PIZZA WITH POLENTA CRUST

FOR THE POLENTA CRUST:
nonstick cooking spray
1 1/2 cups yellow cornmeal
1 cup cold water
1 cup boiling water
1/2 teaspoon salt (or to taste)
1/3 cup grated parmesan cheese
FOR THE TOPPING:
1 tablespoon olive oil
1 large garlic clove, crushed
1/2 cup sliced onion
1/2 cup sliced red, green, and yellow bell peppers
1 cup sliced raw mushrooms
1/2 cup sliced black olives
1/2 teaspoon basil
1/2 teaspoon oregano
black pepper, freshly ground (to taste)
crushed red peppercorns (to taste)
4 ounces grated mozzarella
1 medium tomato, sliced
1/4 cup grated Parmesan cheese

TO MAKE THE CRUST:
Spray a 9-inch pie pan with nonstick spray. Preheat oven to 375 degrees F.

Place cornmeal in a small bowl. Add cold water and stir until well mixed. Stir cornmeal mixture into saucepan with boiling water. Cook, stirring, over low heat until thickened, 3 to 5 minutes. Remove from heat and stir in salt and Parmesan.

Spread cornmeal mixture to form a crust in the greased pan, using wet hands or a spatula. Spread evenly across bottom and up sides.

Bake uncovered for 30 minutes. Remove from oven and lower temperature to 350 degrees F.

TO MAKE THE TOPPING:
In saute pan, heat oil over medium-high heat. Saute garlic, onion, peppers, and mushrooms about 5 minutes, until vegetables are tender. Remove from heat and stir in black olives, basil, oregano, salt, black pepper, and red peppercorns.

Spread vegetables onto crust. Sprinkle mozzarella evenly on top and arrange tomato slices over cheese. Sprinkle generously with Parmesan.

Bake 20 minutes at 350 degrees. This recipe serves 4.

Servings: 4
Source: Gourmet Grains, Beans, And Rice by Dotty Griffith