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Mexican Chicken Pizza with Cornmeal Crust

Name: Mexican Chicken Pizza with Cornmeal Crust
Prep time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
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; 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

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Mexican Chicken Pizza with Cornmeal Crust

Prep 20 min
Total 40 min
Servings 6

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Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.

By Betty Crocker Kitchens

Updated May 24, 2011

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
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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Purchase a rotisserie chicken and shred the meat for this pizza.

Nutrition

390 Calories, 17g Total Fat, 23g Protein, 36g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 390

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 8g; 42%

Trans Fat: 0g

Cholesterol: 65mg; 22%

Sodium: 430mg; 18%

Potassium: 320mg; 9%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 2g; 8%

Sugars: 5g

Protein: 23g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 25%; 25%

Calcium: 30%; 30%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;