Servings: 8 / Prep time: 10 mins / Cook time: 40 mins
For the crust:
- 1 1/2 cups warm tap water
- 2 1/4 tsps rapid-rise yeast or pizza dry yeast
- 1 tbsp sugar
- 2 tbsp olive oil, plus more for brushing onions and crust
- 3 2/3 cup all-purpose flour, plus extra for kneading and rolling
- 1/3 cup cornmeal
For the pizza:
- 2 medium red onions, peeled and cut into 1/4-inch slices
- 1 large rotisserie chicken, meat shredded into large pieces
- 1 jar Mölli Mexico City cooking sauce
- 4 to 5cups shredded Monterey Jack cheese
- 6 cilantro springs, leaves only
For the crust:
- Place water, yeast, sugar and oil into a food processor and pulse several times to mix. Add in the flour, cornmeal, and 1 1/2 teaspoons salt. Process until the mixture forms a ball. (If the dough is quite sticky, add 2 to 3 tablespoons more flour and pulse until incorporated. If too dry, add a little bit of water to the processor.) Transfer to a bowl, cover with plastic wrap and let rise at room temperature (at least 20 minutes, or as much as 1 1/2 hours).
For the Pizza:
- Preheat oven to 400F. Scoop the chicken into a large bowl along with 3/4 cup of Mexico City sauce and salt to taste, about 3/4 teaspoon. Mix to combine.
- Punch down the dough and turn out onto a lightly floured work surface. Knead several times to expel as much air as possible. Divide into quarters; flour each piece, and your rolling pin. Working with one piece at a time, roll and stretch the dough gently into a 10-inch oval about 1/4-inch thick. Brush or spray the top of the pizza lightly with oil.
- Lay an oval of dough, oiled side down onto a medium pizza pan. Bake for about 4 to 5 minutes, until the bottom starts to brown, spray the top with oil and flip. Spread about 1/4 cup Mexico City sauce over the top. Evenly scatter on a portion of the chicken, onions, cilantro leaves, and shredded cheese over the surface of the pizza. Cook until crisp underneath and the cheese has melted, about 4 minutes. Slide the pizza with spicy tomatillo onto a cutting board and cut into serving pieces. Repeat the sequence with the remaining three pizza crusts. Provecho!