3 cloves garlic, minced, divided
1/4 teaspoon chili powder, or to taste
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon paprika, or to taste
Salt, and pepper to taste
1 boneless, skinless chicken breast
1 red pepper julienned
1 Spanish onion, julienned
1/2 cup olive oil
1/4 cup white wine
1/2 cup marinara sauce
1/2 cup salsa
1 (16-ounce) pizza dough ball
3/4 cup (3 ounces) Wisconsin cheddar cheese, shredded
3/4 cup (3 ounces) Wisconsin mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin jalapeño havarti cheese or Wisconsin pepper jack cheese, shredded
1 tablespoon cilantro, chopped
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.
Grill the chicken on stovetop or outdoor grill. Slice thinly.
Preheat oven to 500°F.
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.
In small bowl, mix marinara and salsa together for sauce. Set aside.
Form dough into a 12-inch circle and place on pizza stone or in pizza pan. Spread sauce over dough; sprinkle cheddar and nozzarella over.
Top pizza with reserved peppers and onion, then chicken, and finally, havarti. Bake for 10 to 12 minutes. Sprinkle with cilantro.