3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
1 cup diced sweet red pepper
3/4 cup drained and chopped canned artichoke hearts
How to Make It
Combine cornmeal, flour, and salt in a medium bowl; stir well. Combine water and olive oil; stir with a wire whisk until blended. Add oil mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
Press mixture into bottom and 1/2 inch up sides of a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 425° for 5 minutes. Let cool completely on a wire rack.
Position knife blade in food processor bowl; add basil and next 4 ingredients. Process 1 minute or until smooth, scraping sides of processor bowl once. Spread basil mixture over cornmeal crust, leaving a 1/2-inch border on all sides. Sprinkle with mozzarella cheese, chicken, red pepper, and artichoke. Bake, uncovered, at 425° for 30 minutes or until crust is set. Cut into 18 rectangles.