**These measurements are estimates. Depending on the size of pizza you make, you may want to adjust the ingredients to your desired taste.
1 batch pizza dough
3/4 - 1 c. homemade salsa
1/2 - 3/4 c. diced red and/or green bell pepper
1 1/2 c. cooked chicken, shredded
2 c. Pepper Jack cheese, grated
chopped cilantro, for garnish
On a lightly floured surface, roll out pizza dough into desired size. I roll the dough fairly thin, because it puffs up a lot while baking. Transfer dough to a greased baking sheet. Bake in a 425 degree preheated oven for 8 minutes. Remove from oven and top dough with an even layer of salsa (like you would pizza sauce), diced peppers and shredded chicken. Then, sprinkle cheese evenly over the top. Return to oven and bake another 10-12 minutes or until crust is browned and cheese is melted and bubbly. Remove from oven, garnish with chopped cilantro, slice and serve.
If using a pizza stone (What I do): Place pizza stone in a cold oven. Preheat to 500 degrees. Meanwhile, on a lightly floured surface, roll out pizza dough into desired size. I roll the dough fairly thin, because it puffs up a lot while baking. Transfer dough to a pizza peel that has been lightly dusted with cornmeal (this is so the pizza will slide off easily). Spread salsa evenly over pizza dough (like you would pizza sauce). Then, top with chopped bell peppers and shredded chicken. Last, sprinkle cheese evenly over the top. Transfer pizza from pizza peel onto preheated pizza stone and turn the oven temperature down to 425 degrees. Bake for 10-15 minutes or until crust is nicely browned and cheese is melted and bubbly. Very carefully, using a spatula, slide pizza back onto pizza peel, garnish with chopped cilantro, slice and serve.
Jenn's Notes: I baked my chicken with a few dashes of Worcestershire and hot sauce and sprinkled with some Italian seasoning.
Pizza Dough
From: Jenn@eatcakefordinner
1 c. bread flour
1 c. all-purpose flour
1 Tbl. sugar
1/2 tsp. salt
1/2 Tbl. active dry yeast
3/4 c. warm water
Dissolve yeast in the water; add the sugar and let set for 5 minutes. Make sure it is frothy and bubbly or start over. In the bowl of a stand mixer, combine both flours and salt. Add yeast mixture and mix for 4 minutes using the dough hook. Dough will pull away from the sides of the bowl and stay in a ball while kneading. If it is sticking to the sides of the bowl, add a little flour at a time, until it no longer sticks. Or, if it is too dry, add a little water. Place in a greased bowl and let rise until doubled (about 45 minutes). Roll out onto a lightly floured surface and place on a greased baking sheet (or pizza peel if using a pizza stone). Top with desired toppings and bake until crust is crispy and cheese is bubbly.