Photograph by T. Mike Fletcher
Cornmeal Pizza Dough
2 teaspoons active dry yeast
¾ cup warm water (105 degrees)
1 2/3 cup all purpose flour
¼ cup yellow cornmeal
1½ teaspoons sea salt
2 tablespoons olive or canola oil
Dissolve the yeast in the water for 5 to 10 minutes. Add the olive oil.
In the meantime, combine the flour cornmeal and salt in a mixing bowl or the bowl of a processor. Mix briefly. Add the liquid and beat for 5 minutes. If using the processor, add the liquid and process for 40 seconds. Remove the dough and shape into a ball. Place in an oiled bowl; turn it over so it is oiled on both sides. Cover and place in a warm spot to rise for 1 to 1 1/2 hours or until doubled in bulk. Punch down and use immediately or place in the refrigerator overnight.
Rustica Topping
¼ small onion, cut into ¼-inch dice
1 tablespoon oil
10-ounce package frozen chopped spinach, thawed and squeezed dry
1 egg
2 tablespoons grated asiago cheese
1 tablespoon bread crumbs
½ teaspoon salt
¼ teaspoon black pepper
1 to 2 7-ounce jars marinated artichokes, drained
1 15-ounce can roasted red peppers, drained
5 to 10 ounces provolone/mozzarella cheese mixed
Sauté the onions in the oil until lightly browned. Add to the squeezed spinach along with the egg, cheese, breadcrumbs, salt and pepper.
Preheat the oven to 400 degrees.
The crust will make one 12-inch crust or two 9-inch crusts. If you are making a 12-inch pizza, use ½ of the spinach filling, both jars of artichokes, all the peppers, and the cheese blend. If making a 9-inch pizza, use ½ of the spinach mixture, one jar artichokes, ½ the peppers, and 5 ounces of cheese blend.
Sprinkle the work area with flour. Roll the crust to the desired size. Layer with the spinach filling, artichokes, red peppers and top with the cheese blend.
Bake for 25 to 30 minutes until browned on top and heated through.
By Helen Fletcher, The Ardent Cook
