Taste of Home
Santa Fe Cornmeal Pizza
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 4-6 servings.
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
Ingredients
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1 cup cornmeal
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1-1/3 cups water, divided
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6 tablespoons grated Parmesan cheese, divided
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1 medium onion, chopped
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1 small green pepper, julienned
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1 garlic clove, minced
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2 tablespoons olive oil
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1 can (8 ounces) tomato sauce
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8 fresh mushrooms, sliced
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3/4 teaspoon dried basil
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3/4 teaspoon dried oregano
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1/4 teaspoon pepper
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1 can (15 ounces) black beans, rinsed and drained
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1-1/2 cups shredded part-skim mozzarella cheese, divided
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1/2 cup sliced ripe olives
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 piece: 325 calories, 14g fat (5g saturated fat), 26mg cholesterol, 606mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 15g protein.
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