| 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 |
| 2 | cups shredded Mexican cheese blend (8 oz) |
| 1 1/2 | cups shredded cooked chicken |
| 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 |
Serve with...
Pineapple Limeade
Total Time:
5 min
| 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. |
| No change. |
|
| Purchase a rotisserie chicken and shred the meat for this pizza. |
Nutrition Information:
390 ( 150); 17g ( 8g, 0g); 65mg; 430mg; 36g ( 2g, 5g); 23g 10%; 25%; 30%; 15% 1 1/2 ; 1/2 ; 1 ; 2 1/2 ; 1 2 1/2
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