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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
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 |
Directions:
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.
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.
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. Yield: 4-6 servings.
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