Give pizza a Southwestern twist with cornbread crust and veggie chili
"Replace traditional pizza crust with crispy cornbread and top it with vegetable chili and cheese...."
INGREDIENTS
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2 cups prepared roasted veggies
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One 15-ounce can black beans, drained
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One 10-ounce can fire-roasted diced tomatoes and green chiles
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1 clove garlic, finely minced
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2 cups low-sodium vegetable broth
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1 dash hot sauce
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2 teaspoons smoked paprika
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2 teaspoons chipotle chili powder
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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Kosher salt and freshly ground black pepper
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1 tablespoon olive oil
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1 cup stone-ground yellow cornmeal
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3/4 cup all-purpose flour
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2 teaspoons sugar
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1¼ teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon kosher salt
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2 large eggs, lightly beaten
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3/4 cup buttermilk
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6 tablespoons unsalted butter, melted and cooled
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3/4 cup grated sharp cheddar
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Sliced jalapeños
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Sour cream
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Fresh cilantro
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