Thursday, November 22, 2007

Cornmeal-crusted pizza

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.

Filling:
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.

5 comments:

Badness Jones said...

Can I please come for dinner?

bec said...

There should be more recipes in which the ingredients are defined by whether or not they make your kids throw up.

There's a clever cookbook name in there somewhere...

Jennifer said...

I love that cookbook! My mom has has it since I can remember. Maybe I should get a copy for myself.

Haley-O said...

Great, now I can get some use out of the old cornmeal rotting in my pantry.... :)

susiej said...

Beck -- this is cool for tonight too, Thanks. Have you read the bread baker's apprentice? he says overnight rising in the fridge is best. Tried it?