Spicy Chicken and Pepper Jack Pizza

By Pagingdrstarling

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 1/2 cups cooked and shredded chicken

Details

Servings 3
Adapted from mybakingaddiction.com

Preparation

Step 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.

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.

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