Mexican Chicken Pizza with Cornmeal Crust

Prep Time: 20 Minutes • Start to Finish: 40 Minutes • Makes 6 servings

• 1½ cups Gold Medal all-purpose flour
• 1 tablespoon sugar
• 1¼ teaspoons regular active dry yeast
• ¼ teaspoon coarse (kosher or sea) salt
• ¾ cup warm water
• 1 tablespoon olive oil
• ⅓ cup yellow cornmeal
• Additional cornmeal
• 2 cups shredded Mexican cheese blend (8 oz)
• 1½ cups shredded cooked chicken
• 1 can (14.5 oz) fire-roasted diced tomatoes or plain diced tomatoes, drained
• ½ medium yellow bell pepper, chopped (½ cup)
• ¼ cup sliced green onions (4 medium)
• ¼ cup chopped fresh cilantro

1 Heat oven to 450°F. In medium bowl, mix ¾ 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 ⅓ cup cornmeal and remaining ¾ cup flour to make a soft dough.

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

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

4 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.

1 Serving: Calories 390; Total Fat 17g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 65mg; Sodium 430mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 23g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1 Vegetable, 2½ Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2½

Tip Short on time? Purchase a rotisserie chicken and use it to make this pizza.