Santa Fe Cornmeal Pizza Recipes

SANTA FE CORNMEAL PIZZA

Steps:

• In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly., Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. , Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted.

SANTA FE CHICKEN PIZZA

Steps:

• TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
• TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
• TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
• TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
• TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).

CORNMEAL PIZZA CRUST

Steps:

• In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
• Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
• Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
• Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
• Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.

SANTA FE CORNMEAL PIZZA

Steps:

• In a small bowl, combine the cornmeal and 2/3 cup water. In a saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375 degrees F for 15 minutes or until lightly browned. Cool slightly.
• Meanwhile, in a skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375 degrees F for 15-20 minutes or until cheese is melted.

SANTA FE PIZZA

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.

SANTA FE CORNMEAL PIZZA

Steps:

• In a small bowl, combine the cornmeal and 2/3 cup water. In a saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375 degrees F for 15 minutes or until lightly browned. Cool slightly.
• Meanwhile, in a skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375 degrees F for 15-20 minutes or until cheese is melted.

SANTA FE PIZZA

Steps:

• 1. Spray pizza pan with non-stick cooking spray. Dust pan with cornmeal.2. Cook Worthington® FriPats® in non-stick skillet over low heat, chopping into pieces as they cook. Stir cumin into chopped patties.3. Spread taco sauce over pizza crust. Top with patties pieces and remaining ingredients.4. Bake at 400°F for 15 minutes or until cheese is bubbly and begins to brown.

SANTA FE PIZZA

Steps:

• Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
• In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet.
• In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese.
• Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.

SANTA FE CORNMEAL PIZZA

Steps:

• In a small bowl, combine the cornmeal and 2/3 cup water. In a saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375 degrees F for 15 minutes or until lightly browned. Cool slightly.
• Meanwhile, in a skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375 degrees F for 15-20 minutes or until cheese is melted.

SANTA FE CORNMEAL PIZZA

Steps:

• In a small bowl, combine the cornmeal and 2/3 cup water. In a saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375 degrees F for 15 minutes or until lightly browned. Cool slightly.
• Meanwhile, in a skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375 degrees F for 15-20 minutes or until cheese is melted.

SOUTHWESTERN PIZZA

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses. , Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside., In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses. , Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted.

SANTA FE FOLDOVER (COOKING FOR 2)

Steps:

• Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
• Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.