Mexican chicken pizza with cornmeal crust recipe

Ingredients

• 1½ cups all-purpose flour
• 1 tablespoon sugar
• 1¼ teaspoons regular active dry yeast
• ¼ teaspoon coarse (kosher or sea) salt
• 3⁄4 cup warm water (105°F to 115°F)
• 1 tablespoon olive oil
• 1⁄3 cup yellow cornmeal Additional cornmeal
• 1½ cups Mexican cheese blend (6 oz)
• 1½ cups shredded cooked chicken breast
• 1 can (14.5 oz) fire roasted 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

1. Heat oven to 450°F. 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 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.
2. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover with bowl; let rest 10 minutes.
3. Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14310-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
4. Sprinkle with 1⁄2 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.