Mexican Chicken Pizza With Cornmeal Crust
I found this recipe on the muir glen website. i added the carmelized onions and it really brings out the taste of the fire roasted tomatoes. we loved it. i plan on making different pizzas with the cornmeal crust. a taco pizza would be great. A great way to use up leftover chicken.
Steps
Heat oil in large skillet.
Add onions and cook over medium low heat , stirring frequently until onions are golden brown and soft.
Stir in 1 / 2 teaspoons sugar and cook 1-2 minutes more.
Set aside.
Heat oven to 450.
In medium bowl , stir together 3 / 4 cup of the flour , the sugar , yeast and salt.
Stir in warm water and oil.
Beat with electric mixer on low 30 seconds.
Beat on high about 1 minute.
Stir in 1 / 3 cup cornmeal and remaining 3 / 4 cup flour to make a soft dough.
On lightly floured surface , knead dough until smooth and elastic , about 5 minutes.
Cover and let rest 10 minutes.
Spray large cookie sheet with cooking spray.
Sprinkle with additional cornmeal.
Press dough into 14x10-inch rectangle on cookie sheet.
Prick with fork.
Bake 8 to 10 minutes or until edges just begin to brown.
Spread the onions on crust , then sprinkle with 1 cup of the cheese.
Top with chicken , tomatoes and bell pepper.
Sprinkle with remaining 1 cup cheese.
Bake 6 to 8 minutes o.
Ingredients
olive oil, onion, sugar, all-purpose flour, active dry yeast, sea salt, warm water, yellow cornmeal, cornmeal, mexican blend cheese, cooked chicken, diced fire-roasted tomatoes, yellow bell pepper, fresh cilantro, green onion, sour cream