Adapted from Eat Better America 2012 calendar.
1 1/2 cups all-purpose flour
1 Tbs. sugar
1 1/4 tsp. regular active dry yeast
1/4 tsp. coarse salt (kosher or sea)
3/4 cup warm water
1 Tbs. olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend
1 1/2 cups shredded cooked chicken breast
1 can (14.5 oz) fire-roasted diced tomatoes
1 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. chipotle chile powder (regular or Mexican varieties are good, too)
1/2 tsp. oregano
1/2 medium yellow bell pepper, chopped
1-2 sliced green onions
1/4 cup chopped fresh cilantro
1 avocado, diced
Sour cream
Heat oven to 450F. In a medium bowl, mix 3/4 cup flour, sugar, yeast, and salt. Stir in warm water and oil. Beat with electric mixer on low speed for 30 seconds. Beat on high speed for 1 minute. Stir in 1/3 cup cornmeal and remaining flour to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest for 10 minutes.
Meanwhile, mix chicken with cumin, paprika, chile powder, oregano, and the juice from the tomatoes.
Spray a large cookie sheet with nonstick spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 10x14" rectangle; prick with fork. Bake 8-10 minutes or until edges just begin to turn brown.
Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes, bell pepper, and green onions. Sprinkle with remaining cheese. Bake 6-8 minutes longer or until cheese is melted and edges are golden brown. Top with cilantro, sour cream, and avocados.
