Deep Dish Zucchini Cornbread Crust Pizza Rsc Food

MOZZARELLA CORNBREAD PIZZA

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.

MEXICAN DEEP DISH PIZZA- CORNBREAD CRUST

Steps:

• Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.

ZUCCHINI PIZZA DOUGH

Steps:

• You need about 3 1/2 cups zucchini-- about 3 medium size zucchinis should do it. Grate it coarsely with a vegetable shredder/peeler, food chopper, mandolin, etc.
• Place the zucchini in bowl and lightly salt then let sit for 15 minutes and.
• squeeze out all the water that is rendered. Roll in a towel and twist.
• again. This is to remove all the water-- if you don't remove the water, it won't bake right.
• Mix with the rest of ingredients in a bowl.
• Grease a pizza stone or 10" baking dish with cooking spray, then place the dough into it.
• Bake at 350F until the top is dry and lightly browned, about 20-30 minutes.
• To eat right away, add your favorite sauce, cheese, and toppings then bake at 350 for another 15-20 minutes.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

DEEP DISH ZUCCHINI CORNBREAD CRUST PIZZA #RSC

Steps:

• Heat oven to 450 degrees F. Line a 13 x 9-inch baking dish with Reynolds Non-Stick Foil. Brush foil with olive oil. Press excess liquid from zucchini. Place in a large bowl and add eggs, cornmeal mix, corn kernels, salt and pepper. Mix well and spread evenly into pan. Bake for 8 minutes. Remove from oven and reduce heat to 350 degrees F. Cover zucchini cornbread crust with pasta sauce. Evenly sprinkle on olives, onions, bell pepper, oregano and basil. Top with grated cheese. Bake for 15 minutes or until bubbly. Cool slightly and cut into squares.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
• Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
• Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
• Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
• Bake for 15-20 minutes OR until onion is tender and cheese is melted.
• I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
• Doubling this recipe gives about 10 big slices.