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25 min.
25 min.
4 servings

Grilled Chicken Skillet Pizza with Corn Meal Crust



  • 1 (14 oz.) can chicken broth
  • 1 teaspoon dried Montreal chicken seasoning
  • 1/4 teaspoon salt
  • 1 cup Martha White® Plain Enriched Yellow Corn Meal, plain
  • 3 tablespoons butter
  • 1 large egg, slightly beaten
  • 3 tablespoons shredded Parmesan and Romano cheese


  • 1 tablespoon Crisco® Pure Olive Oil
  • 3 to 4 thin slices red onion, cut in half
  • 1/2 cup diced red bell pepper
  • 1 small zucchini, halved lengthwise and thinly sliced
  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup marinara sauce
  • 1 (6 oz.) package cooked grilled chicken strips, chopped
  • 1/2 cup chopped button mushrooms
  • 1 cup shredded fontina cheese

Preparation Directions

  1. HEAT oven to 375°F. Combine broth, seasoning and salt in a 3-quart saucepan; bring to a boil. Remove from heat; gradually stir in corn meal. Add butter, egg and Parmesan and Romano cheese; stir until well blended. Set aside.
  2. HEAT oil in 12-inch cast iron skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring frequently, until onions are lightly browned, about 3 to 5 minutes. Spoon into a bowl; set aside.
  3. COOL skillet slightly. Wipe skillet clean with paper towel; spray bottom only with no-stick cooking spray. Spoon corn meal mixture into skillet. Press evenly with oiled hands into bottom and 1/4-inch up sides to form crust. Spread marinara over crust; top with vegetable mixture, chicken, mushrooms and fontina cheese.
  4. BAKE 23 to 25 minutes or until golden brown along edge. Loosen edges with knife. Cool 10 minutes. Cut into wedges.

Nutritional Information Per Serving

Serving Size (1/4 ), Calories 430 (Calories from Fat 200), Total Fat 23g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 80mg, Sodium 1110mg, Total Carbohydrate 34g (Dietary Fiber 4g, Sugars 5g), Protein 23g; Percent Daily Value*: Vitamin A 8%, Vitamin C 35%, Calcium 8%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.