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Ingredients
- 1 1/2 cups Gold Medal® 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
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
- 1 1/2 cups shredded cooked chicken breast
- 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
- 1/2 medium yellow bell pepper, chopped (1/2 cup)
- 1/4 cup sliced green onions (4 medium)
- 1/4 cup chopped fresh cilantro
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
Preparation
Step 1
1. Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the 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 a 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 of the 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
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