Mexican Chicken Pizza with Cornmeal Crust
Bring bold flavors to your table with this Mexican Chicken Pizza with Cornmeal Crust, a fusion twist on a classic favorite! Featuring a crispy, golden crust made from a blend of all-purpose flour and fine yellow cornmeal, this pizza is a textural delight that's easy to make from scratch. Topped with layers of creamy refried beans, seasoned shredded chicken infused with taco spices, and gooey melted Mexican cheese, every bite delivers a perfect balance of hearty and zesty flavors. Garnished with vibrant diced tomatoes, sliced black olives, fresh cilantro, and green onions, this pizza is as visually appealing as it is delicious. Whether served with a dollop of sour cream or as-is, this quick-prep meal is perfect for dinner with family or a fun game-day snack sure to impress. With its irresistible blend of Mexican-inspired ingredients and homemade charm, your taste buds are in for a fiesta!
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Recipe Information
Ingredients
- 0.75 cup lukewarm water
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup all-purpose flour
- 1 cup fine yellow cornmeal
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 1.5 cups cooked shredded chicken
- 1 tablespoon taco seasoning
- 1 cup refried beans
- 1.5 cups shredded Mexican cheese blend
- 0.25 cup sliced black olives
- 0.33 cup diced tomatoes
- 0.25 cup sliced green onions
- 2 tablespoons chopped fresh cilantro
- 0.5 cup sour cream (optional)
Instructions
In a medium bowl, combine lukewarm water, active dry yeast, and granulated sugar. Mix gently and let it sit for 5 minutes until foamy.
In a large mixing bowl, whisk together all-purpose flour, cornmeal, and salt.
Add the yeast mixture and olive oil to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 30 minutes.
While the dough is resting, preheat the oven to 425°F (220°C).
In a small bowl, mix the shredded chicken with taco seasoning and set aside.
Once the dough has rested, roll it out into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet or pizza stone.
Spread the refried beans evenly over the crust, leaving a small border around the edges.
Sprinkle half of the shredded Mexican cheese blend over the refried beans.
Distribute the seasoned shredded chicken evenly across the pizza.
Top with the remaining cheese, then add sliced black olives and diced tomatoes.
Bake the pizza for 18-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool slightly. Garnish with sliced green onions and chopped fresh cilantro.
Cut into slices and serve with a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 6133 mg | 267% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 14.0 g | ||
| Protein | 241.9 g | 484% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2949 mg | 227% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
