Winter Chili Cornbread Pizza
- Level: Intermediate
- Yield: 8 to 10 servings
- Total: 1 hr 35 min
- Active: 45 min
Ingredients
Chili:
1 clove garlic, minced
1 poblano pepper, steamed, seeded and chopped
1 small head cauliflower, cut into small florets
2 cups chopped portobello mushrooms
1 tablespoon chili powder
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Large pinch crushed red pepper flakes
One 15-ounce can black beans
One 10-ounce can fire-roasted diced tomatoes and green chilies
One 10-ounce can fire-roasted diced tomatoes and green chilies
2 tablespoons BBQ sauce
Splash of hot sauce
Vegetable broth or water, as needed
Pizza:
1 tablespoon canola oil
1 cup stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
Toppings:
3/4 cup grated sharp Cheddar
Sliced jalapenos, for serving
Sour cream, for serving
Fresh cilantro, for serving
Directions
- For the chili: Preheat the oven to 500 degrees F.
- Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
- Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
- For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
- Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
- Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.