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1
Preheat oven to 450 degrees F.
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2
Microwave the cup of water about 20 seconds, or until just warm to the touch, not hot.
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3
Put dry yeast powder in a mixing bowl, and the sugar and pour warm water over them both.
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4
Quickly just mix the ingredients briefly so that it dosent clump.
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5
Then allow the yeast and sugar to wake up.
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6
You will see the yeast begin to react with the sugar by clouding up the water.
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7
This takes about 3 minutes.
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8
Once your yeast mixture is active, add cornmeal and flour, and thoroughly mix.
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9
Prepare a 9x13 baking dish by using oil or cooking spray on all sides, then coat with cornmeal.
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10
Shake of the excess.
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11
Place the dough in the baking dish, and use your hand to stretch it to match the shape of the pan.
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12
Use your fingers and palm to push it into place.
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13
Place the crust in your preheated oven for 10 minutes.
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14
Meanwhile, empty the cans of chili into a pot and heat on your stove.
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15
Add the garlic powder, red pepper flakes and cumin to doctor it up a little.
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16
Let it simmer.
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17
Cube your chicken and saute in the olive oil.
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18
(I also like to doctor up my chicken with garlic powder, red pepper flakes and cumin.)
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19
Cook thoroughly.
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20
Take the crust from the oven and pour chili over the top.
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21
Evenly distribute your chicken cubes as well as an even covering of jalapeno slices.
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22
Finally, top with your shredded extra sharp cheddar cheese.
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23
Place pizza back into the 450 degrees F oven for 15 minutes.
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24
If you want your cheese more browned on top, bake the pizza for 15 minutes, then put your oven on broil.
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25
Closely watch the pizza and remove immediately once you have achieved your ideal cheese brownness.
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26
Cut in 6 pieces and serve!
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27
This is a knife and fork kinda pizza.
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28
Enjoy!
