Corny & Delicious: Tamale Pie

I love corn and most corn related foods: corn on the cob, corn chips, popcorn, and the list goes on and on.  I especially love tamales.  I also love pizza, but corn doesn't go on pizza.  And that was my conundrum.

However, masa harina has that distinctive corn smell and taste and can be used to make a quick, fluffy base. It doesn't require a rising like traditional pizza dough, so it is quicker than traditional homemade pizza on a week night.  You can find it in the ethnic isle of most grocery stores and international groceries.

Tamale Pie

Ingredients

Crust:

2 cups masa harina

5 tablespoons cold vegetable shortening

2 cups hot vegetable broth

2 teaspoons chili powder

Filling:

1/2 large onion chopped

1 diced poblano pepper

6 ounces of mushrooms, washed and diced

1 can petite diced tomatoes (including juice)

2 cans of beans, rinsed and drained (I used one pinto and one black)

1 cup frozen corn kernels

1/2 cup sliced black olives

2 chopped garlic cloves

ground cumin, chipotle chili powder, salt and pepper to taste

4 ounces grated Monterrey jack cheese

Using a hand or stand mixer, incorporate 1 cup of hot broth into the masa harina until sand like.  Then alternately add shortening and remaining broth.  Add chili powder and mix for 10 to 15 minutes on medium speed, until light and fluffy.

Heat oven to 375 degrees.  Press masa harina mixture into a greased 13 inch round pan or onto pizza tray.  Bake for 15 minutes to keep from getting soggy with the filling mixture.

While crust is baking, saute onions, poblano, and mushrooms in 1 tablespoon vegetable oil until wilted.  Add garlic, corn, tomatoes, and beans and season with cumin and chipotle powder to taste and allow to cook for 5 minutes.  Add olives and salt and pepper and cook for two to three more minutes.  Remove from heat.

When crust is par baked, remove from oven and fill with sauteed vegetables.  Bake 10 minutes; then top with cheese and bake additional 15 minutes or until golden brown.  Let rest for 5 minutes before slicing.  Serve with your favorite salsa or sour cream.

I baked my pie in a large tarte pan that has a removable bottom, so it was easy to remove and serve.  Due to the removable bottom, I also set the pan onto one of my pizza pans, which you can see in the picture.  If you do not have vegetable shortening, you can use cold butter, straight out of the fridge, cut into chunks when making the dough.  Also, if you want a vegan option, you can substitute a nut cheese or just skip the cheese.