Polenta Provençal Pizza

Ingredients

• 0.8 cup artichoke hearts canned drained chopped
• 1.5 cups firmly basil leaves fresh packed
• 1.3 cups chicken breast cubed cooked (skinned before cooking and without salt)
• 1 cup flour all-purpose
• 2 cloves garlic cut in half
• 1.3 cups cornmeal stone ground
• 2 tablespoons no-salt-added chicken broth undiluted canned
• 2 tablespoons olive oil 
• 0.5 cup parmesan cheese freshly grated
• 3 ounces part-skim mozzarella cheese shredded
• 1 cup bell pepper diced sweet red
• 0.5 cup ricotta cheese light
• 0.3 teaspoon salt 
• 0.8 cup warm water 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack

Directions

1. Combine cornmeal, flour, and salt in a medium bowl; stir well.
2. Combine water and olive oil; stir with a wire whisk until blended.
3. Add oil mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
4. Press mixture into bottom and 1/2 inch up sides of a 13- x 9- x 2-inch pan coated with cooking spray.
5. Bake at 425 for 5 minutes.
6. Let cool completely on a wire rack.
7. Position knife blade in food processor bowl; add basil and next 4 ingredients. Process 1 minute or until smooth, scraping sides of processor bowl once.
8. Spread basil mixture over cornmeal crust, leaving a 1/2-inch border on all sides.
9. Sprinkle with mozzarella cheese, chicken, red pepper, and artichoke.
10. Bake, uncovered, at 425 for 30 minutes or until crust is set.
11. Cut into 18 rectangles.