Ann's Quick Corn Bread Deep-dish Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 box(es) (8.5 oz.) jiffy brand corn-muffin mix |
1 large egg |
1/2 cup(s) milk |
1 cup(s) grated parmesan |
1 tablespoon(s) vegetable oil |
1 large onion chopped |
1 clove(s) garlic chopped |
1 jar(s) (26 oz.) of your favorite pasta sauce |
1/2 teaspoon(s) dried oregano |
salt and pepper to taste |
1 pound(s) sausage of your choice cooked and crumbled or sliced |
1/2 pound(s) monterey jack shredded |
Directions:
1. Heat the oven to 375 degrees. Grease a 9- by 13-inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk different from what's called for in the package directions.) Add the Parmesan, then spread the batter evenly across the bottom of the pan.
2. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring it frequently.
3. Arrange half of the cooked, room temperature sausage on the cornmeal batter. Pour the sauce over the batter spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve.
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