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Mexican Chicken Pizza with Cornmeal Crust

28 Ratings

13 Comments

Prep 20 min
Total 40 min
Servings 6

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

Ingredients

1 1/2

cups Gold Medal™ all-purpose flour

tablespoon sugar

1 1/4

teaspoons regular active dry yeast

1/4

teaspoon coarse (kosher or sea) salt

3/4

cup warm water

tablespoon olive oil

1/3

cup yellow cornmeal

Additional cornmeal

cups shredded Mexican cheese blend (8 oz)

1 1/2

cups shredded cooked chicken

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

Steps

Hide Images

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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 150

% Daily Value

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;