Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
tablespoon sugar
1 1/4
teaspoons regular active dry yeast
1/4
teaspoon coarse (kosher or sea) salt
3/4
cup warm water
1
tablespoon olive oil
1/3
cup yellow cornmeal
Additional cornmeal
2
cups shredded Mexican cheese blend (8 oz)
1 1/2
cups shredded cooked chicken
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2
medium yellow bell pepper, chopped (1/2 cup)
1/4
cup sliced green onions (4 medium)
1/4
cup chopped fresh cilantro
Preparation
Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 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; let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
