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

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