Name: Chicken Tostada Pizza with Cornmeal Crust
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 Servings
Ingredients: 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; 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; sliced olives, sour cream, chopped cilantro

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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:

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!!