Recipe: Crispy Crust Pizza (no yeast, Good Housekeeping magazine, 1989)

CRISPY CRUST PIZZA

2 cups flour (or as needed)
1/3 cup yellow cornmeal
salt
3/4 cup cold water
2 tablespoons olive oil or vegetable oil
1 large onion, minced
1/2 teaspoon dried basil
3 medium tomatoes
8 oz. shredded mozzarella cheese
1 (3 1/2 oz.) can sliced black olives, drained
3 1/2 oz. Canadian bacon or pepperoni, chopped
1/4 teaspoon coarsely ground black pepper

Mix together most of the flour, with cornmeal and a dash of salt. Gradually stir in 3/4 cup cold water with a fork. Knead until smooth, 2-3 minutes. Cover and let rest 15 minutes.

Saute onions in the oil until tender. Add basil and salt to taste.

Turn dough onto floured surface and roll into a 12-inch circle. Spread onion mixture over half; fold over and fold over again. Roll into a 14-inch circle.

Bake 15 minutes at 425 degrees F. Slice tomatoes onto crust and arrange rest of ingredients. Bake 15 minutes longer or until crust browns.

Makes 4 servings
Source: Good Housekeeping magazine, July 1989