My son makes his chicken using among other things cornmeal as his coating
when he deep fries it. I had never heard of using cornmeal or had tasted it
until I moved in with my son the chef.
I do like it, it gives the chicken's coating a crunchy texture. The last
time he fried some up, he used peanut oil instead, and that also added to a
more crunchy texture.
I think he got the idea for using cornmeal and the peanut oil from the
Cooking Network show.
Patricia
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Friday, January 15, 2010 5:31 AM
Subject: [CnD] MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
Printed from COOKS.COM
--------------------------------------------------------------------------------
Here's a simple method for making homemade pizza -- it can be on your table
in 40 minutes!
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon coarse salt (kosher or sea salt)
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain
diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro
Heat oven to 450°F.
In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and
salt. Stir in warm water and oil. Beat with electric mixer on low speed 30
seconds.
Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup
flour to make a soft dough. On lightly floured surface, knead dough until
smooth
and elastic, about 5 minutes. Cover and let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional
cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with
fork.
Bake 8 to 10 minutes or until edges just begin to turn brown. Sprinkle with
1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper.
Sprinkle
with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is
melted and edges are golden brown. Sprinkle with green onions and cilantro.
Time-Saver: You can choose to cook your own chicken, or purchase a
rotisserie chicken and shred the meat for this pizza.
Makes 6 servings.
© 2006 and ®/T General Mills, used with permission.
Submitted by: Muir Glen
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