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Sep '09

Rustic Mushroom Tomato Corn Muffin Pizza Recipe

Rustic Mushroom Tomato Corn Muffin Pizza Recipe by Doug DuCap

Doug DuCap's Original Recipes

One of my favorite things about cooking is that it allows you to express whatever level of creativity you’re feeling at any given time. Sometimes you’re burning with the desire to put together a brilliant, multi-part symphony of flavors to entertain guests, and sometimes you just want to do something fun and a little bit different to entertain your mouth come dinnertime.

This is an example of the latter: dinner as spontaneous fun. I’d bought a box of Jiffy Corn Muffin Mix with no real intention a week ago, and spotted it as I was poking around looking for inspiration. What the heck? I’ve got meatballs, tomatoes, cheese, — why not a corn muffin pizza crust? (Yeah, it’s not exactly an logical conclusion, but that’s the way my mind works. Now you know.)

I also found I had some marinated mushrooms, so they had to be involved somehow also. In the end, it worked out to be quite tasty — a little sweet, a little spicy – a spontaneous weekday dinner that was just, you know, fun!

Which is what cooking should be, right?

Here’s how to make the Rustic Mushroom Tomato Corn Muffin Pizza:


2 Tbsp olive oil
2 large cloves garlic, minced
1 Tbsp tomato paste
1 cup petite diced tomatoes, drained
1/2 cup chopped marinated mushrooms
3/4 cup of corn muffin mix (1/2 of an 8.5 oz box)
1/4 cup grated Asiago cheese
2 eggs
3 Tbsp milk
1 Tbsp olive oil
1 Tbsp Italian herb blend
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
Sliced meatballs
Thinly sliced onion
Extra cheese


Heat the oil in a saucepan; saute the garlic briefly, then stir in the tomato paste. Add the tomatoes and mushrooms; simmer 5 minutes and set aside.

Combine the next ten ingredients in a bowl; mix well.

Heat an ovenproof skillet over medium high heat. Swirl a little olive oil around the bottom to coat, then add the batter.

Cook until the edges start to look dry, then place pan under the broiler to lightly brown the top.

Spread the sauce evenly, apply your favorite toppings (the meatballs and onions worked out very well), sprinkle with extra cheese, and pop it back under the broiler for a minute.

Serves 2.


You Can Read More of Doug’s Recipe Corner Here.

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