MOZZARELLA CORNBREAD PIZZA
My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 912mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein.
SAUSAGE AND CHARD WHITE CORNBREAD PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
- Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
- In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
- Preheat the broiler.
- Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!
BARBECUE CORNBREAD PIZZA
Cornbread acts as the dough in this delicious pizza rendition. Top with lettuce, sour cream, diced tomatoes, etc.
Provided by Eric
Categories Main Dish Recipes Pizza Recipes Chicken
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
- Bake in the preheated oven until just set, 6 to 8 minutes.
- While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
- Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
- Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 25.6 g, Cholesterol 64.3 mg, Fat 8.2 g, Fiber 2 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 636.3 mg, Sugar 2.9 g
CORNMEAL PIZZA CRUST
The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Pureed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4 seven-inch pizzas
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
- Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
- Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
- Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
- Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.
TACO CORNBREAD PIZZA
Just four ingredients. Just 30 minutes. Yup. Our Taco Cornbread Pizza really is just that simple to make. Enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
- Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.
- Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese.
- Bake 4 to 5 min. or until cheese is melted.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 20 g
MEXICAN CORNBREAD PIZZA
The combination of sweet cornbread and spicy taco flavors really livens up this meal. Using ground turkey instead of beef cuts the fat and makes a delicious dinner guilt-free. -Christy West, Greenfield, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.
Nutrition Facts : Calories 354 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 793mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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