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I warned you yesterday when I posted No Knead Pizza Dough that I am officially on a flatbread kick. My mind has been consumed with all the delicious combinations I can put on top of that wonderful dough to knock it out of the park – and this first recipe is no exception. Spicy Chicken and Pepper Jack pizza made with Sargento Pepper Jack cheese is the perfect flatbread pizza for game night – it’s a real guy pleaser, and a Jamie pleaser too.
Brian tells me there’s some sort of NBA final coming soon. I wouldn’t know, because I don’t really follow sports. But I know enough to know that he’ll be begging me to make these for him and his buddies while they watch the game.
I’m feeling pretty prepared for that now, with the dough recipe I shared and my constant lust for different kinds of cheese. If you looked in my fridge right now, you’d see everything from Feta to Dubliner. I’m pretty much prepared for any cheesy recipe that strikes my fancy. So when Sargento Cheese asked me to partner up with them on some cheese-loving recipes, I didn’t have to think twice. I scoured their extensive recipe collection and stumbled upon Thin Crust Pepper Jack Pizza.
My idea of pizza heaven – cheezy, spicy, saucy. I headed to the market to pick up a few items including Sargento Shredded Pepper Jack Cheese.
I think you all know me well enough to know I can’t leave well enough alone – I played around with Sargento’s original recipe, adding some of my favorite ingredients to theirs. The outcome was knock-your-socks-off good! The recipe of course starts with the No Knead Pizza Dough Recipe. The addition of chicken made it hearty enough for my meat lovin’ man, and the spicy kick from the Pepper Jack Cheese and salsa made this heat lovin’ girl just as content.
Adding cilantro and dried oregano gave it just the right twist with Mexican influence to make this feel like more than just a “pizza”. If you wanted to really kick up the smokey flavor, you can also add cumin and chili powder. Trust me, after you start making your own pizzas, the boxed stuff just won’t do it for you anymore!
Disclosure: This post is sponsored by Sargento; however, the opinions expressed are my own.
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Spicy Chicken and Pepper Jack Pizza
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 ½ cups cooked and shredded chicken
Directions:
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.
Notes:
- adapted from Sargento
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ummm delicious,..
Perfect yummy pizzas… Would love to grab the entire lot…
Jamie,
I’ve been hooked on this Artisan Bread in Five Minutes a Day for about a year now! I’ve tried their whole-wheat dough from Healthy Bread in Five Minutes a Day and have made some wonderful (& healthy) pizza & focaccia. I start with a bit of minced garlic & olive oil. Then I have used anything from diced tomatoes or sundried tomatoes, to thinly sliced eggplant, artichokes, red onion and layer on some slices of fresh mozzarella. The possibilities are endless!!
The Healthy Bread in Five also has gluten-free recipes.
Next, I want to find out how to use sourdough starter in the bread recipes. Any help??
Tina S.
Even though I can’t get homemade pizza crust to work for me, and I’m stuck using the Pillsbury stuff or buying dough from a local shop, I LOVE making pizza at home.
It’s so much better than buying the frozen ones and so much cheaper than ordering it out.
I can’t wait to try this one out!
Flatbreads, thin crusts, and even conventional crusts can come out really well on pizza stones used on good 3-burner grills. Set the two outside burners to high, set the middle to medium, center pizza stone over middle burner, allow to reach 4-500 deg. Spray or coat BOTH sides of crust with olive olive oil, dust pizza stone with Semolina or corn meal, drop crust on stone and cook for 4-5 minutes until it starts to brown, knock down large bubbles. Add toppings, finish cooking until toppings are desired degree of melted or browned. Use a spatula or pizza peel to turn crust 2-3 times during cooking to evenly brown and avoid burning. Target has good $12 pizza stones; avoid overheating or fast cooling, it can crack stones. Denser stones work better. An old grill with ‘burnt out’ burners can heat to 5-600 deg quickly and cook quicker. If you have a brick oven or wish to make one, cooking times are 2-4 minutes. See http://www.fornobravo.com for ideas on ovens…also, some supermarkets now carry pre-made doughs in the bakery dept. and your breadmaker usually has a dough setting for mixing a good pizza dough. Plan on making a homemade dough a day in advance. You can freeze extras up to a week.
oh my gosh, this sounds heavenly!!! i love pepperjack :)
Jamie this recipe is fantastic! Brian let me try the leftovers and I can’t wait to make it for my family!
Such a delicious looking pizza! Would totally hit the spot on a Friday night :)
That flatbread looks perfect….not too thick, not too thin! And you through pepper jack in the combo, I’m sold!
I’m dying for pizza right now and this sounds PERFECT. What an awesome spicy and cheesy combination!