A Pretty Corny Pizza Recipe

Here is an innovative pizza I tried from my Laurel's Kitchen cookbook.
It was really good and the WHOLE family really liked it. What a great
way to use up your abundance of summer squash!

Crust:
1 3/4 pounds summer squash
1 tablespoon honey
2 eggs, beaten
2 tablespoons olive oil
2 1/4 cups cornmeal
1 teaspoon (or less salt)
2 teaspoons baking powder

Topping:
1 large onion, chopped (next time I'm adding more)
2 tablespoons olive oil ( I used less)
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander seed
3 large ripe tomatoes, chopped
1 teaspoon dried basil ( I added more, I love the flavor)
1 1/2 cups grated jack cheese ( I used mozzarella and only used half the amount)

(This recipe is also good with mushrooms and any other veggies you
want to add to it.)

Cut squash in large chunks and steam until tender. Puree; you should
have 2 cups. Mix honey, eggs, and oil with the puree. Combine the
cornmeal, salt, and baking powder. Mix the dry ingredients and wet,
stirring until smooth. Turn into a greased 12"x18" baking pan or a
large pizza pan (mixture should be about 3/4" deep) and bake 12 to 15
minutes, just until corn bread begins to pull in from the sides of the
pan.

While corn bread is baking, saute onion in olive oil along with chili
powder, oregano, cumin, and coriander. Spread onion mixture across
top of corn bread, then scatter tomato atop that. Sprinkle with
basil, then cheese. Return to oven to 10 minutes. Serves 6
generously.