Mexican Chicken Pizza

Submitted by:
With Cornmeal Crust

Preparation time: 20 min
Cooking time: 10 min

Difficulty: Medium - experience needed
Serves: 6


1 1/2 cups all-purpose flour
1 Tablespoon sugar
1 1/4 teaspoons dry yeast
1/4 teaspoon coarse salt
3/4 cup warm water
1 Tablespoon olive oil
1/3 cup yellow cornmeal
additional cornmeal
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 1/2 cup shredded cooked chicken breast
1 can diced tomatoes, drained (fire roasted is best!)
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro


1. Heat oven to 450 degrees.

2. In a 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.

3. On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes.

4. Cover, let rest 10 minutes.

5. Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into a 14x10 inch rectangle. Prick with fork.

6. Bake 8 to 10 minutes or until edges just begin to turn brown.

7. Sprinkle with one cup cheese blend .Top with chicken, tomatoes, and bell pepper. Sprinkle with remaining 1 cup of cheese.

8. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown.

9. Sprinkle with onions and cilantro.


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