Rock Springs Sweet Onion Pizza

This unique Rock Springs Sweet Onion Pizza offers a delicious twist on traditional pizza night with a sturdy, golden cornmeal crust. The base is topped with a savory mixture of thinly sliced sweet onions, green peppers, and garlic, softened with aromatic basil and oregano. Dark red kidney beans add a hearty texture and protein, while the combination of pizza sauce, vegan mozzarella, and Parmesan-style cheese creates a rich, satisfying flavor profile. Perfect for weeknight dinners or casual gatherings, this dish balances crisp textures with soft, savory toppings. It's a comforting, home-style meal that brings together simple ingredients for a result that is both rustic and refined. Ideal for those seeking a flavorful, plant-based option that doesn't compromise on satisfaction.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 220

Dietary: Vegan

Description

This unique Rock Springs Sweet Onion Pizza offers a delicious twist on traditional pizza night with a sturdy, golden cornmeal crust. The base is topped with a savory mixture of thinly sliced sweet onions, green peppers, and garlic, softened with aromatic basil and oregano. Dark red kidney beans add a hearty texture and protein, while the combination of pizza sauce, vegan mozzarella, and Parmesan-style cheese creates a rich, satisfying flavor profile. Perfect for weeknight dinners or casual gatherings, this dish balances crisp textures with soft, savory toppings. It's a comforting, home-style meal that brings together simple ingredients for a result that is both rustic and refined. Ideal for those seeking a flavorful, plant-based option that doesn't compromise on satisfaction.

Directions

1
Preheat oven to 375°F (190°C).
2
In a small bowl, mix the cornmeal with 2/3 cup of the cold water.
3
In a small saucepan, bring the remaining 2/3 cup of cold water to a boil.
4
Gradually add the cornmeal mixture to the boiling water.
5
Lower heat and whisk constantly with a fork until the mixture thickens.
6
Remove from heat and stir in 2 tablespoons of the grated Parmesan cheese.
7
Let the mixture cool just enough to handle.
8
Wet your hands and pat the cornmeal mixture evenly into a 12-inch pizza pan or lightly greased baking sheet.
9
Bake the cornmeal crust uncovered for 15 minutes, or until just golden.
10
Meanwhile, in a skillet over medium-low heat, heat the olive oil.
11
Add the sliced onions, minced garlic, and green peppers.
12
Cook uncovered for three minutes.
13
Add the basil, oregano, and black pepper.
14
Stir, reduce heat to low, and cook covered for five minutes.
15
Stir in the kidney beans and set aside.
16
Remove the crust from the oven.
17
Sprinkle with half of the mozzarella cheese and half of the remaining Parmesan cheese.
18
Spoon the bean and vegetable mixture on top.
19
Pour the pizza sauce evenly over the toppings.
20
Scatter the remaining mozzarella and Parmesan cheese on top.
21
Bake uncovered for 10-15 minutes, or until the cheese is melted and bubbly.
22
Cut into wedges and serve warm.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Sodium 350mg15%
Total Carbohydrate 25g9%
Dietary Fiber 3g12%
Sugars 4g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/rock-springs-sweet-onion-pizza/