Wednesday, August 25, 2010

Red Pepper Pizza (on Cornbread)

So first, a cute story relating to this dinner that should encourage everyone to try it. 

My beloved Omni husband took a taste of the cornbread before have a taste of the pizza as a whole, and promptly informs me that he doesn't "think it's going to work, the cornbread is just so sweet.." Well I am certain that it will work it just plan has to.
So we dish up and sit down and the next words out of his mouth are not fit for repeating on a blog *smirk* but they were very pleasing for me, as the chef to hear. In short  (an edited version) he liked it so very much that I was told I need to make it once per week at least until tomato season is over.

Without any further ado

Ingredients:I strongly advise to use in season local to enhance the flavor                                                                        3-4  Bell Peppers
3 Cloves Garlic 
1/4 onion
1 Small Zucchini Sliced into rounds
1 Tomato sliced 
Italian seasonings
Black pepper
Cheese (mozzarella and or Cheddar, or vegan replacements)
Corn bread (your recipe or a pre-made mix) with a dash of honey and sprinkle of cheddar cheese baked in

Prepare the sauce first to allow for more straining time (unless your cornbread recipe needs time to rise)
In a food processor (or blender) put in 1 1/2-2 red bell peppers, onion and garlic. Puree until smooth. transfer to a strainer and allow to drain for 30 minutes or so (do not skip this step). Discard liquid.

Line a baking dish with parchment paper.
Prepare Cornbread as the recipe or mix calls. Add in a dollop of honey and a sprinkle of Cheddar style cheese (to hold the cornbread together and make it a little more dense). 
Pour cornbread mix into lined dish and bake.
Once finished baking allow to cool and pull the parchment paper out of the baking dish.

Top with "sauce" a sprinkle of cheese, tomatoes, slice bell pepper and sliced zucchini. Sprinkle on Italian seasoning, black pepper and additional garlic powder* (*optional) and a little more cheese

Bake at 400 for 10-15 minuted or until cheese melts and veggies have a slightly browned/crisped appearance.

*note if using a vegetarian cheese like we did it may not "melt" like dairy cheese

Allow to cool a few minutes and slice and enjoy!

This recipe was "stolen" from the Vegetarian Times magazine. It's excellent as those with Gluten or Dairy allergies can still enjoy. Feel free to use the "toppings" on any style pizza crust but I think the sweetness of the cornbread contrasts beautifully with the peppers.

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