Ingredients: |
Ingredients: 1 cup plain yellow cornmeal
6 tbsp grated parmesan cheese
1 mdium onion, thinly sliced
1 small green pepper, sliced into 1/4" strips
3/4 tsp dried basil
3/4 tsp oregano
2/3 cup cooked, drained red or black beans
8 oz tomato sauce
1 1/3 cups cold water
2 tbsp olive oil
1-2 cloves garlic, minced
4 mushrooms, thinly sliced
1/4 tsp coarse black pepper
1 cup shredded mozzarella cheese
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Directions: |
Directions:Heat oven to 375º.
In a small saucepan mix the cornmeal and the 1 1/3 cups water. Over low heat, whisk with a fork until thick, about 3 mins. Remove from heat and stir in 2 tbsp grated parmesan cheese. When cool enough to handle, wet hands and pat cornmeal mixture onto a 12 inch greased pizza pan. Bake the crust for 15 mins. or until lightly golden. Remove from oven and sprinkle with half of remaining parmesan cheese and 1/2 cup mozzarella cheese. In a skillet over medium low heat, heat the olive oil, add the onion, garlic, green pepper, and cook uncovered for 3 mins. Add the mushrooms, basil, oregano and black pepper. Reduce heat to low and cook covered for 5 mins. Stir in beans and remove from heat. Spoon the bean mixture evenly over the crust, pour the tomato sauce over the veggies and scatter the reamining cheeses on top of sauce. Return to oven and bake for 15 mins. or until cheese has melted and tomato sauce is warmed. Cut pizza wedges and serve. |
This recipe for Santa Fe Pizza is from