Ingredients
1 cup cornmeal1-1/3 cups water, divided6 tablespoons grated Parmesan cheese, divided1 medium onion, chopped1 small green pepper, julienned1 garlic clove, minced2 tablespoons olive oil1 can (8 ounces) tomato sauce8 fresh mushrooms, sliced3/4 teaspoon dried basil3/4 teaspoon dried oregano1/4 teaspoon pepper1 can (15 ounces) black beans, rinsed and drained1-1/2 cups shredded part-skim mozzarella cheese, divided1/2 cup sliced ripe olives
Preparation
In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly.
Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans.
Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted.
