Chicken Santa Fe Pizza

Source: Wisconsin Milk Marketing Board

Yield: one 16-inch pizza

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	1 SYSCO Classic boneless chicken breast

•	5 SYSCO Imperial garlic cloves, choppped, divided

•	1 SYSCO Imperial red pepper, julienned

•	1 SYSCO Imperial red onion, julienned

•	1/2 C. Arrezzio olive oil

•	2 oz. white wine

•	4 oz. Arrezzio marinara sauce

•	4 oz. Casa Solana salsa

•	1 16" Arrezzio pizza dough

•	3 oz. SYSCO Imperial cheddar cheese

•	3 oz. Arrezzio Mozzarella cheese

•	4 oz. Block & Barrel Imperial Jalapeno Havarti cheese

•	1/4 oz. SYSCO Imperial cilantro, chopped

•	SYSCO Imperial/McCormick chili powder, cayenne pepper, paprika, salt, and black pepper to taste.

Preparation

1.	Marinate chicken using half the garlic, chili powder, cayenne pepper, paprika, salt, and pepper.

2.	Fully cook chicken on grill and slice thin.

3.	Saute peppers and onions with remaining garlic, olive oil, salt, and pepper; finish with white wine.

4.	Cook 3 minutes, keeping vegetables firm.

5.	Mix marinara and salsa together to make one sauce.

6.	Place 16-inch pizza shell on a peel.

7.	Spread sauce on dough, followed by Wisconsin Cheddar and Mozzarella cheeses.

8.	Top pie with peppers and onions, then with chicken and Wisconsin Jalapeno Havarti cheese.

9.	Top off pizza with chopped cilantro.

10.	Bake in a deck oven at 500 degrees F. for 10-12 minutes.