Abilene Crave

Ingredients:
    1 1/2     cups 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 ounces)
    1 1/2     cups shredded cooked chicken
    1     can (14.5 ounces) Muir Glen organic
            fire roasted diced tomatoes, drained
    1/2     medium yellow bell pepper, chopped
    1/4     cup sliced green onions (4 medium)
    1/4     cup chopped fresh cilantro

Instructions:
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 14 x 10-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.

Time-Saver: You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.