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Southwestern Cornbread Pizza




Source of Recipe


the web


List of Ingredients




Crust
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 large egg whites, lightly beaten
1 cup nonfat milk
3 tablespoons canola oil

Topping:
1 medium onion, chopped (1 1/2 cups), divided use
2 cloves garlic, pressed or minced
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano, crushed
1 15-ounce can black beans
1/2 cup fresh or frozen corn kernels
1/2 cup seeded and diced bell pepper
1/2 cup diced tomato
6 black olives, chopped (optional)
4 ounces reduced-fat sharp cheddar cheese, grated (1 cup)

Recipe



1. To make the crust, combine all of the dry ingredients in a large
mixing bowl and mix well. In another, smaller bowl, combine the liquid
ingredients and mix well. Pour the liquid ingredients into the dry and
mix just until well-moistened. Do not overmix.

2. Pour the batter into a 13-inch pizza pan that has been sprayed with
nonstick vegetable spray. Tilt the pan to spread the batter evenly over
the surface.

3. Preheat the oven to 400 degrees. To make the sauce, place 1 cup of
the chopped onion in a heavy pan. Set the remaining onion aside. Add the
garlic and jalapeno, and cook, covered, over low heat and stirring
occasionally until the onion is soft, about 10 to 15 minutes. Stir in
the black pepper and oregano, and continue to cook, covered, for 3 more
minutes.

4. Drain the beans, reserving the liquid from the can. Place the beans
in a blender, and add the onion mixture and puree, adding about 1/3 of
the bean liquid, or enough to make a smooth sauce. Spread the bean sauce
carefully over the top of the cornbread batter in the pizza pan.

5. Sprinkle the remaining onion, the corn kernels, bell pepper, tomato
and olives over the top of the sauce. Sprinkle the grated cheese over
the top and bake in the preheated oven until the cheese is bubbly and
starting to brown, about 20 minutes. To serve, cut into wedges.

Makes 8 servings.