Southwest Chicken Pizza

A great combination of flavors. This is a great dish for an evening meal or to share at a gathering!

Yield: 6 to 8 servings

Ingredients

1 prebaked 12 inch pizza crust or flatbread
2 to 3 teaspoons olive oil
1/2 cup tomatillo salsa or salsa verde
2 ounces (1/2 cup) Arena SpringGreen™ Colby-Jack cheese, shredded
4 ounces sliced or cubed grilled chicken
1/4 cup frozen corn, thawed
3 tablespoons canned diced Hatch green chiles
2 ounces (1/2 cup) Hook's Pepper Jack cheese, shredded
1/2 medium avocado, sliced
1 green onion, chopped
Sliced roasted sweet red peppers, cooked and crumbled bacon and minced fresh cilantro (optional)

Heat oven to 450 degrees F.
Place pizza crust on a 14 inch pizza pan or rimless baking sheet; brush with olive oil.
Spread tomatillo salsa over crust to within 1/2 inch of edge.
Top with the colby-jack, chicken, corn and green chiles.
Sprinkle with pepper jack.
Bake for 10 to 12 minutes or until cheeses are melted.
Layer with avocado and green onion.
Top with the red peppers, bacon and cilantro if desired.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin