Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 4 servings
12 12” pre-baked thin pizza crust
tablespoons pizza sauce
c. pepper jack cheese, shredded
c. fontina cheese, shredded
c. gouda cheese, shredded
tsp. ground chipotle chile
ounces chicken, cooked and cut into 1/4” pieces
c. roasted red bell peppers, drained, julienned
c. mushrooms, cleaned, sliced 1/3" thick
tablespoons cilantro or parsley, minced
Preheat oven to 450° F. Place pizza crust on pizza pan or large baking sheet. Spread pizza sauce evenly over crust. Blend cheeses and chipotle chile together in bowl; place all but 1/2 cup of cheeses on the pizza. Arrange prepared chicken, roasted peppers and mushrooms over pizza. Sprinkle with remaining 1/2 cup of blended cheeses. Bake 9 to 11 minutes.
Remove pizza to cutting surface; sprinkle with minced fresh cilantro or parsley.
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