MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST Here's a simple method for making homemade pizza -- it can be on your table in 40 minutes!

1 1/2 cups all-purpose flour 1 tablespoon sugar 1 1/4 teaspoons active dry yeast 1/4 teaspoon coarse salt (kosher or sea salt) 3/4 cup warm water 1 tablespoon olive oil 1/3 cup yellow cornmeal Additional cornmeal 2 cups Mexican cheese blend (8 oz) 1 1/2 cups shredded cooked chicken 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, 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. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; 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 green onions and cilantro.

Time-Saver: You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.

Makes 6 servings.

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