Mexican Cornmeal Chicken Pizza
A colourful fusion pizza with a crisp homemade cornmeal crust, shredded chicken, fire-roasted tomatoes, yellow pepper and melted Mexican cheese. Fresh cilantro and green onions add a bright finish.
Equipment
- Baking sheet, 14 × 10-inch
- electric mixer
- Fork
- Kitchen towel
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Rolling Pin
Ingredients
For the Cornmeal Crust
- 190 g all-purpose flour divided
- 1 tablespoon granulated sugar
- 1¼ teaspoons active dry yeast
- ¼ teaspoon coarse salt
- 180 ml warm water
- 1 tablespoon olive oil
- 50 g yellow cornmeal
- 1 tablespoon additional cornmeal for the baking sheet
- Cooking spray
For the Chicken Topping
- 225 g shredded Mexican cheese blend divided
- 225 g cooked chicken shredded
- 1 can fire-roasted diced tomatoes 410 g, drained
- ½ medium yellow bell pepper chopped
- 4 spring onions thinly sliced
- 15 g fresh cilantro chopped
Instructions
For the Cornmeal Crust
- Preheat the oven to 230°C.
- Place 95 g flour, sugar, yeast and salt in a large mixing bowl.
- Stir in the warm water and olive oil.
- Beat with an electric mixer at low speed for 30 seconds.
- Increase to high speed and beat for 1 minute.
- Stir in the yellow cornmeal and remaining 95 g flour.
- Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface.
- Knead for approximately 5 minutes, or until smooth and elastic.
- Cover the dough with a clean kitchen towel.
- Leave it to rest for 10 minutes.
- Lightly coat a 14 × 10-inch baking sheet with cooking spray.
- Sprinkle the baking sheet with the additional cornmeal.
- Press or roll the dough into a 14 × 10-inch rectangle.
- Prick the crust evenly with a fork.
- Bake for 8 to 10 minutes, or until the edges begin to brown.
For the Chicken Topping
- Sprinkle 110 g cheese evenly over the partially baked crust.
- Arrange the shredded chicken, drained tomatoes and chopped yellow pepper over the cheese.
- Sprinkle the remaining 115 g cheese over the toppings.
- Return the pizza to the oven.
- Bake for another 6 to 8 minutes, or until the cheese has melted and the crust is golden.
- Remove the pizza from the oven.
- Sprinkle with the sliced spring onions and chopped cilantro.
- Cut into 4 equal portions.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the pizza with a crisp green salad, avocado slices, fresh tomato salsa or a spoonful of sour cream. Lime wedges and sliced jalapeños can be offered separately.Recipe Notes
Drain the tomatoes thoroughly to prevent the crust from becoming soggy. Warm water should feel pleasantly warm rather than hot because excessive heat can damage the yeast. A shop-bought rotisserie chicken is a convenient shortcut.Variations
Add black beans, sweetcorn, sliced jalapeños or chopped red onion. Monterey Jack or Cheddar can replace the Mexican cheese blend. Turkey can be used instead of chicken.Storage
Refrigerate cooled pizza slices in an airtight container for up to three days. Reheat them in the oven or air fryer until thoroughly hot and crisp. Individual slices can be frozen for up to two months.Wine Advice
A fruity Zinfandel complements the roasted tomatoes, chicken and melted cheese. A crisp Sauvignon Blanc is a lighter choice that works well with the cilantro and yellow pepper.Nutrition values
Serving: 1 ¼ pizza | Calories: 570 kcal | Carbohydrates: 59 g | Protein: 38 g | Fat: 22 g | Saturated Fat: 10 g | Sodium: 990 mg | Sugar: 7 g