Mexican Chicken Pizza With Cornmeal Crust

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil (can use butter)
• 1 onion, thinly sliced (2 cups)
• 1/2 teaspoon sugar
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/4 teaspoons active dry yeast
• 1/4 teaspoon sea salt
• 3/4 cup warm water
• 1 tablespoon olive oil
• 1/3 cup yellow cornmeal
• additional cornmeal
• 2 cups mexican blend cheese
• 1 1/2 cups shredded cooked chicken
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes, drained (muir glen organic)
• 1/2 medium yellow bell pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onion, sliced (optional)
• sour cream (optional)

Recipe

• 1 heat oil (or butter) in large skillet. add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. stir in 1/2 teaspoons sugar and cook 1-2 minutes more. set aside.
• 2 heat oven to 450. 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 30 seconds. beat on high about 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.
• 3 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 brown. spread the onions on crust, then sprinkle with 1 cup of the cheese. top with chicken, tomatoes and bell pepper. sprinkle with remaining 1 cup cheese. bake 6 to 8 minutes or until cheese is melted and edges are golden brown. sprinkle with cilantro. add green onion and a dollop of sour cream, if desired.