Spicy Chicken and Pepper Jack Pizza

If you are looking for a Mexican influenced recipe, here is one of those smokey flavoured pizzas from my baking addiction. With this gourmet styled recipe scores more than the take out dishes and with the easier steps, such as using a no knead pizza dough, making your own pizza will always be better than ever.


Spicy Chicken and Pepper Jack Pizza


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


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.

Posted by Diane Araga, on March 19, 2013 at 8:00 AM