Tuesday, September 15, 2009

Downhome Dough

I've always been a fan of fusion cuisine. When I was a little kid, I dreamed of opening up a Mexican-Chinese restaurant that would serve refried bean egg rolls and fried rice-stuffed burritos. That dream is long dead, but I'm still experimenting with mixing the cuisines of various cultures. Take for example, tonight's Veggie Lovers Cornbread Pizza:

This is another recipe for my cookbook. I actually developed it in August of last year. Here's the original post. But the measurements needed testing, and it tastes so good ... so it was high time to make it again.

The crust is made using my own recipe for cornbread, but it's halved to allow room for the toppins'. Of course, I baked it in my trusty cast iron pan. But it didn't finish cooking until well after dark, so excuse the bad flash shot:

Atop the crust is a homemade pizza sauce, some "beefy" flavored TVP crumbles, sauteed kale, squash, red pepper, and onion. The traditional sauce gives this recipe an Italian pizza-y taste, but the cornbread certainly makes it Southern tried and true.

19 comments:

Mihl said...

Fantastic idea! It looks delicious, Bianca.

VeggieGirl said...

I love your term "fuisine cuisine" - too fun :-D

Awesomely scrumptious, colorful pizza there!!

Katie said...

That looks absolutely delicious! I haven't had pizza in a while and I am getting hungry for it now. =P When do you think this cookbook of yours will ready? I would definitely like to purchase one. :)

The Voracious Vegan said...

I want this for dinner NOW! I looove that photo, so much good tasting yumminess all in one place!

jessy said...

kale, peppers, onions, and squash loaded on to a skillet baked corn bread pizza sounds like the most fantastical pizza ever! i cannot wait to test this awesomeness, Bianca - you're brilliant! superw00t!

Tara said...

Looks great! What a neat idea!

The Ordinary Vegetarian said...

That is some amazing looking pizza, which is not a comment to take lightly seeing that I am a Chicagoan!!

Knit-Picky Veganista said...

Dough for savory dishes, GOOD dough for vegan savory dishes is a must, and this pizza looks absolutely wonderful...the golden hue is perfect and the pie itself is gorgeous. As much as I enjoy using an cast iron pan, I've never made a pizza in one - thanks for the idear - A plate, knife, & fork, please!

A said...

Anything with cornbread is a friend of mine!! :D
-A

miss v said...

ooo... expanding the southern boundaries. i like it!

Cyn said...

Whoa! That looks freaky delicious. I love any kind of pizza.

Sheridanna said...

Looks amazing!!! I want some!

aTxVegn said...

Cornbread and greens makes this a real southern style pizza. Your cookbook is going to be awesome!

Mike K said...

Great idea to bake pizza in the cast iron pan - I'll have to try that, and cornbread sounds like a great pizza dough.

Sophia.Pflieger said...

That looks crunchy and full of veggie goodness. I love fusion cuisine!
What a good combo.
Sophia,
http://whatyourmommadidntknow.blogspot.com/

Sal said...

cornbread pizza - that sounds awesome!! and looks it too.

Erin said...

Bianca - The recipe software I got is called Living Cookbook 2008. I bought it on the recommendation of the chef program I'm about to start, and it was thirty-something dollars on Amazon.com. It's more for storing and sorting recipes then tracking your daily eats, but you might be able to integrate the information to use in that way. I really like the program so far, it's really easy to copy recipes from the internet into the program - I just added your whole wheat beer bread last night!

Melisser; the Urban Housewife said...

Oh man, yessss! I love cornbread AND pizza!

Suzi said...

Had this for dinner- it was delicious! My omnivore (part-time veg) husband loved it.

We used grain sausage on top of the greens, etc and added raw onion before it hit the broiler!

Thanks for a wonderful idea!