1 (12-inch) pre-baked thin pizza crust
6 tablespoons pizza sauce
1 cup (4 ounces) Wisconsin Pepper Jack Cheese*, shredded
3/4 cup (3 ounces) Wisconsin Fontina Cheese, shredded
1/4 cup (1 ounce) Wisconsin Smoked Gouda Cheese, shredded
1/2 teaspoon ground chipotle chile
4 ounces chicken, cooked and cut into 1/4-inch pieces
1/2 cup roasted red bell peppers, drained and julienned
1/2 cup mushrooms, cleaned and sliced 1/3-inch thick
2 tablespoons cilantro or parsley, minced
Preheat oven to 450°F.
Place pizza crust on pizza pan or large baking sheet. Spread pizza sauce evenly over crust. Blend cheeses and chipotle chile together in bowl; place all but 1/2 cup of cheeses on the pizza.
Arrange prepared chicken, roasted peppers and mushrooms over pizza. Sprinkle with remaining 1/2 cup blended cheeses.
Bake 9 to 11 minutes.
Remove pizza to cutting surface; sprinkle with minced fresh cilantro or parsley.
*Choose a Jalapeño, Chipotle or Habanero Pepper Jack.