Savory Mexican Chicken Pizza with Cornmeal Crust
This delightful Mexican Chicken Pizza features a perfectly crisp cornmeal crust that provides a wonderful texture and flavor. The caramelized onions enhance the earthy sweetness of the fire-roasted tomatoes, creating a harmonious blend of flavors. Topped with a generous helping of shredded chicken, vibrant bell peppers, and a luscious Mexican cheese blend, this pizza is a fantastic way to use leftover chicken and brings a slice of fiesta to your lunch table. Whether you're enjoying it for a midday snack or serving it at a casual gathering, this pizza is sure to impress with its freshness and savory goodness. Customize it with your favorite ingredients for a unique twist each time!
6
Servings
N/A
Calories
18
Ingredients
Ingredients
olive oil or butter
1.5 tablespoons (For sautéing the onions.)
onion
1 (Thinly sliced (approximately 2 cups).)
sugar
0.5 teaspoon (To caramelize the onions.)
all-purpose flour
1.5 cups (To make the dough.)
sugar
1 tablespoon (Added to dough mixture.)
active dry yeast
1.25 teaspoons (For leavening the dough.)
sea salt
0.25 teaspoon (To season the dough.)
warm water
3/4 cup (To hydrate the dough.)
olive oil
1 tablespoon (For the dough mixture.)
yellow cornmeal
1/3 cup (Incorporated into the dough.)
additional cornmeal
as needed (For dusting the cookie sheet.)
Mexican blend cheese
2 cups (Shredded, divided for topping.)
shredded cooked chicken
1.5 cups (Use leftover or rotisserie chicken.)
diced fire-roasted tomatoes
1 (14.5 ounce) can (Drained (Muir Glen Organic recommended).)
yellow bell pepper
1/2 medium (Chopped.)
fresh cilantro
1/4 cup (Chopped, for garnish.)
green onion
1/4 cup (Sliced, optional for garnish.)
sour cream
as desired (Optional, for serving.)
Instructions
1
In a large skillet, heat 1 1/2 tablespoons of olive oil (or butter) over medium-low heat. Add the thinly sliced onions and cook, stirring frequently, until the onions are golden brown and soft, about 15-20 minutes. Stir in 1/2 teaspoon of sugar and cook for an additional 1-2 minutes. Remove from heat and set aside.
2
Preheat your oven to 450°F (230°C). In a medium bowl, combine 3/4 cup of all-purpose flour, 1 tablespoon of sugar, 1 1/4 teaspoons of active dry yeast, and 1/4 teaspoon of sea salt. Gradually stir in 3/4 cup of warm water and 1 tablespoon of olive oil. Using an electric mixer, beat on low for 30 seconds, then increase to high for about 1 minute.
3
Add 1/3 cup of yellow cornmeal and the remaining 3/4 cup of flour to the dough mixture to form a soft dough. On a lightly floured surface, knead the dough until it is smooth and elastic, approximately 5 minutes. Next, cover the dough and let it rest for 10 minutes.
4
Prepare a large cookie sheet by spraying it with cooking spray and sprinkling it with additional cornmeal. Press the dough into a 14x10-inch rectangle on the sheet and prick the surface with a fork. Bake in the preheated oven for 8 to 10 minutes, or until the edges begin to brown.
5
Once the crust is lightly baked, spread the caramelized onions evenly over the surface. Sprinkle 1 cup of Mexican blend cheese on top, followed by the shredded chicken, drained fire-roasted tomatoes, and chopped yellow bell pepper. Finally, add the remaining 1 cup of cheese over the toppings.
6
Return the pizza to the oven and bake for an additional 6 to 8 minutes, or until the cheese is melted and bubbly and the edges are golden brown. Remove from the oven and sprinkle with chopped fresh cilantro. If desired, add sliced green onion and a dollop of sour cream before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Mexican Chicken Pizza with Cornmeal Crust.
How many people does this pizza serve?
This recipe yields approximately 6 servings.
What type of crust does this Mexican chicken pizza have?
The pizza features a crisp cornmeal crust.
How do you prepare the onions for this recipe?
Onions are thinly sliced and caramelized in a skillet with olive oil or butter and a pinch of sugar until golden brown.
What is the recommended oven temperature?
The oven should be preheated to 450 degrees Fahrenheit or 230 degrees Celsius.
How long does it take to caramelize the onions?
It takes about 15-20 minutes over medium-low heat to soften and brown the onions.
What kind of yeast is used for the pizza dough?
The recipe calls for 1.25 teaspoons of active dry yeast.
How long should the pizza dough rest?
After kneading, the dough should be covered and allowed to rest for 10 minutes.
How long should I knead the dough?
Knead the dough for approximately 5 minutes until it is smooth and elastic.
What are the dimensions for pressing out the dough?
The dough should be pressed into a 14x10-inch rectangle on a prepared cookie sheet.
Do you need to pre-bake the pizza crust?
Yes, the crust is baked for 8 to 10 minutes before the toppings are added.
How do you prepare the baking sheet?
Spray a large cookie sheet with cooking spray and sprinkle it with additional cornmeal.
What kind of cheese is used for this pizza?
The recipe uses 2 cups of shredded Mexican blend cheese.
What type of chicken is best for this recipe?
Shredded cooked chicken, such as leftovers or rotisserie chicken, works best.
Should the fire-roasted tomatoes be drained?
Yes, the 14.5-ounce can of diced fire-roasted tomatoes should be drained before use.
What color of bell pepper is recommended?
The recipe calls for a half of a medium yellow bell pepper, chopped.
How long is the final baking time once toppings are added?
The pizza is returned to the oven for an additional 6 to 8 minutes.
What are the suggested garnishes for this pizza?
Fresh cilantro is sprinkled on top, and you can optionally add sliced green onions and a dollop of sour cream.
Can I use butter instead of olive oil for the onions?
Yes, the recipe suggests using either 1.5 tablespoons of olive oil or butter for sautéing.
What is the purpose of pricking the dough with a fork?
The dough is pricked with a fork before the initial bake to prevent air bubbles from forming.
What flour is used for the pizza dough?
The recipe uses 1.5 cups of all-purpose flour.
How much sugar is used in the dough?
One tablespoon of sugar is added to the dough mixture.
What type of salt is used in the dough?
The recipe specifies 1/4 teaspoon of sea salt.
Is this recipe good for snacks?
Yes, it is tagged as suitable for both lunch and snacks.
How much cornmeal goes into the dough itself?
1/3 cup of yellow cornmeal is incorporated into the dough mixture.
Can I use an electric mixer for the dough?
Yes, the instructions suggest using an electric mixer to beat the initial dough ingredients.
How do I know when the pizza is finished baking?
The pizza is done when the cheese is melted and bubbly and the edges are golden brown.
What brand of tomatoes is recommended?
Muir Glen Organic diced fire-roasted tomatoes are recommended.
How much cilantro is needed?
1/4 cup of chopped fresh cilantro is used for the garnish.
Can this recipe be customized?
Yes, the description mentions you can customize it with your favorite ingredients for a unique twist.