Call it a happy accident—Wisconsin’s cheese industry was born in the mid-19th century after depleted soil and insect infestations ruined the state’s wheat crops. Farmers turned to raising cows instead, and immigrants from countries like Germany and Switzerland quickly put cheese making methods from the Old Country to work. Today, pizzerias around the country pride themselves on offering high-quality Wisconsin cheese from “America’s Dairyland.” Here’s a great one from Foremost Farms USA.
1 12” prebaked pizza crust
2 tbsp. olive oil
2 boneless, skinless split chicken breasts, cut into strips
1 medium green bell pepper, diced
1 medium red or orange bell pepper, diced
1 medium onion, thinly sliced
1/3 c. prepared pesto
1½ c. mozzarella-provolone blend, shredded
(Variation: Try using a shredded mozzarella/smoked provolone blend.)
Preheat the oven to 400°F. In a skillet, heat the olive oil at medium-high. Add chicken and sauté until browned, 5 to 7 minutes. Add the peppers and onions and continue to sauté until browned, 4 to 5 minutes. Stir in the pesto. Place pizza crust on a pizza pan or large baking sheet. Spoon the chicken mixture onto the crust and top with the cheese blend. Bake for 10 to 12 minutes or until cheese is bubbly.