Southwestern Garden Pizza

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Source: Better Homes and Gardens
 * Start to Finish: 50 minutes
 * Makes 6 to 8 Servings

Ingredients

 * 2 to 2½ cups all-purpose flour
 * 1 package active dry yeast
 * ¼ teaspoon salt
 * 1 cup warm water (120°F to 130°F)
 * 2 tablespoons cooking oil
 * ¾ cup cornmeal
 * 1 pound boneless skinless chicken breast halves
 * 1 tablespoon cooking oil
 * 1 medium zucchini or yellow summer squash, cut into 2-inch long julienne strips (about 1½ cups)
 * 2 green onions, bias sliced into 1-inch pieces (½ cup)
 * 1 x 9-ounce can bean dip
 * ¾ cup picante sauce or salsa
 * 2 cups shredded Monterey jack cheese (8 ounces)
 * 2 green onions, thinly sliced

Directions

 * 1) In a large bowl combine 1¼ cups of the flour, the yeast, and salt.
 * 2) Add water and 2 tablespoons oil.
 * 3) Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
 * 4) Beat on high speed for 3 minutes.
 * 5) Using a spoon, stir in cornmeal and as much of the remaining flour as you can.
 * 6) Turn dough out onto a lightly floured surface.
 * 7) Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
 * 8) Divide dough in half. Cover and let rest 10 minutes.
 * 9) Grease two 11- to 13-inch pizza pans or baking sheets.
 * 10) On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan.
 * 11) Transfer dough to pans.
 * 12) Build up edges slightly. Flute edges, if desired. Prick generously with a fork. Do Not let rise.
 * 13) Bake in a 425°F oven for 10 to 12 minutes or until lightly browned.
 * 14) Meanwhile, cut chicken into bite-size strips; Set aside.
 * 15) Heat 1 tablespoon cooking oil in a 12-inch skillet over medium-high heat.
 * 16) Cook and stir zucchini or yellow summer squash in hot oil for 30 seconds.
 * 17) Add the 1-inch bias-sliced green onion pieces; cook and stir for 1 to 2 minutes or until all the vegetables are crisp-tender.
 * 18) Remove vegetables from the skillet.
 * 19) Add half of the chicken to the hot skillet. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from skillet.
 * 20) Repeat with the remaining chicken.
 * 21) Spread bean dip over hot crusts.
 * 22) Spread picante sauce or salsa over bean dip.
 * 23) Spoon chicken and vegetables over picante sauce.
 * 24) Sprinkle with Monterey jack cheese.
 * 25) Bake about 12 minutes more or until cheese melts and sauce is bubbly.
 * 26) Sprinkle with sliced green onion.