Mexican Pizza

Nothing beats a homemade pizza! I probably make one every week. This mexican version is my new favorite.  Because the dough only needs to rest for 10 minutes, this pizza can be ready to eat in 40 minutes which even makes it do-able on a week night. I roll my dough out on parchment paper and then transfer the crust, parchment paper and all to the baking surface to put in the oven.  I use a round pizza stone I got from Pampered Chef.


I like the cornmeal in the crust. It is a great twist to the traditional pizza and nicely compliments the mexican flavors in the topping. 


This pizza doesn't have a traditional pizza sauce, but instead uses diced fire roasted tomatoes. When I didn't have chicken in the house I used taco flavored hamburger meat instead and this was tasty too.  If you like mexican flavors, you want to make this pizza!

Mexican Pizza
Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1 1/4 teaspoon regular active dry yeast
1/4 teaspoon kosher salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal (plus some additional for rolling out the dough)
Toppings:
1 cup Monterey Jack cheese, shredded
1 cup mozzarella cheese, shredded
1 can (14.5 oz.) diced fire roasted tomatoes, drained
1 1/2 cups cooked chicken, diced
1/2 red or orange bell pepper, chopped
1/2 cup black beans
1/2 cup corn
1 jalapeno, seeded and chopped
4 green onions, chopped
1/4 cup chopped cilantro


Preheat oven to 450 degrees.  
In medium bowl, mix half the flour (3/4 cup),  sugar, yeast and salt.  Stir in warm water and oil.  Beat on low speed for about 30 seconds.  Increase to high speed and beat an additional 1 minute.  Stir in 1/3 cup cornmeal and remaining 3/4 cup flour.
On lightly floured surface knead dough until smooth and elastic, about 5 minutes.  
Place in lightly greased bowl and cover.  Rest for 10 minutes.
Sprinkle additional cornmeal on parchment paper and roll out dough to create your desired shape. I use a pizza stone.  Transfer dough with parchment paper to baking surface.
Prick dough with fork.
Bake 8-10 minutes or just until edges begin to turn brown.
Remove from oven and top with 1/2 cup mozzarella and 1/2 cup Monterey Jack cheese, tomatoes, chicken, black beans, corn, bell pepper and jalapeno cover with remaining shredded cheese.
Bake 6-8 minutes or until cheese is melted.  Sprinkle with green onions and cilantro.

  What is your favorite kind of pizza?

 Are you more of a DiGiorno or delivery pizza eater?