Monday, May 3, 2010

Mexican Chicken Pizza! HAPPY CINCO DE MAYO Week!

1 1/2 cups flour
1 TBS sugar

1/4 tsp. regular active dry yeast
1/4 tsp. coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F. In 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.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with cilantro! (YOU CAN ALSO MAKE THIS PIZZA ON ANY PIZZA CRUST!)
(Recipe and picture found at

1 comment:

lindsay said...

I loved this recipe! Thanks! I did increase the yeast to 1/2 tsp. which worked well. Fun to have a mexican twist on pizza. Next time I'll definitely double the recipe to have leftovers.

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