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Chicken Tostada Pizza with Cornmeal Crust

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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! 

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!
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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

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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20 Comments

  1. 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 🙂

  2. 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

  3. 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

  4. 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

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

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