Rock Springs Sweet Onion Pizza
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Rock Springs Sweet Onion Pizza
  Sweet    Onion    Pizza  
Last updated 6/12/2012 1:20:46 AM. Recipe ID 52669. Report a problem with this recipe.
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      Title: Rock springs sweet onion pizza
 Categories: Pizza
      Yield: 6 Servings
 
   1991    Blue Ribbon Winner
      1 c  Yellow cornmeal
  1 1/3 c  Cold water, divided into two
           -2/3 cups of water
    1/4 c  Plus 2 tablespoons grated
           -Parmesan cheese
      2 tb Olive oil
      3 md Size sweet onions, thinly
           -sliced
      2    Cloves garlic, minced
      1 sm Green pepper, sliced 1/4
           -inch wide
      1 tb Each dried basil and oregano
    1/4 ts Black pepper
    2/3 c  Cooked and drained dark red
           -kidney beans
      2 c  Shredded mozzarella cheese
           -(8 ounces)
      1 c  Pizza sauce
 
  From Cathy Dorsey, New River AZ
  
  Method:
  
  1. Heat oven to 375
  
  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.
  




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Recipe ID 52669 (Apr 03, 2005)

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