Mexican Chicken Pizza With Cornmeal Crust Recipe

Name: Mexican Chicken Pizza With Cornmeal Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil (can use butter); 1 onion, thinly sliced (2 cups); 1/2 teaspoon sugar; 1 1/2 cups all-purpose flour; 1 tablespoon sugar; 1 1/4 teaspoons active dry yeast; 1/4 teaspoon sea salt; 3/4 cup warm water; 1 tablespoon olive oil; 1/3 cup yellow cornmeal; additional cornmeal; 2 cups Mexican blend cheese; 1 1/2 cups shredded cooked chicken; 1 (14 1/2 ounce) can diced fire-roasted tomatoes, drained (Muir Glen Organic); 1/2 medium yellow bell pepper, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup green onion, sliced (optional); sour cream (optional)

Servings: persons

1 1/2 tablespoons olive oil (can use butter)
1 onion, thinly sliced (2 cups)
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon sea salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
additional cornmeal
2 cups Mexican blend cheese
1 1/2 cups shredded cooked chicken
1 (14 1/2 ounce) can diced fire-roasted tomatoes, drained (Muir Glen Organic)
1/2 medium yellow bell pepper, chopped
1/4 cup fresh cilantro, chopped
1/4 cup green onion, sliced (optional)
sour cream (optional)

1
Heat oil (or butter) 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.
2
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.
3
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 or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil (can use butter), 1 onion, thinly sliced (2 cups), 1/2 teaspoon sugar, 1 1/2 cups all-purpose flour, and more.

Yes, Mexican Chicken Pizza With Cornmeal Crust 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.

Mexican Chicken Pizza With Cornmeal Crust

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