Chicken tamales turned into a crunchy and healthy pizza.
This pizza has all the ingredients and flavors of classic chicken tamales, but turned into a cornmeal crust pizza.
You Will Need
Preheat the oven to 375 degrees F. Spray a pizza pan or cookie sheet with non stick spray.
Whisk all dry crust ingredients together in a bowl. Next, add egg and water and mix until everything sticks together (it will not be the consistency of regular pizza dough, but should not be crumbly either). Add more water if it looks too dry- the cornmeal tends to soak up liquid quickly. Spread the mixture on the cooking sheet keeping it about a ½ inch thick. Spray the top of the crust with non stick spray.
Bake for 15 minutes, or until the edges are lightly browned.
While the pizza crust is cooking, toss chicken in enchilada sauce to coat evenly.
Remove pizza after 15 minutes and use a spatula to make sure the pizza crust is not stuck on the pan. Place the pizza toppings on the pizza (in order listed in the ingredients). Bake for another 5 minutes.
Remove from the oven and let cool for about 5 minutes. Garnish with pico de gallo and fresh cilantro. Cut into four large slices and serve immediately.