Chicken Santa Fe Pizza recipe

Servings: 4

3 cloves garlic, minced, divided
1/4 teaspoon chili powder, or to taste
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon paprika, or to taste
Salt, and pepper to taste
1 boneless, skinless chicken breast
1 red pepper julienned
1 Spanish onion, julienned
1/2 cup olive oil
1/4 cup white wine
1/2 cup marinara sauce
1/2 cup salsa
1 (16-ounce) pizza dough ball
3/4 cup (3 ounces) Wisconsin Cheddar Cheese, shredded
3/4 cup (3 ounces) Wisconsin Mozzarella Cheese, shredded
1 cup (4 ounces) Wisconsin Jalapeño Havarti or Pepper
    Jack Cheese, shredded
1 tablespoon 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.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board.