Polenta Provençal Pizza

• 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

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 425u0b0 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 425u0b0 for 30 minutes or until crust is set. Cut into 18 rectangles.

stone ground cornmeal, flour, salt, water, olive oil, vegetable cooking spray, basil, parmesan cheese, light ricotta cheese, salt, garlic, mozzarella cheese, chicken, sweet red pepper

Taken from www.myrecipes.com/recipe/polenta-provenal-pizza (may not work)