3 cloves garlic, minced; divided

1/4 tsp. chili powder, or to taste

1/8 tsp. cayenne pepper, or to taste

1/2 tsp. paprika, or to taste

Salt and pepper to taste

1 boneless, skinless chicken breast

1 red pepper, julienned

​1 Spanish onion, julienned

1/2 c. olive oil

1/4 c. white wine

1/2 c. marinara sauce

1/2 c. salsa

1 16-oz. dough ball

3/4 c. cheddar cheese, shredded

3/4 c. mozzarella cheese, shredded

1 c. pepper jack cheese, shredded

1 T. cilantro, chopped


Combine half of the garlic and all of the chili powder, cayenne and paprika. Add salt and pepper. Rub chicken with mixture and refrigerate in closed plastic bag for 1 to 4 hours. Grill the chicken on stovetop or outdoor grill. Slice thinly.

Preheat oven to 500F.

Saute peppers and onions with remaining garlic in olive oil. Season with salt and pepper to taste; add white wine. Cook 3 minutes, keeping vegetables firm. Remove from heat and set aside.

In small bowl, mix marinara and salsa together for sauce. Set aside. Form dough into a 12″ circle and place on pizza stone or in pizza pan. Spread sauce over dough; sprinkle with cheddar and mozzarella. Top pizza with reserved peppers and onion, then chicken, and finally pepper jack. Bake 10 to 12 minutes. Sprinkle with cilantro.