Want to get your chicken kickin’ with a little Santa Fe-style heat? This poultry-lovers’ pizza recipe from the Wisconsin Milk Marketing Board features cheddar, mozzarella and jalapeño Havarti cheese (or pepper Jack, if you prefer), plus a little chili powder, cayenne pepper and paprika.
3 cloves garlic, minced (divided)
¼ tsp. chili powder, or to taste
⅛ tsp. cayenne pepper, or to taste
½ tsp. paprika, or to taste
Salt and pepper to taste
1 boneless, skinless chicken breast
1 red pepper, julienned
1 Spanish onion, julienned
½ c. olive oil
¼ c. white wine
½ c. marinara sauce
½ c. salsa
1 16-oz. pizza dough ball
¾ c. (3 oz.) cheddar cheese, shredded
¾ c. (3 oz.) mozzarella cheese, shredded
1 c. (4 oz.) jalapeño Havarti cheese or pepper Jack cheese, shredded
1 tbsp. cilantro, chopped
Combine half of the garlic and all of the chili powder, cayenne and paprika. Add salt and pepper. Rub chicken with the mixture and refrigerate in a closed plastic bag for 1 to 4 hours. Grill the chicken on a stovetop or grill. Slice thinly. Heat the oven to 500°F. Sauté the peppers and onions with the remaining garlic in olive oil. Season with salt and pepper, to taste; add white wine. Cook for 3 minutes, keeping the vegetables firm. Remove from heat and set aside.
In a small bowl, mix marinara and salsa together for the sauce. Set aside. Form the dough into a 12” circle and place on a pizza stone or in a pizza pan. Spread the sauce, cheddar and mozzarella over the dough. Top the pizza with reserved peppers and onion, then the chicken and Havarti. Bake for 10 to 12 minutes. Sprinkle with cilantro.