Caribbean Smoked Chicken Pan Pizza

2 T. vegetable oil

1 C. cornmeal

1 t. ground cumin

1 C. buttermilk

2 C. diced smoked chicken

1 C. picante sauce or salsa

2 T. Worcestershire Sauce

1 T. lime juice

1/2 t. dried thyme

1/4 t. ground allspice

1 C. Monterey Jack cheese, shredded

1/4 C. diced green onions

1/4 C. diced red peppers

1 jalapeno pepper, minced

Preheat oven to 400° F. Brush oil over surface of a 10-1/2" black cast iron skillet or similar sized overproof skillet. Place into preheated oven until hot, about 5 minutes.

While pan is heating, blend corn meal, cumin, and buttermilk together.

Carefully remove hot skillet from oven and spoon corn meal mixture into it, spreading evenly. Return to oven; bake just until firm and set, but prior to turning brown, about 10 to 15 minutes. Mix together smoked chicken, picante sauce, Worcestershire sauce, lime juice, thyme and allspice, blending well.

Remove skillet from oven; spread chicken mixture over, spreading to cover entire surface. Sprinkle with cheese, green onions, red peppers and jalapeño pepper; bake until bubbly, approximately 10 to 12 minutes. Remove from oven; cut into wedges and serve hot from skillet.

Yield: 4 servings