1 C yellow cornmeal
1-1/3 C cold water
1/4 C plus 2 T grated parmesan
1 T olive oil
1 medium yellow onion, sliced thinly
3 cloves of garlic, minced
1 green pepper, seeded and sliced into strips
4 mushrooms, sliced
1 t each basil and oregano
1/8 t black pepper
2/3 C cooked and drained pink or pinto beans
4 oz shredded mozzarella
8 oz tomato sauce
Preheat oven to 375 F. In a small bowl, combine the cornmeal and 2/3 C of the water. In a saucepan, bring the other 2/3 C of water to a boil. Gradually add the wet cornmeal to the boiling water, whisking it until it becomes thick (about 5 minutes). Remove from heat and stir in 2 T of parmesan. With wet hands, pat it onto a lightly greased pizza pan.
Bake the crust for about 15 minutes, until it’s just turning golden. Remove it and lower the temperature to 350 F.
Meanwhile, in a skillet, cook the onion and green pepper in the olive oil for a few minutes. Then stir in the garlic, mushrooms, spices, and beans. Simmer, covered, for about 5 minutes.
Sprinkle half the mozzarella and half the remaining parmesan over the cornmeal crust. Spoon the bean mixture over this, top with the tomato sauce, and then spread the rest of the cheese over it. Bake for about 10 to 15 minutes, until the cheese is melted.