Mexican Chicken Pizza with Cornmeal Crust

Ingredients

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

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

1. Heat oven to 450F. 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.