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    Home » Chicken » Chicken Tostada Pizza with Cornmeal Crust

    Published: Apr 26, 2013 · Modified: Sep 9, 2019 by Lisa Johnson

    Chicken Tostada Pizza with Cornmeal Crust

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Chicken Tostada Pizza is the perfect solution when you can't decide between pizza or Mexican for dinner! cookingwithcurls.com

    Welcome to the mind of Lisa and how recipes like this Chicken Tostada Pizza with Cornmeal Crust come into the world! My daughter Cassi has always hated Mexican food, she does not like spices...of any kind! She spent the night at a friend's house and they went to a Mexican Restaurant for dinner where she had a chicken tostada and absolutely loved it! 

    Chicken Tostada Pizza is the perfect solution when you can't decide between pizza or Mexican for dinner! cookingwithcurls.com

    She would not even try Mexican food when I made it or wanted to go out to a restaurant!! Since I had never had one before, so I had her describe every-last-detail so that I could recreate it. Oh ya, we are now going to eat Mexican food around here!!!

    Who wants a slice of Chicken Tostada Pizza with Cornmeal Crust cookingwithcurls.com

    That was a few years ago and I have made them several times since. Somewhere along the line I made it with a flour tortilla instead of a corn tortilla and I liked it better that way. Tonight, I wanted to mix thing up even more. Since I love pizza so much, why not make a Chicken Tostada Pizza?

    Do I really want the same crust that I always use, or could I try something a little bit different? Like a cross between a flour and a corn tortilla, and this Chicken Tostada Pizza with Cornmeal Crust was born.....

    No one can resist a slice of Chicken Tostada Pizza! cookingwithcurls.com

    How to make Chicken Tostada Pizza with Cornmeal Crust:

    For the Pizza Dough:

    Pour liquid ingredients and salt into the pan of a bread machine.

    Add the flour and cornmeal.

    Make a well in the center and add the yeast.

    Place the pan into the bread machine and set to the DOUGH cycle.

    When machine beeps, unplug but do not open the lid! Allow to rise for 30 additional minutes.

    If you have time to chill the dough in the refrigerator it is worth it.

    Preheat oven to 450 degrees with your baking stone on the center shelf if using one.

    Remove dough and split into 2 balls. Mine were 12 ounces each.

    Roll dough into desired shape on a floured work surface.

    Sprinkle a pizza peel or flat cookie sheet with cornmeal or use parchment paper. Place pizza crust on the the peel.

    Heat refried beans in microwave for 25 seconds to make them easier to spread, then spread over crust.

    Place chicken in a large bowl. Add taco sauce and stir to combine. Sprinkle chicken over the beans.

    Evenly sprinkle the cheese over the chicken.

    Bake for 15 minutes, or until cheese is melted and bubbly. Remove from oven and set aside.

    Place guacamole in a zipper top bag and snip off the corner (or you can use Wholly Guacamole)

    "Drizzle" the guacamole over the to of the pizza.

    Add lettuce, salsa, sour cream, and olives.

    Garnish with chopped cilantro.

    Slice pizza and serve.

    The dough is not as fluffy, cornmeal does not contain gluten so that makes sense. It was easier to roll because it did not have as much gluten, the dough didn't bounce back when rolled! The crust is thicker than a tortilla, and it is healthier because it is not fried!

    Slice the Chicken Tostada Pizza with Cornmeal Crust and serve! cookingwithcurls.com

    I wasn't sure what to expect, but I am really happy with the results!

    More delicious pizza recipes:

    Chicken Enchilada Pizza

    Shrimp Scampi Pizza

    Eggs Benedict Pizza

    Steakhouse Pizza

    Buffalo Chicken Pizza

    If you would prefer a regular pizza crust, or cannot have corn try these Pizza Dough recipes:

    Homemade Pizza Dough

    Italian Pizza Dough

    Enjoy!!

    Chicken Tostada Pizza is the perfect solution when you can't decide between pizza or Mexican for dinner! cookingwithcurls.com

    Chicken Tostada Pizza with Cornmeal Crust

    Chicken Tostada Pizza with Cornmeal Crust is the perfect solution when you can't decide between Pizza or Mexican food for dinner!
    No ratings yet
    Print Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: pizza, chicken, mexican, recipe, cornmeal, beans, cheese, salsa
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Rising Time: 2 hours 30 minutes
    Total Time: 30 minutes
    Servings: 8 Servings
    Calories: 432kcal
    Author: Lisa Johnson

    Ingredients

    For Pizza Dough

    • 1 cup hot water
    • 1 teaspoon honey
    • 1 ½ Tablespoons olive oil
    • 1 teaspoon fine sea salt
    • 2 cups unbleached all-purpose flour
    • 1 cup corn meal
    • 2 ¼ teaspoons active dry yeast

    Pizza Toppings

    • 2 Cups cooked chicken chopped or shredded
    • ¾ cups taco sauce
    • 16 ounce can refried beans
    • 7 ounces guacamole
    • 2 cups Queso Fresco or cheese of your choice
    • 1 bag shredded lettuce
    • 10 ounces salsa

    To Garnish

    • sliced olives, sour cream, chopped cilantro
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    Instructions

    For the Pizza Dough:

    • Pour liquid ingredients and salt into the pan of a bread machine.
    • Add the flour and cornmeal.
    • Make a well in the center and add the yeast.
    • Place the pan into the bread machine and set to the DOUGH cycle
    • When machine beeps, unplug but do not open the lid! Allow to rise for 30 additional minutes. 
    • Remove dough and split into 2 balls. Mine were 12 ounces each.

