- Cornmeal Crust:
- 1-1/4 to 1-3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
- OR Fleischmann’s® RapidRise® Instant Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
- 3 tablespoons extra virgin olive oil
- Toppings:
- 3/4 cup refried beans
- 1/2 cup salsa, divided
- 6 to 8 ounces cooked chicken strips (about 1-1/4 cups )
- 1 cup bell pepper strips
- 1/2 cup sliced red onions
- 1/2 to 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin seed
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/4 cup chopped fresh cilantro