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Chicken Lime Pizza on the Grill

Crust:
1/2 cupcornmeal, coarse ground
3 1/4 cupflour
1 1/2 teaspoonsalt
2 teaspoonssugar
1 1/2 teaspoonyeast
1/4 cupolive oil
1 1/4 cupwarm water
Topping:
2 tablespoonsolive oil
1 teaspoonsea salt
3/4 cupBéchamel sauce with parmesan (recipe follows)
2ripe tomatoes
1/2 cupcilantro leaves
One Lime Pepper Tequila Chicken, removed from bones and shredded
3/4 cupmozzarella cheese, shredded
1lime, very thinly sliced
Fresh ground pepper
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Chicken Lime Pizza on the Grill - Ingredients Continued

Béchamel Sauce:
3 tablespoonsbutter
3 tablespoonsflour
2 cupsmilk
salt and fresh ground pepper to taste
1/2 cupparmesan, grated
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Chicken Lime Pizza on the Grill - Equipment List

Mixing Bowls

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Chicken Lime Pizza on the Grill - Instructions

Preheat oven to 375 F. Spread cornmeal evenly on a baking sheet and roast for 3 to 5 minutes, until it
begins to darken. Cool.

In the bowl of a stand mixer, stir together 1/3 cup roasted cornmeal, flour, salt, sugar and yeast. In a
liquid measuring cup, combine oil and water. With mixer running on low, pour liquid all at once into
flour mixture and knead for 2 minutes. Dough will be soft and shaggy.

Place dough onto a lightly floured board and gather into a ball. Place in an oiled bowl, turning to oil
all sides of dough. Let rise for 45 minutes. Punch dough down.

Sprinkle remaining cornmeal on a pastry board. Working in a circular motion with the heel of your hand,
flatten the dough into a six inch circle. With a rolling pin, roll dough into a 15 inch circle, about
1/2 inch thick.

Brush crust with olive oil and sprinkle with sea salt. Spread Béchamel sauce over crust leaving a one
inch border. Top with tomatoes, cilantro, lime pepper chicken pieces, mozzarella cheese, thinly sliced
limes and fresh ground pepper. Cover pizza loosely with a clean towel and let rise for 15 minutes in a

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Chicken Lime Pizza on the Grill - Instructions Continued

warm, draft free place.

Preheat oven to 425 F. Bake for 15 to 18 minutes on bottom rack of oven or on grill as directed by
manufacturer. Serves 4 to 6

Béchamel Sauce with Parmesan
In a 2-quart saucepan over low heat, melt butter. Stir in flour and cook for 3 minutes. Gradually add
milk, stirring constantly. Increase heat to medium. Cook for about 5 minutes or until the sauce
thickens. Season with salt and pepper. Stir in parmesan.

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