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The cornmeal crust and fire roasted tomatoes are a great twist on a traditional pizza and nicely compliment the Mexican toppings.
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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