Chicken Santa Fe Pizza

  • Yield: 4 servings


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


  1. 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.
  2. Grill the chicken on stovetop or outdoor grill. Slice thinly.
  3. Preheat oven to 500F.
  4. 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.
  5. In small bowl, mix marinara and salsa together for sauce. Set aside.
  6. 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.

Recipe courtesy of the Wisconsin Milk Marketing Board