Mexican Chicken Pizza with Cornmeal Crust

By carvalhohm

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/4 teaspoons regular active dry yeast
• 1/4 teaspoon coarse (kosher or sea) salt
• 3/4 cup warm water
• 1 tablespoon olive oil
• 1/3 cup yellow cornmeal
• Additional cornmeal
• 2 cups shredded Mexican cheese blend (8 oz)
• 1 1/2 cups shredded cooked chicken
• 1 can (14.5 oz)fire roasted diced tomatoes or plain diced tomatoes, drained
• 1/2 1/2
• medium yellow bell pepper, chopped (1/2 cup)
• 1/4 1/4
• cup sliced green onions (4 medium)
• 1/4 1/4
• cup chopped fresh cilantro

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 450°. In medium bowl, mix 3/4 cup flour, sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make soft dough.

2 On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

3 Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

4 Sprinkle with 1 cup cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

1 Serving: Calories 390