March 12: BBQ Sloppy Chicken Pan Pizza

2 boxes corn muffin mix, such as Jiffy brand, 8 1/2 ounces each
2 eggs
4 tablespoons unsalted butter, melted
1 1/2 cups milk
1 cup frozen corn kernels
   Extra-virgin olive oil, for the pan

TOPPING
2 tablespoons EVOO
1 pound ground chicken breast
3 garlic cloves, crushed from their skins and chopped
1 medium yellow onion, chopped
1 small red bell pepper, cored, seeded, and chopped
   Coarse salt and coarse black pepper
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce
1 cup tomato sauce
3 tablespoons dark brown sugar
1 sack (10 ounces) shredded Cheddar cheese
3 scallions, chopped
2 to 3 tablespoons chopped fresh flat-leaf parsley or cilantro, your preference

Preheat the oven to 400 degrees F.

In a large bowl, combine the 2 packages of corn muffin mix with the eggs, melted butter, and milk.

Stir in the corn. Drizzle some EVOO into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel. (Wrap the handle in a double layer of foil if it has a plastic or rubber handle.) Pour in the batter,

place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12 to 15 minutes.

Place a second skillet over medium-high heat and add the 2 tablespoons of EVOO. Add the chicken and break it up with a wooden spoon.

Once the chicken has crumbled and begins to brown, add the garlic, onions, and bell peppers and season with salt and pepper, chili powder, cumin, and hot sauce.

Cook for 5 minutes, then add the Worcestershire, tomato sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer until the cornbread sets up and begins to brown. Adjust the seasonings to taste.

Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.

Put the pan back in the hot oven and cook for 5 minutes longer to set the toppings and melt the cheese. Top with the scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.

4 SERVINGS, 2 SLICES EACH

The name of this dinner is quite misleading. I think it should be called "Chicken Sloppy Joe Cornbread." It's really not bad (kind of sweet), but very disappointing if you're expecting pizza. I wouldn't change anything except that I did not put in as much hot sauce as it calls for. You should put in as much as you (or your children) can stand :).