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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1 1/3 cups stone ground cornmeal |
1 cup all-purpose flour |
1/4 teaspoon salt |
3/4 cup warm water |
2 tablespoons olive oil |
vegetable cooking spray |
1 1/2 cups firmly packed fresh basil leaves |
1/2 cup freshly grated parmesan cheese |
1/2 cup light ricotta cheese |
2 tablespoons canned no-salt-added chicken broth, undiluted |
2 cloves garlic, cut in half |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
1 1/4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt) |
1 cup diced sweet red pepper |
3/4 cup drained and chopped canned artichoke hearts |
Directions:
1. Combine cornmeal, flour, and salt in a medium bowl; stir well. Combine water and olive oil; stir with a wire whisk until blended. Add oil mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
2. Press mixture into bottom and 1/2 inch up sides of a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 425° for 5 minutes. Let cool completely on a wire rack.
3. Position knife blade in food processor bowl; add basil and next 4 ingredients. Process 1 minute or until smooth, scraping sides of processor bowl once. Spread basil mixture over cornmeal crust, leaving a 1/2-inch border on all sides. Sprinkle with mozzarella cheese, chicken, red pepper, and artichoke. Bake, uncovered, at 425° for 30 minutes or until crust is set. Cut into 18 rectangles.
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