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I mentioned yesterday when I posted No Knead Pizza Dough that I’m on a flatbread kick. I’ve been imagining endless topping combinations for that simple dough, and this Spicy Chicken and Pepper Jack pizza is one of my favorites. Made with Sargento Pepper Jack cheese, it’s a bold, flavorful flatbread perfect for game night — a crowd-pleaser for both the guys and Jamie.
Brian says there’s some big basketball final coming up. I don’t follow sports closely, but I know he’ll be asking me to make these for him and his friends while they watch.
With the dough recipe I shared and my constant fondness for cheese, I’m ready for any cheesy craving. My fridge is a little cheese shop — everything from feta to Dubliner — so when Sargento asked me to collaborate on cheese-forward recipes, I jumped at the chance. While browsing their recipe collection I found a Thin Crust Pepper Jack Pizza that inspired this version.
To build this pizza I picked up Sargento Shredded Pepper Jack Cheese and fresh produce. The result is cheesy, spicy, and saucy — exactly my kind of pizza.
I couldn’t resist tweaking Sargento’s original. I started with my No Knead Pizza Dough and added shredded chicken to make it more substantial. The Pepper Jack and salsa give it a lively heat that’s balanced by fresh cilantro or dried oregano. For a smokier profile, a pinch of cumin and some chili powder work great. Once you start making pizzas like this at home, store-bought frozen pizzas won’t satisfy.
Disclosure: This post is sponsored by Sargento; opinions are my own.
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Spicy Chicken and Pepper Jack Pizza
Yield: Serves 3 to 4
Ingredients:
1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced bell peppers (red, yellow, green — I used all red)
1 (13.8 oz.) tube refrigerated pizza dough (or about 1 lb homemade dough)
1/2 cup salsa (fresh salsa recommended)
2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano, for garnish (optional)
1 ½ cups cooked, shredded chicken
Directions:
1. Heat oil in a large skillet over medium heat. Add the onion and sauté about 2 minutes. Add the bell peppers and sauté 5 minutes, until crisp-tender.
2. Meanwhile, unroll the pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray and press the dough evenly to the edges of the pan. Bake in a preheated 425°F oven for 8 minutes.
3. Stir the salsa into the cooked vegetables and spread the mixture over the partially baked crust. Top with the shredded chicken and Pepper Jack cheese.
4. Bake 10 to 12 minutes more, until the crust is golden brown and the cheese is melted. Cut into squares and garnish with cilantro or oregano if desired.
Notes:
– Adapted from a Sargento recipe.
All images and text © for My Baking Addiction
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