¾ cup sliced red onion
¾ cup sliced red or green bell pepper
1 teaspoon olive oil
⅔ cup marinara sauce
1 ½ teaspoons chili powder
½ teaspoon ground cumin
1 pre-baked 12-to 14-inch whole-wheat pizza crust
8 small cooked meatballs, sliced
½ cup frozen corn kernels
3 ounces Cabot Chipotle Cheddar, Cabot Habanero Cheddar, Cabot Sharp Cheddar, or Cabot Jalapeno Light, grated (about ¾ cup)
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PREHEAT oven to 450°F. In small bowl, toss together onions, peppers and olive oil; spread out on baking sheet (preferably not nonstick) and roast, stirring midway, until tender and lightly browned, about 10 minutes.
STIR together marinara sauce, chili powder and cumin in a small bowl; spread over pizza crust.
SCRAPE onions and peppers onto pizza, distributing evenly. Top with meatballs, corn and cheese. Slide crust onto empty baking sheet.
RETURN to oven until cheese is lightly browned and crust is crisp, 10 to 12 minutes longer. Cool a few minutes and cut into wedges.