https://tryon.iga.com/Recipes/Detail/6/Rotisserie_Chicken_and_Nectarine_Pizza
Yield: 6 servings
| 3 | tablespoons | yellow cornmeal, divided | |
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| 1 | pound | (16 ounces) prepared pizza dough | |
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| 1 | tablespoon | vegetable oil | |
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| 8 | ounces | (2 cups) Monterey Jack cheese, shredded, divided | |
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| 4 | fresh nectarines, sliced | ||
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| 6 | ounces | shredded rotisserie chicken | |
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| 2 | jalapeno peppers, seeds removed, thinly sliced | ||
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| 2 | teaspoons | chopped fresh cilantro | |
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Preheat oven to 425 degrees F.
In 10-inch oiled cast-iron skillet, sprinkle 2 tablespoons cornmeal.
Stretch dough to fit bottom of skillet and sprinkle with oil and remaining 1 tablespoon cornmeal.
Top with 1/2 of cheese, sliced nectarines, shredded chicken, jalapeno peppers and fresh cilantro. Top with remaining cheese.
Bake 15 to 20 minutes or until cheese is melted.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/6/Rotisserie_Chicken_and_Nectarine_Pizza
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