Spicy Pepper Jack Cheese and Chicken Pizza
Source: Wisconsin Milk Marketing Board
A spicy blend of Wisconsin pepper jack, fontina and smoked gouda cheeses is the star of this thin crust pizza. Peppers, mushrooms and chicken top it off.
1 (12-in.) pre-baked thin pizza crust
6 tbsp. pizza sauce
1 cup (4 oz.) Wisconsin pepper jack cheese, shredded
3/4 cup (3 oz.) Wisconsin fontina cheese, shredded
1/4 cup (1 oz.) Wisconsin smoked gouda cheese, shredded
1/2 tsp. ground chipotle chile
4 oz. chicken, cooked and cut into 1/4-in. pieces
1/2 cup roasted red bell peppers, drained and julienned
1/2 cup mushrooms, cleaned and sliced 1/3-in. thick
2 tbsp. cilantro or parsley, minced
- Preheat oven to 450°F.
- Place pizza crust on pizza pan or large baking sheet. Spread pizza sauce evenly over crust. Blend cheeses and chipotle chile together in bowl; place all but 1/2 cup of cheeses on the pizza.
- Arrange prepared chicken, roasted peppers and mushrooms over pizza. Sprinkle with remaining 1/2 cup blended cheeses.
- Bake 9 to 11 minutes.
- Remove pizza to cutting surface; sprinkle with minced fresh cilantro or parsley.