![Screen Shot 2021-01-16 at 8.49.49 AM.png Screen Shot 2021-01-16 at 8.49.49 AM.png](https://elrestaurante.com/downloads/2807/download/Screen%20Shot%202021-01-16%20at%208.49.49%20AM.png?cb=73d5db2ee3ba66138cf5ec0cf607db56&w={width}&h={height})
Recipe and photo courtesy of Dairy Farmers of Wisconsin
1 prebaked 12-inch pizza crust or flatbread
2 to 3 t. olive oil
½ c. prepared tomatillo salsa or salsa verde
2 oz. (½ c.) Arena Colby Jack cheese, shredded
4 oz. sliced or cubed grilled chicken
¼ c. frozen corn, thawed
3 T. canned diced hatch green chiles
2 oz. (½ c. Hook's Pepper Jack cheese, shredded
½ medium avocado, sliced
1 green onion, chopped
Sliced roasted sweet red peppers, cooked and crumbled bacon and minced fresh cilantro, optional
Heat oven to 450°F. Place pizza crust on a 14-inch pizza pan or rimless baking sheet; brush with olive oil. Spread tomatillo salsa over crust to within 1/2 inch of edges.Top with the Colby Jack cheese, chicken, corn and green chiles. Sprinkle with pepper jack. Bake for 10-12 minutes or until cheese are melted. Layer with avocado and green onion. Top with the red peppers, bacon and cilantro if desired.