Directions:
- In a bowl, combine 1/2 cup flour, cornmeal, yeast, salt and sugar. In a saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat until smooth. Beat in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. On a floured surface, roll dough into a 13-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Bake at 400° for 8-10 minutes or until lightly browned. Spread salsa over crust. Top with the beans, chicken, onion, chilies, cheese, tomato, jalapeno and cilantro. Bake 12-15 minutes longer or until crust is golden brown and cheese is melted. Yield: 8 slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.39 Kcal (2706 kJ) | ||
| Calories from fat | 119.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 20% | |
|---|---|---|---|
| Cholesterol | 31.01mg | 10% | |
| Sodium | 848.83mg | 35% | |
| Potassium | 630.39mg | 13% | |
| Total Carbs | 105.19g | 35% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 24.2g | 48% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 1.8mg | 10% | |
| Calcium | 134.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 212.62 Kcal (890 kJ) | ||
| Calories from fat | 39.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 20% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 10% | |
| Sodium | 279.21mg | 35% | |
| Potassium | 207.35mg | 13% | |
| Total Carbs | 34.6g | 35% | |
| Sugars | 1.48g | 18% | |
| Dietary Fiber | 1.75g | 21% | |
| Protein | 7.96g | 48% | |
| Vitamin C | 4.7mg | 24% | |
| Iron | 0.6mg | 10% | |
| Calcium | 44.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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