Mexican Chicken Pizza with Cornmeal Crust

Muir Glen Mexican Chicken Pizza with Cornmeal Crust


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

Prep time: 20 minutes  |  Total time: 40 minutes

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

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.

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?