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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I dreamed up this pizza for a New Year's Eve party at church. My craving for corn bread and black bean and corn salsa was the inspiration.Caroline Grooms, Dickinson, North Dakota Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1 teaspoon cayenne pepper |
1 teaspoon chili powder |
1/2 teaspoon salt |
1 cup milk |
1/4 cup vegetable oil |
1 egg |
3/4 cup shredded cheddar cheese |
3/4 cup shredded monterey jack cheese |
topping: |
1-1/2 pounds ground beef |
2/3 cup water |
2 envelopes taco seasoning, divided |
2 cups (16 ounces) sour cream |
1-3/4 cups (10 ounces each) shredded cheddar cheese |
1-3/4 cups shredded monterey jack cheese |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 cup salsa |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses.
2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean.
3. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside.
4. In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses.
5. Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted. Yield: 12-15 servings.
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