Cornbread Pizza Wheels Food

MOZZARELLA CORNBREAD PIZZA

Mozzarella Cornbread Pizza image

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

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
2 packages (8-1/2 ounces each) cornbread/muffin mix
3 large eggs, lightly beaten
1/4 teaspoon pepper
TOPPINGS:
1 jar (14 ounces) pizza sauce
3/4 cup chopped sweet red or green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
1/3 cup coarsely chopped fresh basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
3 cups shredded part-skim mozzarella cheese

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.

DEEP-DISH MEXICAN CORNBREAD PIZZA

Deep-Dish Mexican Cornbread Pizza image

Meat, beans, and cheese on top of skillet-baked cornbread. Easy and filling!

Provided by EbonAskavi

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

2 (8.5 ounce) packages cornbread mix (such as Jiffy®)
1 ½ cups milk
2 large eggs
1 pound ground beef
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
½ cup frozen corn
1 (14 ounce) can refried beans
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Mix cornbread mix, milk, and eggs together in a bowl. Pour into a lightly greased, nonstick oven-proof skillet.
Bake in the preheated oven until center is set, about 15 minutes.
Meanwhile, cook and stir ground beef in a skillet until hot and crumbly, 5 to 7 minutes. Add onion, bell pepper, and garlic; saute until onion is translucent. Add 1 can of tomatoes, chili powder, cumin, oregano, and red pepper flakes. Stir in frozen corn.
Mix refried beans and remaining can of tomatoes in a separate bowl. Spread over the baked cornbread. Top with the beef mixture and cover with Cheddar cheese.
Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 750.3 calories, Carbohydrate 82.8 g, Cholesterol 139.9 mg, Fat 32.6 g, Fiber 12.3 g, Protein 32.8 g, SaturatedFat 12.8 g, Sodium 1702.7 mg, Sugar 6.4 g

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