Rotisserie Chicken and Nectarine Pizza

Yield: 6 servings

Ingredients

3 tablespoons yellow cornmeal, divided

1 pound (16 ounces) prepared pizza dough

1 tablespoon vegetable oil

8 ounces (2 cups) Monterey Jack cheese, shredded, divided

4 fresh nectarines, sliced

6 ounces shredded rotisserie chicken

2 jalapeno peppers, seeds removed, thinly sliced

2 teaspoons chopped fresh cilantro

Directions:

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.

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