Cornmeal Pizza With Pink Beans
|Yellow cornmeal||1 Cup (16 tbs)|
|Cold water||1 1⁄3 Cup (21.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Yellow onion||1 Medium, sliced thin|
|Garlic||1 Clove (5 gm), minced|
|Sweet green pepper||1 Small, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide|
|Mushrooms||4 Medium, sliced thin|
|Dried basil||3⁄4 Teaspoon, crumbled|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Cooked drained beans||2⁄3 Cup (10.67 tbs) (Pink, Pinto, Or Red)|
|Coarsely shredded part skim mozzarella cheese||1 Cup (16 tbs)|
|Low sodium tomato sauce||1 Can (10 oz)|
Preheat the oven to 375°F.
In a small bowl, mix the cornmeal with 2/3 cup of the cold water; in a small heavy saucepan, bring the other 2/3 cup water to a boil.
Gradually add the cornmeal mixture to the boiling water, whisking constantly with a fork until it is thick about 5 minutes.
Remove from the heat and stir in 2 tablespoons of the Parmesan cheese.
With wet hands, pat the cornmeal mixture evenly onto a 12 inch pizza pan or a lightly greased baking sheet.
Bake the cornmeal crust, uncovered, for 15 minutes or until it is just golden.
Meanwhile, in a heavy 10 inch 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°F.
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.