Ann Hodgman streamlined this family-approving recipe, and now Corn Bread Deep-Dish Pizza finds its way to their dinner table almost as often as takeout pizza.
What you'll need
- CRUST:
- 1 (8 1/2-ounce) box Jiffy brand corn-muffin mix
- 1 large egg
- 1/2 cup milk
- 1/2 cup grated Parmesan
- TOPPING:
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 garlic clove, chopped
- 1 (26-ounce) jar of your favorite pasta sauce
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound sausage of your choice, cooked and crumbled or sliced
- 1/2 pound Monterey Jack, shredded
How to make it
Heat the oven to 375 degrees. Grease a 9- by 13-inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk is different from what's called for in the package directions.) Add the Parmesan, then spread the batter evenly across the bottom of the pan.
Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring frequently.
Arrange half of the cooked, room-temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.
