Spicy Chicken and Pepper Jack Pizza


Spicy Chicken and Pepper Jack Pizza

Ingredients:

1 Tbsp. canola or olive oil

1/2 cup chopped sweet onion

3 cups diced fresh red, yellow and green bell peppers (I used all red)

1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)

1/2 cup salsa (I used fresh salsa)

2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese

Chopped cilantro or dried oregano (optional)

1 ½ cups cooked and shredded chicken


Directions:

1. Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.


2. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake in preheated 425°F 8 minutes. 3. Stir salsa into cooked vegetables; spread over partially baked crust. Top with chicken and cheese.


3. Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.


Notes:

- adapted from Sargento


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