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.) pizza dough ball
3/4 c. (3-oz.) Wisconsin Cheddar Cheese
3/4 c. (3-oz.) Wisconsin Mozzarella Cheese shredded
1 c. (4-oz.) Wisconsin Jalapeño Havarti or Pepper Jack Cheese, shredded
1 Tbsp. cilantro, chopped
Combine half the garlic and all the chili powder, cayenne and paprika. Add salt and pepper. Rub chicken with mixture and refrigerate in closed plastic bag 1 to 4 hours. Grill the chicken on stovetop or outdoor grill. Slice thinly. Preheat oven to 500° F. Sauté 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-inch circle and place on pizza stone or in pizza pan. Spread sauce over dough; sprinkle Cheddar and Mozzarella cheeses over. Top pizza with reserved peppers and onion, then chicken, and finally, Havarti cheese. Bake for 10 to 12 minutes. Sprinkle with cilantro.
Makes 4 servings.
Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.