Mozzarella Cornbread Pizza Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside.
• In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into 1 1/2-inch squares and serve.
• Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
• Bake in the preheated oven until just set, 6 to 8 minutes.
• While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
• Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
• Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

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.

Steps:

• Place the shucked corn on broiler pan and broil 10 minutes, turning as one side gets browned.
• Cool and cut kernels from corn to measure 1 cup and set aside.
• Place the oil and red pepper in a microwave safe bowl and microwave on high for 30 seconds.
• Sir in garlic and set aside.
• Dissolve the yeast in 1/4 cup warm water in large bowl and let stand for 20 minutes.
• Add the 2 cups flour, 1/2 cup warm water, milk, applesauce and 3/4 teaspoon salt to yeast mixture and mix well.
• Turn dough out on floured surface.
• Knead until smooth and elastic.
• Add enough remaining flour to prevent dough from sticking to hands.
• Place dough in large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place free of drafts, 40 minutes or until doubled in size.
• Punch dough down, cover and let rest for 5 minutes.
• Preheat oven to 500 degrees.
• Divide dough in half and roll each half into a 9 inch circle on a floured surface.
• Place each portion on a pizza pan or baking sheet coated with cooking spray and 1 tablespoon cornmeal or place on pizza stone.
• Crimp edges of dough with fingers to form a rim.
• Brush one dough portion with half of oil mixture, sprinkle with 1/2 cup of cheese, corn, and onion.
• Sprinkle with 1 teaspoon salt.
• Bake at 500 degrees for 8 minutes or until golden.
• Sprinkle with 1 tablespoon chives and 3/4 teaspoon lime rind.
• Repeat with remaining ingredients.
• A serving is half of one pizza!
• Dive in, it is so good.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cornbread mix, milk, and eggs together in a bowl. Pour into a lightly greased, nonstick oven-proof skillet.
• Bake in the preheated oven until center is set, about 15 minutes.
• Meanwhile, cook and stir ground beef in a skillet until hot and crumbly, 5 to 7 minutes. Add onion, bell pepper, and garlic; saute until onion is translucent. Add 1 can of tomatoes, chili powder, cumin, oregano, and red pepper flakes. Stir in frozen corn.
• Mix refried beans and remaining can of tomatoes in a separate bowl. Spread over the baked cornbread. Top with the beef mixture and cover with Cheddar cheese.
• Return to the oven until cheese is melted, about 5 minutes.

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.