spicy chicken and pepper jack pizza

I found this recipe here - and immediately wanted to try it.

It is incredible!  I absolutely love it.  I will be making this again - and often!

Ingredients
1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced fresh red, yellow and green bell peppers (I used all red)
1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)
1/2 cup salsa (I used fresh salsa)
2 cups (8 oz.) Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano (optional)
1 ½ cups cooked and shredded chicken
Directions
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. 3. Stir salsa into cooked vegetables; spread over partially baked crust. Top with chicken and cheese.
3. Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.

White Chili

This rockin recipe is not mine to take credit for, but my friend Missy's. She had a super fun recipe exchange party at her house when we lived in Monterey and I think that is when I got this recipe from her.

White Chili

1 pound small white beans, soaked overnight
2 chopped onions
48 ounces chicken broth
4 cups cooked chicken, cubed
7 ounces diced green chilies
2 teaspoons dried oregano
4 teaspoons cumin
1 1/2 teaspoon cayenne pepper
6-8 cloves garlic
1 cup sour cream
3 cups shredded Monterey Jack cheese

Combine beans, onion and broth, bring to a boil. Reduce heat and simmer covered for 2 hours. Add chicken, chilies, and seasonings. Cook until thick, 30-60 minutes. Add sour cream and cheese, stir until cheese melts.