Take a trip out west with this Santa Fe-themed pizza recipe from the Wisconsin Milk Marketing Board, and you may never want to come back. It’s loaded with New Mexican-style flavors, from the cheddar, mozzarella and Pepper Jack cheese blend to the spicy salsa-and-marinara mix-with-a-kick!
3 cloves garlic, minced and divided
¼ tsp. chili powder (or to taste)
1/8 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, shredded
1 c. (4 oz.) 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 mixture and refrigerate in closed plastic bag for 1-4 hours. Grill the chicken on a stovetop or outdoor grill. Slice thinly.
Preheat oven to 500 degrees. 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 and sprinkle with cheddar and mozzarella cheeses. Top pizza with reserved peppers and onions, then add chicken and, finally, Pepper Jack. Bake for 10-12 minutes. Sprinkle with cilantro.