Rock Springs Sweet Onion Pizza

Recipe Ingredients

1991		Blue ribbon winner
1 cup	62g / 2.2oz	Yellow cornmeal
1 1/3 cups	315ml	Cold water - divided into two
		- 2/3 cups of water
1/4 cup	59ml	Plus 2 tablespoons grated
		- parmesan cheese
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Size sweet onions - thinly (medium)
		- sliced
2		Garlic - minced
1		Green pepper - sliced 1/4 (small)
		- inch wide
1 tablespoon	15ml	Dried basil and oregano
1/4 teaspoon	1.3ml	Black pepper
2/3 cup	157ml	Cooked and drained dark red
		- kidney beans
2 cups	292g / 10oz	Shredded mozzarella cheese- (8 ounces)
1 cup	237ml	Pizza sauce

Recipe Instructions

From Cathy Dorsey, New River AZ Method: 1. Heat oven to 375F

2. In small bowl mix cornmeal with 2/3 cup cold water. in a small saucepan bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal mixture to the boiling water. Lower heat and whisk constantly with a fork until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese.

3. When cool enough to handle, wet hands and pat cornmeal mixture evenly into a 12 inch pizza pan or lightly greased baking sheet.

4. Bake cornmeal crust, uncovered for 15 minutes or until it is just golden.

5. Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion, garlic and green peppers. Cook uncovered for three minutes. Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook, covered, for five minutes. Stir in the beans and set aside.

6. Remove the crust from the oven, sprinkle with half of the mozzarella cheese and half of the remaining Parmesan cheese. Spoon the bean mixture on top. Pour the pizza sauce evenly over it and scatter the remaining cheese on top.

7. Bake uncovered for 10-15 minutes or until cheese is melted.

8. Cut into wedges and serve.

Source:
Rock Springs Sweet Onion Festival Cook Book 1992

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