Cornbread Pizza

On the hunt for a family-friendly, veggie-packed meal that won’t be met with eye rolls when you announce what’s for dinner? Cornbread pizza is your answer. This recipe is a perfect option for Meatless Monday—or any night of the week. The buttery, sweet cornbread crust offers a pleasing contrast to the tangy pizza sauce, creamy mozzarella and savory toppings. The addition of fresh, shredded zucchini mixed into the cornbread crust adds delicate flavor and increases the moisture, making the cornbread crust more tender and less crumbly. Not to mention that zucchini is loaded with healthy fiber and vitamins. What’s not to love? It even has “pizza” in the name!

Cornbread Pizza Ingredients

• Shredded zucchini
• Salt
• Cornbread/muffin mix
• Eggs
• Pepper

Toppings:

• Pizza sauce
• Red or green bell pepper
• Sliced ripe olives
• Green onion
• Fresh basil
• Oregano
• Mozzarella cheese

Directions

Step 1: Prep the zucchini

Preheat the oven to 450°F. Grate the zucchini and place it in a colander over a bowl. Sprinkle it with 3/4 teaspoon of the salt and toss, then let it stand for 15 minutes.

Step 2: Dry the zucchini

Press down on the zucchini firmly to extract as much moisture as possible. Blot it dry with a paper towel, then transfer it to a large bowl.

Step 3: Make the crust

In the same bowl, add the cornbread mix, eggs, pepper and the remaining salt, then stir until everything is blended. Spread the mixture evenly into a greased 15x10x1-inch baking pan. Bake it until it’s lightly browned, 8 to 10 minutes. Remove the pan from the oven, and reduce the oven temperature to 350°.

Editor’s Tip: Moisture in the zucchini will take the place of the water or milk called for in the cornbread recipe. However, if the mixture is too dry, additional liquid may be needed. Add very small amounts at a time, while continuing to mix, until the crust is soft enough to be spread.

Step 4: Finish the pizza

Spread the pizza sauce over the crust, then top it with the sliced bell peppers, olives and green onions. Sprinkle it with cheese, basil and oregano, and return it to the oven. Bake the cornbread pizza until the cheese is melted, 12 to 15 minutes. Remove the pizza from the oven and allow it to rest for a minute before slicing. Serve it with grated Parmesan cheese and crushed red pepper flakes.

How to Store Cornbread Crust Pizza

Cover any leftover pizza with storage wrap or place it in an airtight container, then store it in the refrigerator for up to four days. You can also freeze cornbread pizza for up to eight months. When you’re ready to eat it, reheat it in a 350° oven for 5 to 10 minutes or until it’s heated through.

Cornbread Pizza Tips

Do I need to add zucchini to the cornbread pizza crust?

As written, this recipe uses the moisture content of the zucchini as a replacement for liquid in the cornbread pizza crust. To omit the zucchini, simply follow the recipe on the cornbread mix. Additionally, there are many homemade cornbread recipes that can bring unique flavors to your pizza, like this Tuscan cornbread.

What other toppings work with mozzarella cornbread pizza?

Really, the sky’s the limit when it comes to toppings for cornbread crust pizza. Use all your traditional favorites, like pepperoni, sausage and mushrooms. Or play off the sweet, corn-forward profile of the crust and top it with Southwestern flavors, like in this Mexican cornbread pizza.

Can I make this cornbread pizza in a skillet?

Absolutely. Use a cast-iron skillet or heavy-bottomed pan and follow the directions for making skillet cornbread. When the cornbread crust is cooked, follow the recipe as written for topping and finishing the pizza in the oven.