Cornmeal Crust Mexican Pizza Recipe

Name: Cornmeal Crust Mexican Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup All-purpose Flour; 1 Tablespoon Sugar; 1- 1/4 teaspoon Regular Active Dry Yeast; 1/4 teaspoons Kosher Salt; 3/4 cups Warm Water; 1 Tablespoon Olive Oil; ⅓ cups Yellow Cornmeal (plus Some Additional For Rolling Out The Dough); 1 cup Mozzarella Cheese, Shredded; 1 cup Monterey Jack Cheese, Shredded; 1 can Diced Fire Roasted Tomatoes, Drained (14.5oz); 1- 1/2 cup Cooked Chicken, Diced; 1/2 cups Black Beans; 1/2 cups Corn; 1/2 whole Red Or Orange Bell Pepper, Chopped; 1 whole Jalapeno, Seeded And Chopped; 4 whole Green Onions, Chopped; Chopped Fresh Cilantro, For Garnish (optional)

Servings: persons

1- 1/2 cup All-purpose Flour
1 Tablespoon Sugar
1- 1/4 teaspoon Regular Active Dry Yeast
1/4 teaspoons Kosher Salt
3/4 cups Warm Water
1 Tablespoon Olive Oil
⅓ cups Yellow Cornmeal (plus Some Additional For Rolling Out The Dough)
1 cup Mozzarella Cheese, Shredded
1 cup Monterey Jack Cheese, Shredded
1 can Diced Fire Roasted Tomatoes, Drained (14.5oz)
1- 1/2 cup Cooked Chicken, Diced
1/2 cups Black Beans
1/2 cups Corn
1/2 whole Red Or Orange Bell Pepper, Chopped
1 whole Jalapeno, Seeded And Chopped
4 whole Green Onions, Chopped
Chopped Fresh Cilantro, For Garnish (optional)

1
Preheat oven to 450 degrees F.
2
In a medium bowl, mix half of the flour (3/4 cup), sugar, yeast and salt.
3
Stir in the warm water and oil.
4
Beat on low speed for about 30 seconds.
5
Increase to high speed and beat an additional 1 minute.
6
Stir in 1/3 cup cornmeal and remaining 3/4 cup flour.
7
On a lightly floured surface knead dough until smooth and elastic, about 5 minutes.
8
Place in a lightly greased bowl and cover it.
9
Rest dough for 10 minutes.
10
Sprinkle additional cornmeal on parchment paper and roll out dough to create your desired shape.
11
Transfer to baking surface, I use a pizza stone.
12
Prick dough with a fork.
13
Bake the crust for 8-10 minutes or just until edges begin to turn brown.
14
Remove from oven and top with 1/2 cup mozzarella and 1/2 cup Monterey Jack cheese, tomatoes, chicken, black beans, corn, bell pepper and jalapeno, then cover with remaining shredded cheese.
15
Bake 6-8 minutes or until cheese is melted.
16
Sprinkle with green onions and cilantro.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1- 1/2 cup All-purpose Flour, 1 Tablespoon Sugar, 1- 1/4 teaspoon Regular Active Dry Yeast, 1/4 teaspoons Kosher Salt, and more.

Yes, Cornmeal Crust Mexican Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal Crust Mexican Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions