| 1 | From cathy dorsey, new river az method: Heat oven to 375 In small bowl mix cornmeal with 2/3 cup cold water. |
| 2 | In a small saucepan bring the remaining 2/3 cup of water to a boil. |
| 3 | Gradually add the cornmeal mixture to the boiling water. |
| 4 | Lower heat and whisk constantly with a fork until thick. |
| 5 | Remove from heat and stir in 2 tablespoons of parmesan cheese. |
| 6 | When cool enough to handle, wet hands and pat cornmeal mixture evenly into a 12 inch pizza pan or lightly greased baking sheet. |
| 7 | Bake cornmeal crust, uncovered for 15 minutes or until it is just golden. |
| 8 | Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion, garlic and green peppers. |
| 9 | Cook uncovered for three minutes. |
| 10 | Add basil, oregano, and black pepper. |
| 11 | Stir, reduce heat to low, and cook, covered, for five minutes. |
| 12 | Stir in the beans and set aside. |
| 13 | Remove the crust from the oven, sprinkle with half of the mozzarella cheese and half of the remaining parmesan cheese. |
| 14 | Spoon the bean mixture on top. |
| 15 | Pour the pizza sauce evenly over it and scatter the remaining cheese on top. |
| 16 | Bake uncovered for 10-15 minutes or until cheese is melted. |
| 17 | Cut into wedges and serve. |