    To make the Pizzas:

    • Preheat oven to 450 degrees with your baking stone on the center shelf if using one.
    • Roll dough into desired shape on a floured work surface.
    • Sprinkle a pizza peel or flat cookie sheet with cornmeal or line with parchment paper. Place pizza crust on the the peel.
    • Heat refried beans in microwave for 25 seconds to make them easier to spread, then spread over crust.
    • Place chicken in a large bowl and add taco sauce. Stir to combine.
    • Sprinkle the chicken over the beans.
    • Evenly sprinkle the cheese over the chicken. Bake for 15 minutes, or until cheese is melted and bubbly.
    • Place guacamole in a zipper top bag and snip off the corner (or you can use Wholly Guacamole)
    • "Drizzle" over the to of the pizza.
    • Add lettuce, salsa, sour cream, and olives.
    • Garnish with chopped cilantro. Slice pizza and serve.

    Notes

    • If you have time to chill the dough in the refrigerator it is worth it.
    • IF YOU WOULD PREFER A REGULAR PIZZA CRUST, OR CANNOT HAVE CORN TRY THESE PIZZA DOUGH RECIPES:
    • Homemade Pizza Dough
    • Italian Pizza Dough

    Nutrition

    Calories: 432kcal | Carbohydrates: 57g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 1444mg | Potassium: 485mg | Fiber: 9g | Sugar: 7g | Vitamin A: 675IU | Vitamin C: 7.3mg | Calcium: 215mg | Iron: 3.2mg

     

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    Reader Interactions

    Comments

    1. Andi (The Weary Chef) says

      April 26, 2013 at 11:13 am

      This sounds so interesting and tasty! I love Mexican food. LOVE IT! I made a mediterranean pizza this week, but this one sounds even better to me. Definitely pinning to try very soon!

      Reply
    2. marcie@flavorthemoments says

      April 26, 2013 at 2:26 pm

      This looks delicious, Lisa! Great idea.

      Reply
    3. Carrie @ Frugal Foodie Mama says

      April 26, 2013 at 7:25 pm

      This looks amazing! We love making homemade pizza here. We have made traditional ones, buffalo chicken, BBQ chicken, but never a Mexican one... yet. 😉 Definitely going to have to try this recipe!

      Reply
    4. Aimee @ ShugarySweets says

      April 27, 2013 at 12:06 pm

      Oh this looks great! Pinning for later!

      Reply
    5. Krista @ joyfulhealthyeats says

      April 28, 2013 at 7:08 pm

      Yum!! I love mexican and LOVE queso fresco. They recipe looks amazing! Great for a Cinco de Mayo themed meal. Great recipe! Thanks Lisa!

      Reply
    6. Laura @ The Rookie Cook says

      April 29, 2013 at 3:31 pm

      Um, yes please! This looks great - I just made tostadas and tostada pizza sounds wonderful!

      Reply
    7. Diane says

      April 29, 2013 at 5:52 pm

      We love homemade pizza. I haven't made chicken tostada pizza. It sounds delicious, a nice break from traditional pizza. Thanks for sharing your recipe at The Gathering Spot. Have a wonderful week. Glad to have found your blog 🙂

      Reply
    8. Christi @ The Not So Perfect Mom says

      May 01, 2013 at 10:32 am

      Love your title!! And this looks fantastic, I will have to try it. Found you through What's Cookin Wednesday!

      Reply
    9. Krista Low says

      May 01, 2013 at 11:05 am

      This looks great! I love that you used a cornmeal crust too. My husband would love this. I just pinned 🙂 Thanks so much for sharing with us 🙂 Krista @ A Handful of Everything

      Reply
    10. Danielle says

      May 02, 2013 at 9:41 am

      That looks yummmy too! =)

      Happy Thursday!
      Danielle

      Reply
    11. Jeni says

      May 02, 2013 at 1:47 pm

      Sounds very good, and I love how colorful it is!

      Reply
    12. Kirsten@FarmFreshFeasts says

      May 04, 2013 at 5:51 am

      Lisa,
      I love making pizza and this one sounds--and looks--delicious!
      Thanks!

      Reply
    13. Linda@With A Blast says

      May 04, 2013 at 1:07 pm

      Pinned ! this looks scrumptious, Lisa 🙂 I really want to try this crust as soon as we are making pizza again. Thanks for sharing at our ALL MY BLOGGY FRIENDS party !

      Reply
    14. Gardenchef's Needle and Pen says

      May 05, 2013 at 3:29 am

      I like this! Got you from Life in Lakeshore Drive Bouquet of Talent link up.

      Reply
    15. Cathy says

      May 05, 2013 at 9:09 pm

      Yum!

      I would love for you to share this and link up to my TGIF Link Party! Who knows, you just might be featured next week!

      Hugs, Cathy

      Reply
    16. Lorraine @ Cookin' For the Seven Dwarfs says

      May 06, 2013 at 9:29 am

      Ohhhh, I am totally pinning this! This is something my family would love!! Thanks for sharing 🙂

      Reply
    17. Mrs. Sarah Coller says

      May 06, 2013 at 4:15 pm

      You always have the most yummy things on here! Thanks for linking at Make Bake Create! Hope you're having a nice week. I've posted the new Homemaking Party for the week and would love to have you link up, if you'd like!

      Blessings,
      Mrs. Sarah Coller

      Reply
    18. Cindys Recipes and Writings says

      August 26, 2013 at 1:05 pm

      Thanks for sharing, Lisa at Foodie Friends Friday Pizza Linky Party!

      Reply
    19. Jamie @ Love Bakes Good Cakes says

      August 15, 2014 at 11:26 am

      I could eat Mexican food every single day!! Even in pizza form 😛 Pinning and sharing!

      Reply
    20. Cathy@LemonTreeDwelling says

      August 17, 2014 at 10:08 pm

      I LOVE Mexican and could actually eat it for nearly every meal! I love the idea of a tostada pizza....this looks awesome!

      Reply

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