Santa Fe Cornmeal Pizza

SUBMITTED BY: Mirien Church

"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"

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

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 or vegetable oil
1 (8 ounce) can tomato sauce
8 fresh mushrooms, sliced
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup sliced ripe olives

DIRECTIONS

In a small bowl, combine the cornmeal and 2/3 cup water. In a 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 degrees F for 15 minutes or until lightly browned. Cool slightly.
Meanwhile, in a 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 degrees F for 15-20 minutes or until cheese is melted.