Thin Crust Pepper Jack Pizza

Prep Time: 15 min  |  Cook Time: 12 min  |  Servings: 6  |  Calories: 349
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Thin Crust Pepper Jack Pizza
Prep Time
15 min
Cook Time
12 min

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.

  • 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)
  1. Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.
  2. 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.
  3. Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.

Serving Size 6

Calories 349

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 15.60g 24%
Sat. Fat 7.40g 37%
Mono Unsat. Fat 1.70g
Poly Unsat. Fat 0.40g
Cholesterol 33mg 11%
Sodium 793mg 33%
Total Carbohydrate 39g 13%
Dietary Fiber 3g 12%
Sugars 0g
Protein 13g
Vitamin A 233RE
Vitamin C 98mg 163%
Calcium 257mg 26%
Iron 2mg 11%