Pizza
Thin Crust Pepper Jack Pizza
Prep Time: 15 min | Cook Time: 12 min | Servings: 6 | Calories: 349
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Prep Time
15 min
Cook Time
12 min
Servings
6
Calories
349
This piping hot pizza is laid out on a thin crust topped with Sargento® Shredded Pepper Jack Cheese, chopped onion, diced bell peppers, salsa and some chopped fresh basil as a delightful garnish. Just slice it up and enjoy the wonderfully cheesy taste.
Ingredients
- 1 Tbsp. canola or olive oil
- 1/2 cup chopped sweet onion
- 3 cups diced fresh red, yellow and green bell peppers*
- 1 (13.8 oz.) tube refrigerated pizza dough
- 1/2 cup salsa
- 2 cups (8 oz.) Sargento® Shredded Pepper Jack Cheese
- Chopped cilantro or dried oregano (optional)
Directions
- Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.
- Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake in preheated 425°F 8 minutes. Stir salsa into cooked vegetables; spread over partially baked crust. Top with cheese.
- Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.
