Mexican Chicken Pizza with Cornmeal Crust

Here's a simple method for making homemade pizza—it can be on your table in 40 minutes!

Prep Time:20 min

Start to Finish:40 min

Makes:6 servings

40 ratings
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Ingredients

1 1/2	cups 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

Preparation Directions

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.
High Altitude (3500-6500 ft): No change.

Time-Saver

You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.

We recommend using organic ingredients where available. For more information see Why Go Organic?