This is what I'm making for supper tonight!
(from the original Moosewood Cookbook)
Butter a 9 inch pie pan
1 1/2 cups cornmeal
1 cup cold water
1 cup boiling water
1/4 tsp. salt
1/3 cup grated parmesan
Place the cornmeal in a small bowl and add cold water. Stir until well mixed. Add cornmeal mixture to a pot with one cup full of boiling water. Cook, stirring constantly, over low heat until thick. This should take about five minutes.
Remove from heat, and add the salt and parmesan. Form a crust in the buttered pan (make sure your hands are wet) and bake uncovered at 375 for 30 minutes.
Saute a large clove of crushed garlic, a cup of minced onion and 1/2 diced green or red pepper in olive oil. You can also throw in a few sliced mushrooms if they don't make your kids throw up.
Add 1/2 tsp. oregano, 1/2 tsp basil, salt and pepper. Spread the vegetables on top of the cooked crust and arrange slices of tomato and mozzarella on top. Sprinkle on some parmesan and bake for 20 more minutes at 350.