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Mexican Chicken Pizza with Cornmeal Crust

Betty Crocker Kitchens
  • 40 minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

Chicken, cooked

1/4 cup

Cilantro, fresh

1/4 cup

Green onions

1 can

Muir glen tomatoes or plain diced tomatoes, organic fire roasted

1/2

Yellow bell pepper, chopped (1/2 cup), medium

1/4 tsp

(kosher or sea) salt, coarse

1 1/4 tsp

Active dry yeast, regular

1/3 cup

Cornmeal, yellow

1

Cornmeal

1 1/2 cups

Gold medal all-purpose flour

1 tbsp

Sugar

1 tbsp

Olive oil

2 cups

Mexican cheese blend

3/4 cup

Water