“I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.”
One of the biggest compliments I could ever get from my kids is overhearing them say, "I love my mom's (insert dinner food)", or my husband saying, "My wife's (insert dinner food) is my favorite food of all time". I am totally striving to make my meals a notch above "good", better than expected, and with a touch of something unique so that someday I'll hear more of these exclamations! One meal that I feel I've conquered is my homemade pizza, and I'll be the first one to reveal that I've been including a secret ingredient for years. It is this touch of something different that takes my pizzas from regular to brag-worthy! I've been using cornmeal for years, even though it is not really a staple in most American kitchens, but it should be! P.A.N. Cornmeal is the most popular cornmeal in South America, and it is starting to make its way into kitchens in the US.
Corn is, of course, native to the Americans, and P.A.N. Cornmeal has existed for years. We might not have cornmeal in much of our American cuisine, but its actually a staple in countries all over the world. It contains rich nutrients and it is gluten free with no preservatives, artificial colors or flavors. It is also quite versatile! You can use it to make all sorts of breads, cakes, tortillas, sweet breads, dumplings, pancakes, etc.
I love how a new ingredient can provide just the right inspiration for the foodie who feels like she's hit a wall when it comes to everyday dishes. If you ever feel like you're in a rut, explore the foreign food aisle! Look for P.A.N. Cornmeal, since it is a company founded and based in Venezuela, and get ready to explore new culinary horizons! A little versatility can do wonders for your dinner menu creativity.
Ok, are you ready for this spinach artichoke pizza recipe?! This is the only pizza crust recipe you'll ever need:
2 cups warm water
2 T. yeast
1 t. salt
4 T. sugar
¼ cup oil
2 cups P.A.N. Cornmeal
4 cups flour
My secret sauce recipe is just Hidden Valley Ranch and Tomato Basil Pesto! Start with a few Tablespoons of each, and depending on how saucy you like your pizza, add more or less. Top first with spinach leaves, then add sliced tomatoes, marinated and quartered artichokes, shaved Parmesan cheese, and feta.
I used about ⅔ of this dough recipe on a single pan so that it would be hefty and thick. A standard width pizza crust would only need cook for 15 minutes, but this needed about 25 minutes.
Just look at this crust! I feel like the cornmeal makes it look and taste quite gourmet, and it was so quick and easy. I love the subtle texture it adds to the dough and feeling it on the bottom of the crust. For pizza crusts, and all sorts of other recipes, I'm so glad to have cornmeal stocked in my pantry.
Spinach Artichoke & Tomato Pizza Recipe
- 2 cups warm water
- 2 T. yeast
- 1 t. salt
- 4 T. sugar
- ¼ cup oil
- 2 cups P.A.N. Cornmeal
- 4 cups flour
- Hidden Valley Ranch dressing
- tomato basil pesto
- handful of baby spinach leaves
- 1 small can of marinated and quartered artichokes
- 2 large tomatoes
- shredded Parmesan cheese
- crumbled Feta cheese
Combine the yeast and the hot water for a few minutes to activate the yeast.
Add other dry ingredients and oil and kneed for several minutes or let your Kitchenaid dough hook go to town.
If it looks too dry, add more oil. If it looks too sticky, add more cornmeal.
Press into two round pizza pans.
Combine the Ranch dressing and pesto directly on the crust and spread around.
Top with spinach leaves, sliced tomatoes, canned artichokes, and cheeses.
Cook for 15-25, depending on crust depth.
For many more recipes using cornmeal, visit the P.A.N. Tumblr page! Get ready to be inspired!
Connect: You can connect with P.A.N. Cornmeal on their website to learn more about P.A.N. and see some inspiring recipes!