MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
I found this recipe on the Muir Glen website. I added the carmelized onions and it really brings out the taste of the fire roasted tomatoes. We loved it. I plan on making different pizzas with the cornmeal crust. A taco pizza would be great. A great way to use up leftover chicken.
Provided by carolinajen4
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside.
- Heat oven to 450. In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low 30 seconds. Beat on high about 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.
Nutrition Facts : Calories 434.1, Fat 21.8, SaturatedFat 9.9, Cholesterol 72.5, Sodium 626, Carbohydrate 36.6, Fiber 1.9, Sugar 5.4, Protein 22.6
TACO PIZZA
Summer calls for a delicious change of pace from ordinary pizza. This colorful version puts fresh vegetables, cheese and a savory meat sauce on top of a crispy cornmeal crust. You will have a hard time eating just one slice! -Gladys Shaffer, Elma, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder and salt. Add milk and butter; mix well. Press onto the bottom and sides of a 12-to 14-in. pizza pan. Bake at 400° for 10 minutes or until edges are lightly browned. Cool. , In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil. Simmer, uncovered, for 5 minutes. Spread over crust. , Combine cheeses; sprinkle 2 cups over the meat layer. Bake at 400° for 15 minutes or until cheese melts. Top with lettuce, fresh tomato, olives, onions and remaining cheese.
Nutrition Facts : Calories 694 calories, Fat 37g fat (21g saturated fat), Cholesterol 110mg cholesterol, Sodium 2038mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 7g fiber), Protein 28g protein.
SANTA FE CORNMEAL PIZZA
You'll love the cornmeal crust of this "knife-and-fork" pizza that has been a hit with our family for years. It's a nice change from traditional pizza and so easy to make. -Mirien Church, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly., Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. , Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 325 calories, Fat 14g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 606mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.
MEXICAN CHICKEN PIZZA
Chicken chunks cooked with salsa are layered on a crust with bell peppers, cilantro and mozzarella and cheddar cheeses for a south-of-the-border pizza.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cook chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.
- Spoon onto crust; top with remaining ingredients.
- Bake 10 to 15 min. or until cheese is melted.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 920 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 2 g, Protein 19 g
MEXICAN CHICKEN PIZZA
Great pizza that is easy to make and tastes great! Every time I have made this someone asks me for the recipe - it is unbelievable!
Provided by Southern Sweetheart
Categories Mexican
Time 1h
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
- Saute onion and green pepper until soft, 10-15 minutes.
- Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
- Bake at 350 until cheese melts, about 10-15 minutes.
- Top with sour cream and enjoy!
Nutrition Facts : Calories 241.4, Fat 13.9, SaturatedFat 8.6, Cholesterol 69, Sodium 1021.6, Carbohydrate 10, Fiber 1.9, Sugar 5.8, Protein 20.1
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