California Love- Meaty, Smokey Vegetarian Cornmeal Crust Pizza
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Another Vicolo cornmeal crust pizza though this time I'm sticking to veggies with a southwestern flavor.
  • 1 Vicolo cornmeal crust, thawed
  • ⅓ cup (2.75 oz.) red sauce
  • 2 Tbls. (1 oz.) olive oil
  • 16 oz. crimini mushrooms, sliced ¼" (.635 cm)
  • 1 Anaheim green chili pepper, sliced ¼" (.635 cm)
  • ½ white onion, sliced ¼" (.635 cm)
  • 8 oz. smoked provolone, shredded
  • red chili flakes, to taste
  • salt & fresh cracked black pepper, to taste
  1. Preheat oven to 425*F (218*C) with rack in the center.
  2. In a medium large saute pan over medium, heat olive oil then add mushrooms.
  3. Saute till liquid has released and evaporated then add onions, peppers, salt & fresh cracked black pepper to taste.
  4. Saute till peppers and onions have softened and remove from heat; Meanwhile, add tomato sauce to cornmeal crust
  5. Add saute mix on top of pizza sauce and then over with smoked provolone.
  6. Put crust directly on the rack for 12-15 minutes and bake until cheese starts browning and crust is crispy.
  7. Remove and let sit for minimum of 5 minutes.
  8. Cut into quarters. Enjoy & repeat.
Recipe by Honest Cooking at