Mexican Chicken Pizza with Cornmeal Crust

mexican chicken pizza with cornmeal crust Lunch Mexican
Mexican Chicken Pizza with Cornmeal Crust
  • Prep 20 min
  • Total 40 min
  • Servings 6

Chicken, fire roasted tomatoes and Mexican cheese are the flavours in this hurry-up homemade pizza.


  • 1 can Pillsbury* Refrigerated Pizza Crust
  • 1 tbsp (15 mL) yellow cornmeal
  • 2 cups (500 mL) shredded Mexican cheese blend
  • 1 1/2 cups (375 mL) shredded cooked chicken
  • 1 can (14 oz/398 mL) fire roasted diced tomatoes or plain diced tomatoes, well drained
  • 1/2 medium yellow bell pepper, chopped (1/2 cup/125 mL)
  • 1/4 cup (50 mL) sliced green onions (4 medium)
  • 1/4 cup (50 mL) chopped fresh cilantro


  • 1
    Heat oven to 400ºF. Spray large cookie sheet with non-stick cooking spray; sprinkle with cornmeal.
  • 2
    Unroll dough and press out on cookie sheet into a 14 x 10-inch rectangle. Bake at 400ºF for 6 to 8 minutes until crust is set and dry.
  • 3
    Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup of cheese. Bake 8 to 10 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

  • Time Saver : Purchase a rotisserie chicken and shred the meat for this pizza.

No nutrition information available for this recipe

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