Homemade Mexican Pizza

• 1-1/4 to 1-1/2 cups all-purpose flour
• 1/3 cup cornmeal
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1/8 teaspoon sugar
• 1/4 cup water
• 1/4 cup fat-free milk
• 2 tablespoons olive oil
• 1 cup salsa
• 3/4 cup canned black beans, rinsed and rained
• 2 cups cubed cooked chicken breast
• 1 small onion, thinly sliced
• 1 can (4 ounces) chopped green chilies
• 2 cups shredded reduced-fat Mexican cheese blend
• 1 medium tomato, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon minced fresh cilantro

1. In a bowl, combine 1/2 cup flour, cornmeal, yeast, salt and sugar. In a saucepan, heat water, milk and oil to 120u0b0-130u0b0. Add to dry ingredients; beat until smooth. Beat in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. On a floured surface, roll dough into a 13-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Bake at 400u0b0 for 8-10 minutes or until lightly browned. Spread salsa over crust. Top with the beans, chicken, onion, chilies, cheese, tomato, jalapeno and cilantro. Bake 12-15 minutes longer or until crust is golden brown and cheese is melted.

flour, cornmeal, active dry yeast, salt, sugar, water, milk, olive oil, salsa, black beans, chicken breast, onion, green chilies, tomato, pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/homemade-mexican-pizza/ (may not work)