Saturday, 27 October 2012

Mexican Chicken Pizza with Cornmeal Crust

1 1/2  cups Gold Medal® all-purpose flour
1  tablespoon sugar
1 1/4  teaspoons regular active dry yeast
1/4  teaspoon coarse (kosher or sea) 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  cups shredded cooked chicken breast
1  can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain 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 onions and cilantro. 
Serves 6. 

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