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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!
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!!!
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…..
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!
I wasn’t sure what to expect, but I am really happy with the results!
More delicious pizza recipes:
If you would prefer a regular pizza crust, or cannot have corn try these Pizza Dough recipes:
Enjoy!!
Chicken Tostada Pizza with Cornmeal Crust
Ingredients
For Pizza Dough
- 1 cup hot water
- 1 teaspoon honey
- 1 1/2 Tablespoons olive oil
- 1 teaspoon fine sea salt
- 2 cups unbleached all-purpose flour
- 1 cup corn meal
- 2 1/4 teaspoons active dry yeast
Pizza Toppings
- 2 Cups cooked chicken chopped or shredded
- 3/4 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
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
Andi (The Weary Chef) says
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!
marcie@flavorthemoments says
This looks delicious, Lisa! Great idea.
Carrie @ Frugal Foodie Mama says
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!
Aimee @ ShugarySweets says
Oh this looks great! Pinning for later!
Krista @ joyfulhealthyeats says
Yum!! I love mexican and LOVE queso fresco. They recipe looks amazing! Great for a Cinco de Mayo themed meal. Great recipe! Thanks Lisa!
Laura @ The Rookie Cook says
Um, yes please! This looks great – I just made tostadas and tostada pizza sounds wonderful!
Diane says
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 🙂
Christi @ The Not So Perfect Mom says
Love your title!! And this looks fantastic, I will have to try it. Found you through What’s Cookin Wednesday!
Krista Low says
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
Danielle says
That looks yummmy too! =)
Happy Thursday!
Danielle
Jeni says
Sounds very good, and I love how colorful it is!
Kirsten@FarmFreshFeasts says
Lisa,
I love making pizza and this one sounds–and looks–delicious!
Thanks!
Linda@With A Blast says
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 !
Gardenchef's Needle and Pen says
I like this! Got you from Life in Lakeshore Drive Bouquet of Talent link up.
Cathy says
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
Lorraine @ Cookin' For the Seven Dwarfs says
Ohhhh, I am totally pinning this! This is something my family would love!! Thanks for sharing 🙂
Mrs. Sarah Coller says
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
Cindys Recipes and Writings says
Thanks for sharing, Lisa at Foodie Friends Friday Pizza Linky Party!
Jamie @ Love Bakes Good Cakes says
I could eat Mexican food every single day!! Even in pizza form 😛 Pinning and sharing!
Cathy@LemonTreeDwelling says
I LOVE Mexican and could actually eat it for nearly every meal! I love the idea of a tostada pizza….this looks awesome!