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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Patrick Conyers impressed his wife-to-be with his homemade pizza on their very first date...and the two have been cooking together ever since. Since Angela's family is Mexican-American, and I'm from the Midwest, I combined flavors from both backgrounds in this pizza, he pens from Iowa City, Iowa. Ingredients:
1-1/4 to 1-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup cornmeal |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1/8 teaspoon sugar |
1/4 cup water |
1/4 cup fat-free milk |
2 tablespoons olive oil |
topping: |
1 cup salsa |
3/4 cup canned black beans, rinsed and rained |
2 cups cubed cooked chicken breast |
1 small onion, thinly sliced |
1 can (4 ounces) chopped green chilies |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend |
1 medium tomato, seeded and chopped |
1 jalapeno pepper, seeded and chopped |
1 tablespoon minced fresh cilantro |
Directions:
1. In a bowl, combine 1/2 cup flour, cornmeal, yeast, salt and sugar. In a saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat until smooth. Beat in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. On a floured surface, roll dough into a 13-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Bake at 400° for 8-10 minutes or until lightly browned. Spread salsa over crust. Top with the beans, chicken, onion, chilies, cheese, tomato, jalapeno and cilantro. Bake 12-15 minutes longer or until crust is golden brown and cheese is melted. Yield: 8 slices.
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