Cornmeal Pizza with Pink Beans – Yes, Beans!
At Early Morning Harvest, we are always looking for new and interesting recipes to share with our friends. When we come across meals that use our products, we get absolutely giddy about sharing the recipe with all of you! Our friends at GEI Corn Seed in Luther, IA found this recipe in Reader’s Digest Great Recipes for Good Health and used our yellow cornmeal made from their own high carotene corn hybrid. We can supply many of the organic ingredients — be sure to call our shop to see what we have in stock!
While you may be skeptical of beans on a pizza (we certainly were!), we can tell you plainly this recipe is DELICIOUS. But don’t take our word for it: Try it out for yourself.
1 cup yellow cornmeal
1⅓ cups cold water
¼ cup plus 2 tablespoons grated parmesan cheese
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 clove of garlic, minced
1 small green pepper sliced into strips 1/4 inch wide
4 medium mushrooms, thinly sliced
¾ teaspoon dried basil
¾ teaspoon oregano
⅛ teaspoon black pepper
⅔ cup drained pink, pinto or red beans
1 cup shredded mozzarella cheese (about 4 ounces)
1 8oz can tomato sauce
Preheat oven to 375℉. In a small bowl, mix the cornmeal with ⅔ cup of cold water. In a small saucepan, bring the other ⅔ cup of water to a boil. Gradually add the cornmeal mixture to the boiling water, whisking constantly with a fork until it is thick. Remove from the heat and stir in 2 tablespoons of the Parmesan cheese. With wet hands, pat the cornmeal mixture evenly onto a lightly greased 12″ pizza pan or baking sheet.
Bake the cornmeal crust, uncovered, for 15 minutes or until it is just golden.
Meanwhile, in a skillet, heat the olive oil over moderate heat for 1 minute; add the onion, garlic, and green pepper and cook uncovered for 3 minutes. Add the mushrooms, basil, oregano and black pepper and cook covered for 5 minutes. Stir in the beans and set aside.
After removing the crust from the oven, reduce the temperature to 350℉. Sprinkle half the mozzarella cheese and half the remaining Parmesan cheese over the crust. Spoon the bean mixture on top, pour the tomato sauce evenly over it, and scatter the rest of the cheeses on top.
Bake, uncovered, for 10 to 15 minutes or until the cheese has melted. Cut into wedges. Serves 4.