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Home > Recipes > Dinner > Sandwiches & Pizza > Mexican Chicken Pizza with Cornmeal Crust

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Mexican Chicken Pizza with Cornmeal Crust

Mexican Chicken Pizza with Cornmeal Crust
Recipe Tip
Bone Up on Calcium
Calcium, from dairy foods like milk and yogurt, is key to bone health. Bones need calcium to build and maintain their strength and integrity.

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Based on 22 ratings

Here's a simple method for making homemade pizza—it can be on your table in 40 minutes! From eatbetteramerica.
Prep Time:20 min
Start to Finish:40 min
makes:6 servings
1 1/2cups Gold Medal® all-purpose flour
1tablespoon sugar
1 1/4teaspoons regular active dry yeast
1/4teaspoon coarse (kosher or sea) salt
3/4cup warm water
1tablespoon olive oil
1/3cup yellow cornmeal
Additional cornmeal
1 1/2cups shredded Mexican cheese blend (6 oz)
1 1/2cups shredded cooked chicken breast
1can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2medium yellow bell pepper, chopped (1/2 cup)
1/4cup sliced green onions (4 medium)
1/4cup 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.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 340 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 55mg; Sodium 360mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 25%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
10 Reviews

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Posted at 10:18 AM on November 23 2011 by Jeanie at EatBetterAmerica
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Posted at 10:18 AM on November 23 2011 by zjsmommy
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Posted at 10:18 AM on November 23 2011 by
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Posted at 10:18 AM on November 23 2011 by mrschef
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We used a premade, whole wheat bread crust and went extra on the sun dried tomatoes and red pepper (for a kick). Excellent assortment of flavors and colors. Great dinner!
Posted at 10:17 AM on November 23 2011 by keithacaldwell
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Posted at 10:17 AM on November 23 2011 by mrschef
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Mexican Chicken Pizza with Cornmeal Crust
The ingredient list calls for 1 1/2 cups shredded Mexican cheese blend (6oz), but the directions for making it call for 1 cup two times. That makes two cups the way I count them!
Posted at 3:10 PM on May 6 2011 by
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really tasty
this recipe was really good and the only thing to change would depend on your taste in toppings, i used vidalia onions instead of green, but really good. a little labor intensive for the non-cooks but definately worth the effort.
Posted at 9:52 AM on June 30 2010 by kkellenb
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Fast and Delish
I just used a store bought whole wheat thin pizza crust for this and it was so much faster and delicious! My husband and I loved it.
Posted at 9:52 AM on June 30 2010 by sooch9
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My new favorite!
This was awesome! A great change from traditional saucy pizza. I cooked extra chicken one night with the plan to make this pizza a couple days later. That cuts down on time for sure.
Posted at 9:52 AM on June 30 2010 by
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