- Cornmeal Crust:
- 1 1/4 cups all-purpose flour, or more if needed
- 1/4 cup cornmeal
- 1 envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
- 3/4 teaspoon salt
- 2/3 cup very warm water (120 degrees to 130 degrees F)
- 1 tablespoon Mazola® Corn Oil
- Toppings:
- 2 cups frozen fajita-style cooked chicken strips, thawed and diced
- 1 1/2 cups diced process cheese product
- 1 (10 ounce) can diced tomatoes and green chilies, drained
- 2 cups corn tortilla chips, divided
- 1 cup salsa, divided
- 1 1/2 cups shredded lettuce
- 1/2 cup sour cream
- Preheat oven to 425 degrees F.
- Combine 1 cup flour, cornmeal, undissolved yeast and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing toppings. (If using RapidRise Yeast, let dough rest at this point for at least 10 minutes.)
- Combine chicken, process cheese, diced tomatoes and chiles, 1 cup crushed tortilla chips and 1/3 cup salsa in a medium mixing bowl.
- Roll dough into 12-inch circle; place in greased pizza pan; sprinkle with additional cornmeal, if desired. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
- Spread chicken mixture evenly over crust. Bake on lowest oven rack 12 to 15 minutes until center is set and crust is golden brown.
- Top with remaining chips and salsa, lettuce and sour cream.