Pepperjack Kalamata Pizza

Kathy Griffin


So I was making my pepperjack chicken with sucotash tonight for dinner,, I shredded my cheese, rough chopped my spinach and then realized I had far to much left over after stuffing my chicken breast,, so this is what I came up with and OH MY glad I did

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1 1/2 c
pepperjack cheese, shredded
1 1/2 c
baby spinach, rough chopped
1/2 c
kalamata (greek) olives, sliced in half
1/2 c
grape tomatoes, cut in half
olive oil, extra virgin


2 c
self rising flour
1/4 c
butter, cold
1 tsp
garlic powder
ice water

Directions Step-By-Step

In a medium bowl add flour and cut cold butter into it. Start with 1/4 cup ice water and add more as needed to form a dough, not to stiff. Wrap in plastic wrap and place in fridge for at least 30 minutes.
Preheat oven to 350. Remove dough and roll out to about 1/8 to 1/4 inch thickness, place on cookie sheet lined with parchment paper. Brush crust with evoo.
Mix spinach and cheese together and spread over crust leaving about 1 inch from the edges, drizzle some of the kalamata olive juice over it ( about 1 tablespoon). Spread olives and tomatoes on, drizzle some evoo and kosher salt on top, fold edges over to make a bowl like crust and bake 25-30 minutes or until crust is golden( brush crust with egg wash before baking if you want)
**** If you would like to use other cheeses that would work too, something like smoked provolone , smoked gouda,mozzarella**** If you have a favorite pizza dough you like that can be used too, I just had to make my own tonight or I would have used one lol

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy