ROCK SPRINGS SWEET ONION PIZZA

FOR THE CRUST:
1 cup yellow cornmeal
1 1/3 cups cold water, divided use
1/4 cup plus 2 tablespoons grated parmesan cheese
FOR THE TOPPING:
2 tbsp olive oil
3 medium-size sweet onions, thinly sliced
2 cloves garlic, minced
1 small green pepper, sliced 1/4 inch wide
1 tbsp each dried basil and oregano
1/4 tsp black pepper
2/3 cups cooked and drained dark red kidney beans
FOR THE PIZZA:
2 cups shredded mozzarella cheese (8 ounces)
1 cup pizza sauce

TO PREPARE THE CRUST:
Preheat oven to 375 degrees F. Lightly grease a baking sheet.

In small bowl mix cornmeal with 2/3 cup cold water.

In a small saucepan bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal mixture to the boiling water. Lower heat and whisk constantly with a fork until thick.

Remove from heat and stir in 2 tablespoons of Parmesan cheese; cool.

When cool enough to handle, wet hands and pat cornmeal mixture evenly into a 12 inch pizza pan or lightly greased baking sheet.

Bake cornmeal crust, uncovered for 15 minutes or until it is just golden.

TO PREPARE THE TOPPING:
Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion, garlic and green peppers. Cook uncovered for three minutes.

Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook, covered, for five minutes.

Stir in the beans and set aside.

TO PREPARE THE PIZZA:
Remove the crust from the oven, sprinkle with half of the mozzarella cheese and half of the remaining Parmesan cheese. Spoon the bean mixture on top. Pour the pizza sauce evenly over it and scatter the remaining cheese on top.

Bake uncovered for 10-15 minutes or until cheese is melted. Cut into wedges and serve.

From Cathy Dorsey, New River AZ, 1991 Blue Ribbon Winner
Adapted from source: Rock Springs Sweet Onion Festival Cook Book 1992