1. 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. 2. 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. 3. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
