For the Media
National Cornbread Cook-Off 2006
Second Prize Winner
Barbara Estabrook
Rhinelander, WI
Grilled Chicken Skillet Pizza with Corn Meal Crust
Crust:
1 (14 oz.) can chicken broth (1 3/4 cups)
1 teaspoon dried Montreal chicken seasoning
1/4 teaspoon salt
1 cup Martha White® Plain Yellow Corn Meal
3 tablespoons butter
1 egg, slightly beaten
3 tablespoons shredded Parmesan and Romano cheese
Topping:
1 tablespoon olive oil
3 to 4 thin slices red onion, cut in half
1/2 cup diced red bell pepper
1 small zucchini, halved lengthwise and thinly sliced
1/3 cup marinara sauce
1 (6 oz.) pkg. cooked grilled chicken strips, chopped (about 1 cup)
1/2 cup chopped button mushrooms
1 cup (4 oz.) shredded Fontina cheese
Heat oven to 375° F. In a 3-quart saucepan, combine broth, seasoning and salt; bring to a boil. Remove from heat; gradually stir in corn meal. Add butter, egg and Parmesan and Romano cheese; stir until well blended. Set aside.
In 12-inch Lodge® cast iron skillet, heat oil over medium-high heat. Add onion, pepper and zucchini; cook stirring frequently until onions are lightly browned, about 3 to 5 minutes. Spoon into a bowl; set aside.
Cool skillet slightly. Wipe skillet clean with paper towel; spray bottom only with non-stick cooking spray. Spoon corn meal mixture into skillet. With oiled hands, press evenly in bottom and 1/4-inch up sides to form crust. Spread marinara over crust; top with vegetable mixture, chicken, mushrooms and Fontina cheese. Bake at 375° F. for 23 to 25 minutes or until golden brown along edge. Loosen edges with knife. Cool 10 minutes. Cut into wedges.
4 Servings