This pizza quickly caught my attention, because I love every single ingredient involved. Well, at least I love all of those ingredients in tacos? But a pizza, sounds interesting. It uses salsa in the same way you would pizza sauce and is topped with peppers, shredded chicken and spicy Pepper Jack cheese (which I absolutely love) and you finish it all off with chopped cilantro. I love spicy things and I thought this was just right. The Pepper Jack cheese has a little kick to it, but the rest of the spice is going to depend on the salsa you use.
I really liked how it turned out and I would make it again, but next time I want to try it with some kind of creamy white garlicky sauce in addition to the salsa. I think that would make this an AMAZING gourmet pizza. If anyone has a recipe for a creamy white pizza sauce (not alfredo) please send it my way.
Spicy Chicken and Pepper Jack Pizza
**These measurements are estimates. Depending on the size of pizza you make, you may want to adjust the ingredients to your desired taste.
1 batch pizza dough
3/4 - 1 c. homemade salsa
1/2 - 3/4 c. diced red and/or green bell pepper
1 1/2 c. cooked chicken, shredded
2 c. Pepper Jack cheese, grated
chopped cilantro, for garnish
On a lightly floured surface, roll out pizza dough into desired size. I roll the dough fairly thin, because it puffs up a lot while baking. Transfer dough to a greased baking sheet. Bake in a 425 degree preheated oven for 8 minutes. Remove from oven and top dough with an even layer of salsa (like you would pizza sauce), diced peppers and shredded chicken. Then, sprinkle cheese evenly over the top. Return to oven and bake another 10-12 minutes or until crust is browned and cheese is melted and bubbly. Remove from oven, garnish with chopped cilantro, slice and serve.
If using a pizza stone (What I do): Place pizza stone in a cold oven. Preheat to 500 degrees. Meanwhile, on a lightly floured surface, roll out pizza dough into desired size. I roll the dough fairly thin, because it puffs up a lot while baking. Transfer dough to a pizza peel that has been lightly dusted with cornmeal (this is so the pizza will slide off easily). Spread salsa evenly over pizza dough (like you would pizza sauce). Then, top with chopped bell peppers and shredded chicken. Last, sprinkle cheese evenly over the top. Transfer pizza from pizza peel onto preheated pizza stone and turn the oven temperature down to 425 degrees. Bake for 10-15 minutes or until crust is nicely browned and cheese is melted and bubbly. Very carefully, using a spatula, slide pizza back onto pizza peel, garnish with chopped cilantro, slice and serve.
Jenn's Notes: I baked my chicken with a few dashes of Worcestershire and hot sauce and sprinkled with some Italian seasoning.
Slightly adapted from: Baking with Blondie