Corn Bread Pizza Wheels Recipes

BARBECUE CORNBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
• Bake in the preheated oven until just set, 6 to 8 minutes.
• While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
• Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
• Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

CORN TORTILLA PIZZAS

Steps:

• In a skillet over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. In a bowl, combine tomato paste and water until blended; add salsa. Stir into meat mixture. Stir in the corn, tomatoes, olives and seasonings. , Place tortillas on ungreased baking sheets. Spread each with 1/4 cup meat mixture to within 1/2 in. of edge and sprinkle with 1/4 cup of cheese. , Bake at 375° for 5-7 minutes or until the cheese is melted.

MEXICAN CORNBREAD PIZZA

Steps:

• In a small bowl, combine the cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

MOZZARELLA CORNBREAD PIZZA

Steps:

• Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.

CORNBREAD PIZZA WHEELS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside. , Sprinkle two greased 14-in. pizza pans with cornmeal. Pat cornbread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. "X" in the center of the dough. Cut another 7-in. "X" to form eight pie-shaped wedges in the center. , Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible). , Bake at 400° for 15-20 minutes or until golden brown. Serve with lettuce, tomatoes and sour cream.