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Cornmeal-Crust Pizza

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Makes 2 pizzas (6-8 servings each)
Top this rustic pizza crust with a tangy pesto and goat cheese topping, or any that sounds pleasing. The topping needn't be Italian, either. The cornmeal in the crust suggests Mexican flavors, like spicy chilies, cilantro, Monterey jack cheese, and chorizo sausage.
1 3/4-2 1/4 cups all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
1 cup warm water (120-130 degrees F)
2 tablespoons olive oil or cooking oil
1 cup yellow cornmeal
cornmeal for sprinkling
4 ripe plum tomatoes, sliced
8 ounces mild goat cheese, crumbled
2 teaspoons chopped fresh rosemary leaves
Coarsely ground pepper
Other necessary recipes:
Cornmeal-Crust Pizza Recipe at
In a large mixing bowl combine 1 cup of the flour, the yeast, and salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the 1 cup cornmeal and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide in half. Cover and let rest for 10 minutes.

Grease two 11-13 inch pizza pans or large baking sheets. Sprinkle with cornmeal. Roll each half of the dough into an 11-13 inch circle or a 15x10-inch rectangle. Transfer to prepared pans. Build up edges of dough slightly. Do not let rise.

Prick dough with a fork. Bake in a preheated 425 degree oven for 7-9 minutes, or till golden brown on edges. Spread each crust evenly with pesto, then top with equal amounts of tomato, goat cheese, rosemary, and pepper. Bake for 10-15 minutes more, or till cheese is soft and tomatoes are cooked.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 pizzas (6-8 servings each)
Calories: 154
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 19g
Sodium: 112mg
% Cal. from Fat: 35%
Cholesterol: 11mg
Protein: 6g
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