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Laura Schlabach on 8.4.2011
I really enjoyed making this recipe – it was easy and different and a big hit with the critics!!
Cornmeal Crust Mexican Pizza
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Description
The cornmeal crust and fire roasted tomatoes are a great twist on a traditional pizza and nicely compliment the Mexican toppings.
Ingredients
- FOR THE CORNMEAL CRUST:
- 1-½ cup All-purpose Flour
- 1 Tablespoon Sugar
- 1-¼ teaspoon Regular Active Dry Yeast
- ¼ teaspoons Kosher Salt
- ¾ cups Warm Water
- 1 Tablespoon Olive Oil
- ⅓ cups Yellow Cornmeal (plus Some Additional For Rolling Out The Dough)
- FOR THE TOPPINGS:
- 1 cup Mozzarella Cheese, Shredded
- 1 cup Monterey Jack Cheese, Shredded
- 1 can Diced Fire Roasted Tomatoes, Drained (14.5oz)
- 1-½ cup Cooked Chicken, Diced
- ½ cups Black Beans
- ½ cups Corn
- ½ whole Red Or Orange Bell Pepper, Chopped
- 1 whole Jalapeno, Seeded And Chopped
- 4 whole Green Onions, Chopped
- Chopped Fresh Cilantro, For Garnish (optional)
Preparation
Preheat oven to 450 degrees F.
In a medium bowl, mix half of the flour (3/4 cup), sugar, yeast and salt. Stir in the warm water and oil. Beat on low speed for about 30 seconds. Increase to high speed and beat an additional 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour.
On a lightly floured surface knead dough until smooth and elastic, about 5 minutes. Place in a lightly greased bowl and cover it. Rest dough for 10 minutes.
Sprinkle additional cornmeal on parchment paper and roll out dough to create your desired shape. Transfer to baking surface, I use a pizza stone. Prick dough with a fork.
Bake the crust for 8-10 minutes or just until edges begin to turn brown. Remove from oven and top with 1/2 cup mozzarella and 1/2 cup Monterey Jack cheese, tomatoes, chicken, black beans, corn, bell pepper and jalapeno, then cover with remaining shredded cheese.
Bake 6-8 minutes or until cheese is melted. Sprinkle with green onions and cilantro.
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