Pizza Bread

No kid could turn down this quick bread. It’s also a great appetizer for adults with Classic Cocktails. Make two loaves and you don’t even need dinner.

1⁄3 cup olive oil, plus additional for greasing the pan

1 small onion, fi nely chopped

1 small green bell pepper, cored, seeded, and fi nely chopped

4 ounces white button or cremini mushrooms, cleaned and fi nely chopped

1 cup all-purpose fl our, plus additional for dusting the pan

1⁄2 cup yellow cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

2 large eggs, lightly beaten in a small bowl

3 tablespoons tomato paste

2 ounces Parmigiano-Reggiano, shredded

1⁄4 cup water

1 tablespoon minced rosemary leaves or

2 teaspoons dried rosemary

1 tablespoon stemmed thyme or 2 teaspoons dried thyme

1⁄2 teaspoon garlic powder

• Heat a large skillet over medium heat. Pour in the olive oil, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
• Add the mushrooms and continue cooking, stirring frequently, until they give off their liquid and it mostly evaporates, about 5 minutes. Pour the contents of the skillet into a large bowl; set aside to cool at room temperature for 15 minutes.
• Meanwhile, position the rack in the center of the oven and preheat the oven to 350 F. Dab a little olive oil on a paper towel and grease a 9 × 5 × 3-inch loaf pan. Add a little fl our and coat the interior evenly, tapping out the excess. Finally, whisk the fl our, cornmeal, sugar, baking powder, and salt in a medium bowl.
• Stir the eggs and tomato paste into the mushroom mixture, then stir in the cheese until uniform. Stir in the water, rosemary, thyme, and garlic powder. Add the fl our mixture and stir until a fairly smooth, pink-red, thick batter forms. Spoon, scrape, and spread into the prepared pan.
• Bake until puffed and fi rm to the touch, until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool on a wire rack for 15 minutes before unmolding and slicing.
• To store: Cool completely on the rack, then seal in a plastic bag and store at room temperature for up to 2 days.

Makes 1 loaf