If you know me, you know I love Tex-Mex and I love cornbread. So as I was pondering all the different grilled flatbread pizza recipes that seem to be circulating everywhere right now, I had a moment of creative insight: cornbread pizza crust!
The cornbread is sweet, the toppings are spicy. If you don’t mind me saying so, could this recipe be any smarter?
It’s easier and quicker to make than it looks, too. Just 5 minutes pre-baking time and a few minutes of broiling is all it takes to bake.
Step 1. To make the pizza crust, follow my flourless cornbread recipe. Once you’ve made that dough, press into a circular pizza crust on a lightly greased cookie sheet. Bake for about 5 minutes.
Step 2. Remove crust from oven. Set oven to broil. Meanwhile, spread on a generous layer of sauce. I used my Uncle Ray’s homegrown & homemade jalapeno salsa, but if you’re not crazy about salsa, you could also try a barbeque style spread like this Smoky Corn and Black Bean pizza recipe from Everyday Health. I added a secret layer of fresh spinach, too, and then layered with all the fixings: black beans, corn kernels, tomato slices, chopped onion, crushed cilantro seasoning, and 1/4 cup cheese of course.
Step 3. Let broil for 3-5 minutes, or until the cheese is bubbly. Remove from oven and slice into four wedges. Ojala que tienes hambre!