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Santa Fe Cornmeal Pizza

 Santa Fe Cornmeal Pizza
You'll love the cornmeal crust of this "knife-and-fork" pizza that has been a hit with our family for years. It's a nice change from traditional pizza and so easy to make. -Mirien Church, Aurora, Colorado
4-6 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 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 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


  • 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

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Santa Fe Cornmeal Pizza (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 325 calories, 14 g fat (5 g saturated fat), 26 mg cholesterol, 606 mg sodium, 36 g carbohydrate, 6 g fiber, 15 g protein.
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