Santa Fe Cornmeal Pizza Recipe

Ingredients

• 1 cup cornmeal
• 1-1/3 cups water, divided
• 6 tablespoons grated Parmesan cheese, divided
• 1 medium onion, chopped
• 1 small green pepper, julienned
• 1 garlic clove, minced
• 2 tablespoons Crisco® Pure Olive Oil
• 1 can (8 ounces) tomato sauce
• 8 fresh mushrooms, sliced
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup sliced ripe olives

Directions

• In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly.
• Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans.
• Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted. Yield: 4-6 servings.

Santa Fe Cornmeal Pizza published in Taste of Home February/March 2003, p41