Mexican Chicken Pizza with Cornmeal Crust

 

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

• 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.