Chicken, Cheddar, and Pepper Jack Pizza
  • 1 prebaked 12-inch pizza crust or flatbread
  • 2-3 teaspoons olive oil
  • ½ cup prepared tomatillo salsa or salsa verde
  • 2 ounces Wisconsin cheddar cheese, shredded (1/2 cup)
  • 4 ounces sliced grilled chicken
  • ¼ cup frozen corn, thawed
  • 3 tablespoons canned diced hatch green chilies
  • 2 ounces Wisconsin pepper jack cheese, shredded (1/2 cup)
  • ½ medium avocado, sliced
  • 1 green onion, chopped
  • Sliced roasted red peppers, cooked and crumbled bacon, and minced cilantro, optional
  1. Heat oven to 450 degrees Fahrenheit.
  2. Place pizza crust on a baking sheet; brush with olive oil. Spread tomatillo salsa over crust to ½ inch of edges. Top with cheddar, chicken, corn, and green chilies. Sprinkle with pepper jack.
  3. Bake for 10-12 minutes or until cheeses are melted. Layer with avocado and green onion. Top with red peppers, bacon, and cilantro if desired.
Recipe by Wisconsin Cheese Mart at