Here is a polenta pizza dough that works well --
I grind my own cornmeal and sieve out the fine parts to get the larger
polenta pieces with corn bran. Bobs Red Mill provides a good polenta corn
on the west coast. I have used grits also.
Maximum corn pizza is to make polenta and spread it on a oiled pizza pan.
Allow to cool and set up. Bake the polenta in a 400 degree oven for 15
minutes and add toppings. Continue to bake for an additional 15 minutes to
melt cheese and heat toppings.
* Exported from MasterCook *
Polenta Pizza Dough
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup warm water
1/2 teaspoon sugar
1 teaspoon yeast -- active dry or instant
2 cups flour -- all purpose
1/2 cup polenta or coarse ground cornmmeal
1/4 cup whole wheat flour
1 tablespoon fresh herbs such as rosemary -- *see Note
2 tablespoons olive oil -- extra virgin preferred
1 teaspoon salt -- kosher preferred
In a food processors or bread machine on dough cycle, measure liquids and
herbs into the bowl. add the dry incgedients and knead to provide a smooth
ball with bits of corn meal on the surface. I find that the dough needs to
be on the soft side as the corn meal adsorbs water as the dough rises.
Food processor-- after kneading to form a ball, allow the dough to rise for
1 1/2 hours to double in size.
This dough will improve in flavor if stored under refrigeration for a day or
two.
Description:
"Pizza dough using coarse ground cornmeal or polenta"
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Per serving: 212 Calories (kcal); 5g Total Fat; (21% calories from fat); 5g
Protein; 36g Carbohydrate; 0mg Cholesterol; 358mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Ken -- who chases old tools, makes shaker boxes and whittles