Chunky Vegetable Pizza with Cornmeal Crust
Cornmeal Crust -- (recipe follows)
2 tablespoons olive or vegetable oil
1 clove garlic -- finely chopped
1 teaspoon dried basil leaves
1 (16 ounce) package frozen broccoli, red bell peppers, onions,
and mushrooms -- thawed
2 cups shredded Mozzarella cheese (8 ounces)
2 1/3 cups water
1 cup yellow cornmeal
1 tablespoon margarine or butter
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425º. Prepare Cornmeal Crust. Mix oil, garlic and basil.
Sprinkle vegetables over partially baked crust. Sprinkle with cheese.
Drizzle with oil mixture.
Bake 15 to 20 minutes or until cheese is melted and vegetables are hot.
Heat oven to 425º. Grease 12-inch pizza pan with shortening. Heat water to boiling in 2-quart saucepan. Stir in remaining ingredients with wire whisk until mixture is smooth and thickens. Spoon onto pizza pan and spread evenly, mounding edge slightly.
Bake 5 to 7 minutes or until set and light brown.
1 pizza, 6 slices