Mexican Chicken Pizza with Cornmeal Crust
Ingredients
- 1½ cups Gold Medal all-purpose flour
- 1 tablespoon sugar
- 1¼ teaspoons regular active dry yeast
- ¼ teaspoon coarse kosher or sea salt
- ¾ cup warm water
- 1 tablespoon olive oil
- ⅓ cup yellow cornmeal
- Additional cornmeal
- 2 cups shredded Mexican cheese blend 8 oz
- 1½ cups shredded cooked chicken
- 1 can 14.5 oz fire-roasted diced tomatoes or plain diced tomatoes, drained
- ½ medium yellow bell pepper chopped (½ cup)
- ¼ cup sliced green onions 4 medium
- ¼ cup chopped fresh cilantro
Instructions
- Heat oven to 450°F.
- In medium bowl, mix ¾ 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 ⅓ cup cornmeal and remaining ¾ cup flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.
- Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal.
- On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork.
- Bake 8 to 10 minutes or until edges just begin to turn brown.
- 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.
Notes / Tips / Wine Advice:
Tip Short on time? Purchase a rotisserie chicken and use it to make this pizza.
