Mozzarella Cornbread Pizza
My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham.
My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham.
- 1/4 teaspoon pepper
- toppings:
- 4 green onions chopped
- 3 large eggs lightly beaten
- 1 teaspoon salt divided
- 3 cups shredded zucchini
- 1 jar (14 ounces) pizza sauce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 cups shredded part-skim mozzarella cheese
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 3/4 cup chopped sweet red or green pepper
- 1/3 cup coarsely chopped fresh basil
- Carbohydrate 3.16526753578729 g
- Cholesterol 126.9 mg
- Fat 3.12736803364888 g
- Fiber 1.14852562884913 g
- Protein 4.93841112861693 g
- Saturated Fat 0.954403416656744 g
- Serving Size 1 1 servings. (117g)
- Sodium 59.1695870901802 mg
- Sugar 2.01674190693816 g
- Trans Fat 0.54173387420616 g
- Calories 57 calories
Step-by-step
- Preheat oven to 450 degrees.
- 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 degrees.
- 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.
Mozzarella Cornbread Pizza: A Family Favorite
As a busy mom, I'm always on the lookout for quick and easy meals that the whole family will enjoy. Pizza night is a staple in our house, but let's be honest, takeout pizza can be expensive and often leaves us feeling sluggish. That's why I developed this Mozzarella Cornbread Pizza recipe – a healthier, homemade alternative that’s just as delicious, if not more so!
The beauty of this recipe lies in its versatility. The cornbread crust provides a delightful, slightly sweet base, perfectly complementing the savory pizza toppings. I love using zucchini in the crust; it adds a subtle moisture and a touch of healthy goodness without overpowering the cornbread flavor. Feel free to experiment with other vegetables too – finely chopped bell peppers, onions, or even carrots would work wonderfully. The topping possibilities are endless! My kids are particularly fond of pepperoni and leftover ham, but you can use whatever you have on hand – mushrooms, olives, spinach, the list goes on and on.
What sets this recipe apart is its simplicity. It requires minimal prep time and utilizes readily available ingredients. The cornbread mix is a time-saver, and the baking process is straightforward, even for novice cooks. The result is a crispy, flavorful pizza that everyone will adore. It’s the perfect solution for those busy weeknights when you crave a delicious, home-cooked meal without the fuss.
Beyond the Recipe: A Mom's Perspective
This recipe is more than just a pizza; it's a symbol of family time and togetherness. The act of making pizza together, from mixing the dough to adding the toppings, is a bonding experience that my sons and I cherish. It’s a chance to connect, laugh, and create memories while enjoying the process of making something delicious. The kitchen transforms into a hub of activity and shared joy, the aroma of baking cornbread filling the air, promising a delicious reward at the end of our culinary adventure.
I often find myself reflecting on the simple pleasures in life, and moments like these are at the top of my list. This recipe is a testament to the power of simple ingredients and even simpler processes transforming into something extraordinary. It's a reminder that family, food, and fun are what truly matter in life, and this pizza brings all three together perfectly.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the cornbread crust for a touch of heat.
- Cheese please: Experiment with different types of cheese – provolone, cheddar, or even a blend of cheeses would work well.
- Vegetarian delight: Skip the meat and load up on your favorite vegetables for a hearty vegetarian pizza.
- Leftover magic: This recipe is a great way to use up leftover vegetables or cooked meats.
- Make it ahead: The cornbread crust can be made ahead of time and stored in the refrigerator for up to 2 days.
This Mozzarella Cornbread Pizza is more than just a meal; it's an experience. It's a recipe that embodies the heart of home cooking – simple, delicious, and filled with love. Try it out, and let me know what you think! I bet it'll quickly become a family favorite in your house too.
Enjoy!
