This is for Claire, who is looking for a corn meal pizza crust recipe.
I clipped this from the July 1989 issue of Good Housekeeping and have
enjoyed it - in various forms - ever since. I've included only the
crust recipe, since that's the only part of the recipe that I use.
Crispy Crust Pizza
1/3 c. yellow cornmeal
about 2 c. flour
3/4 c. cold water
2 T olive or salad oil
1 large onion, minced
1/2 t. dried basil
1/2 t. salt
About 1-1/4 hours before serving:
Put cornmeal and 2 c. flour into a medium bowl. Gradually stir in
water. Knead dough with hand for 2 minutes or until smooth. cover bowl
with plastic wrap and let rest 15 minutes. While dough is resting, in a
10" skillet over medium heat, cook onion, basil and salt in oil until
onion is tender.
Preheat oven to 425 degrees F. Turn dough onto floured surface; knead
about 2 minutes until dough is not sticky, adding more flour if needed.
With floured rolling pin, roll dough into 12" round. Spread onion
mixture over dough; fold in half, then in half again. Pinch to seal
edges. Roll into 14" round - edge will be irregular.
Place on large baking stone or cookie sheet. Bake 15 minutes. Remove
from oven and arrange sauce and toppings of your choice on top. Bake an
additional 15 minutes or until crust browns and cheese is bubbly.
***********************
This recipe is easy to experiment with. Try adding more/different herbs
to the onions or to the crust, or cook it on the grill. Do the final
rolling on lightly oiled foil. Oil the top of the crust and put it, top
side down, on the grill. Close cover and take off grill when the crust
is lightly browned on the bottom, placing it bottom side up on a pan or
the foil. Add sauce and toppings, return to the grill and cook with
cover down until crust is baked and cheese is melted.
Sarah