Mexican Chicken Pizza Food

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

Steps:

• Heat oven to 450°F. In medium bowl, mix 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; let rest 10 minutes.
• Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; 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 onions and cilantro.

MEXICAN CHICKEN PIZZA

Steps:

• Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
• Saute onion and green pepper until soft, 10-15 minutes.
• Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
• Bake at 350 until cheese melts, about 10-15 minutes.
• Top with sour cream and enjoy!

MEXICAN CHICKEN PIZZA

Steps:

• Heat oven to 400ºF.
• Cook chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.
• Spoon onto crust; top with remaining ingredients.
• Bake 10 to 15 min. or until cheese is melted.

MEXICAN CHICKEN PIZZAS

Steps:

• Cook chicken mince in a greased and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat.
• Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes.
• Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned.

CHICKEN TACO PIZZA

Steps:

• Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
• Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
• Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.

MEXICAN CHICKEN PIZZA

Steps:

• Heat oven to 400°F.
• Cook chicken with peppers in large nonstick skillet on medium heat 5 min. or until chicken is done, stirring occasionally. Stir in salsa; cook on low heat 3 min.
• Spoon chicken mixture over crust. Sprinkle with cilantro; top with cheese.
• Bake 10 to 13 min. or until cheese is melted.

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

Steps:

• Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside.
• Heat oven to 450. 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 30 seconds. Beat on high about 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 brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.