Mexican Chicken Pizza with Cornmeal Crust

Health score
16%
Mexican Chicken Pizza with Cornmeal Crust
40 min.
6
396kcal

Suggestions


Are you ready to elevate your pizza game with a delightful twist? Introducing the Mexican Chicken Pizza with Cornmeal Crust—a mouthwatering fusion of flavors that will tantalize your taste buds and impress your family and friends. This recipe combines the comforting essence of pizza with the vibrant and zesty elements of Mexican cuisine, making it the perfect choice for lunch, dinner, or any gathering.

The star of this dish is the unique cornmeal crust, which adds a delightful crunch and a hint of sweetness, perfectly complementing the savory toppings. Imagine biting into a slice topped with tender shredded chicken, fire-roasted tomatoes, and a generous layer of melted Mexican cheese blend, all enhanced by the fresh brightness of green onions and cilantro. Each bite is a celebration of flavor and texture!

Not only is this pizza delicious, but it’s also quick and easy to prepare, taking just 40 minutes from start to finish. With simple ingredients and straightforward steps, you’ll find yourself whipping up this delightful dish in no time. Whether you’re hosting a casual dinner or looking for a fun family meal, this Mexican Chicken Pizza is sure to become a new favorite in your household. So, roll up your sleeves and get ready to indulge in a slice of culinary bliss!

Ingredients

  • 1.5 cups flour all-purpose
  • tablespoon sugar 
  • 1.3 teaspoons yeast dry
  • 0.3 teaspoon coarse salt (kosher or sea)
  • 0.8 cup water 
  • tablespoon olive oil 
  • 0.3 cup cornmeal yellow
  • serving cornmeal 
  • oz cheddar cheese shredded
  • 1.5 cups chicken shredded cooked
  • 14.5 oz canned tomatoes plain diced fire roasted organic drained canned
  • 0.3 cup spring onion sliced (4 medium)
  • 0.3 cup cilantro leaves fresh chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. 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.
  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 14x10-inch rectangle; prick with fork.
  4. Bake 8 to 10 minutes or until edges just begin to turn brown.
  5. Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper.
  6. Sprinkle with remaining 1 cup cheese.
  7. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown.
  8. Sprinkle with onions and cilantro.

Nutrition Facts

Calories396kcal
Protein23.33%
Fat37.84%
Carbs38.83%

Properties

Glycemic Index
57.68
Glycemic Load
23.28
Inflammation Score
-6
Nutrition Score
14.289565169293%

Flavonoids

Kaempferol
0.06mg
Quercetin
0.8mg

Nutrients percent of daily need

Calories:395.52kcal
19.78%
Fat:16.42g
25.26%
Saturated Fat:7.55g
47.17%
Carbohydrates:37.91g
12.64%
Net Carbohydrates:35.25g
12.82%
Sugar:4.39g
4.88%
Cholesterol:62.16mg
20.72%
Sodium:461.99mg
20.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.78g
45.56%
Selenium:25.6µg
36.57%
Phosphorus:296.13mg
29.61%
Calcium:283.8mg
28.38%
Vitamin B3:5.2mg
25.98%
Vitamin B1:0.38mg
25.42%
Vitamin B2:0.37mg
21.56%
Folate:85.67µg
21.42%
Iron:2.88mg
16.02%
Manganese:0.31mg
15.33%
Zinc:2.29mg
15.26%
Vitamin B6:0.26mg
12.78%
Vitamin K:13.16µg
12.53%
Vitamin A:624.02IU
12.48%
Fiber:2.66g
10.64%
Vitamin B12:0.57µg
9.45%
Magnesium:36.56mg
9.14%
Vitamin B5:0.73mg
7.28%
Potassium:200.77mg
5.74%
Copper:0.11mg
5.63%
Vitamin E:0.53mg
3.52%
Vitamin C:2.2mg
2.66%
Vitamin D:0.19µg
1.26%