Cornmeal Crust Mexican Pizza

• 1- 1/2 cup All-purpose Flour
• 1 Tablespoon Sugar
• 1- 1/4 teaspoon Regular Active Dry Yeast
• 1/4 teaspoons Kosher Salt
• 3/4 cups Warm Water
• 1 Tablespoon Olive Oil
• 13 cups Yellow Cornmeal (plus Some Additional For Rolling Out The Dough)
• 1 cup Mozzarella Cheese, Shredded
• 1 cup Monterey Jack Cheese, Shredded
• 1 can Diced Fire Roasted Tomatoes, Drained (14.5oz)
• 1- 1/2 cup Cooked Chicken, Diced
• 1/2 cups Black Beans
• 1/2 cups Corn
• 1/2 whole Red Or Orange Bell Pepper, Chopped
• 1 whole Jalapeno, Seeded And Chopped
• 4 whole Green Onions, Chopped
• Chopped Fresh Cilantro, For Garnish (optional)

1. Preheat oven to 450 degrees F.
2. In a medium bowl, mix half of the flour (3/4 cup), sugar, yeast and salt.
3. Stir in the warm water and oil.
4. Beat on low speed for about 30 seconds.
5. Increase to high speed and beat an additional 1 minute.
6. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour.
7. On a lightly floured surface knead dough until smooth and elastic, about 5 minutes.
8. Place in a lightly greased bowl and cover it.
9. Rest dough for 10 minutes.
10. Sprinkle additional cornmeal on parchment paper and roll out dough to create your desired shape.
11. Transfer to baking surface, I use a pizza stone.
12. Prick dough with a fork.
13. Bake the crust for 8-10 minutes or just until edges begin to turn brown.
14. Remove from oven and top with 1/2 cup mozzarella and 1/2 cup Monterey Jack cheese, tomatoes, chicken, black beans, corn, bell pepper and jalapeno, then cover with remaining shredded cheese.
15. Bake 6-8 minutes or until cheese is melted.
16. Sprinkle with green onions and cilantro.

allpurpose, sugar, yeast, kosher salt, water, olive oil, yellow cornmeal, mozzarella cheese, cheese, tomatoes, chicken, black beans, corn, red, green onions, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/cornmeal-crust-mexican-pizza/ (may not work)