SANTA FE CORNMEAL PIZZA

Santa Fe Cornmeal Pizza image

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

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 15

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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 shredded part-skim mozzarella cheese, divided
1/2 cup sliced ripe olives

Steps:

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., 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. , 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 : Calories 325 calories, Fat 14g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 606mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.