SANTA FE PIZZA
Categories Cheese Chicken Bake Kid-Friendly Quick & Easy Back to School Cheddar Corn Jalapeño Cilantro Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
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.
CORNMEAL PIZZA CRUST
I've made this quite a few times, it's a really great pizza crust! We are garlic lovers so I added in 1 tablespoon minced fresh garlic and 1 couple teaspoons dried basil.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h30m
Yield 2 (16-inch) pizza doughs
Number Of Ingredients 9
Steps:
- Fit the kneaded blade on a heavy-duty mixer.
- Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
- In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
- When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
- After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
- Remove the dough from the mixing bowl and shape in a ball.
- Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
- Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
- Roll out the dough into two 16-inch circles.
- Place into lightly greased pizza pans.
- Top as desired.
- Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).
Nutrition Facts : Calories 1673.8, Fat 32.8, SaturatedFat 4.4, Sodium 2360.8, Carbohydrate 302.4, Fiber 14.2, Sugar 15.9, Protein 39.5
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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