MOZZARELLA CORNBREAD RECIPES

Name: Mozzarella Cornbread Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 servings.
Cuisine: Europe, Italian
Ingredients: 3 cups shredded zucchini; 1 teaspoon salt, divided; 2 packages (8-1/2 ounces each) cornbread/muffin mix; 3 large eggs, lightly beaten; 1/4 teaspoon pepper; TOPPINGS:; 1 jar (14 ounces) pizza sauce; 3/4 cup chopped sweet red or green pepper; 1 can (2-1/4 ounces) sliced ripe olives, drained; 4 green onions, chopped; 1/3 cup coarsely chopped fresh basil; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 3 cups shredded part-skim mozzarella cheese

MOZZARELLA CORNBREAD PIZZA RECIPE: HOW TO MAKE IT

Mozzarella Cornbread Pizza Recipe: How to Make It image

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. —Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
2 packages (8-1/2 ounces each) cornbread/muffin mix
3 large eggs, lightly beaten
1/4 teaspoon pepper
TOPPINGS:
1 jar (14 ounces) pizza sauce
3/4 cup chopped sweet red or green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
1/3 cup coarsely chopped fresh basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
3 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 450°. 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°., 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.

Nutrition Facts : Calories 366 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 912mg sodium, CarbohydrateContent 42g carbohydrate (14g sugars, FiberContent 5g fiber), ProteinContent 15g protein.

CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA RECIPE ...

Corn Bread with Fresh Tomatoes and Mozzarella Recipe ... image

A classic duo adds an Italian accent to an American favorite.

Provided by EPICURIOUS.COM

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups plus 1 tablespoon unbleached all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup 1/2-inch cubes mozzarella cheese (about 4 ounces)
1 cup chilled buttermilk
2 large eggs
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2/3 cup diced seeded plum tomatoes (about 4 ounces)

Steps:

Position rack in bottom third of oven and preheat to 400°F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.

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MOZZARELLA CORNBREAD PIZZA RECIPE: HOW TO MAKE IT

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. —Mary Leverette, Columbia, South Carolina
From preprod.tasteofhome.com
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 366 calories per serving

Preheat oven to 450°. 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°., 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.

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