Polenta Provençal Pizza

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Oxmoor House


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1 1/3 cups stone ground cornmeal

1 cup all-purpose flour

1/4 teaspoon salt

3/4 cup warm water

2 tablespoons olive oil

Vegetable cooking spray

1 1/2 cups firmly packed fresh basil leaves

1/2 cup freshly grated Parmesan cheese

1/2 cup light ricotta cheese

2 tablespoons canned no-salt-added chicken broth, undiluted

2 cloves garlic, cut in half

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

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