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A Pretty Corny Pizza

adapted from Laurel's Kitchen

*This recipe incorporates almost 2 lbs of summer squash into the crust, yet it is undetectable. A great way to get your children to eat this vegetable! And so tasty that anyone will enjoy it, although it is quite different from regular pizza, I prefer to call it a polenta pie.

CRUST

1 3/4 pounds summer squash

1 T. honey

2 eggs, beaten

2 T. oil

2 1/4 c. cornmeal

1 tsp. salt

2 tsp. baking powder

TOPPING

1 large onion, chopped

2 T. olive oil

1 tsp. chili powder

2 tsp. oregano

1 tsp. ground cumin

1/2 tsp. ground coriander

3 large ripe tomatoes, chopped

1 tsp. dried basil, or 1 T. fresh, chopped

1 1/2 c. grated jack cheese

 

Cut squash in large chunks and steam until tener. Puree, you should have 2 cups. Mix honey, eggs, and oil with the puree. Combine the cornmeal, salt, and baking powder. Mix the dry ingredients and wet, stirring until smooth. Turn into a greased 12" by 18" baking pan or a large pizza pan (mixture should be about 3/4" deep) and bake 12 to 15 minutes, just until corn bread begins to pull in from the sides of the pan.

While corn bread is baking, saute onion in olive oil along with the chili powder, oregano, cumin, and coriander. Spread onion mixture across top of corn bread, then scattter tomato atop that. Sprinkle with basil, then cheese. Return to oven for 10 minutes.

Serves 6 generously.