Best Cornmealpolenta Crust Pizza Recipes

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

CORNMEAL/POLENTA CRUST PIZZA

Cornmeal/Polenta Crust Pizza image

A yummy alternative to pizza that follows the Weight Watchers Core program.

Provided by marty olguin

Categories Flatbreads

Time 40m

Number Of Ingredients 16

Ingredients

3 c water
3/4 c yellow cornmeal
1 tsp salt (optional)
1/2 tsp fresh ground black pepper
1/2 tsp basil, dried
1/2 tsp oregano, dried
1 tsp olive oil, extra virgin
1/2 c tomato paste, italian (mixed with)
2 Tbsp water
1/2 c red bell pepper (sliced) about 1/2 of a medium red bell pepper
1/2 c green bell pepper(sliced)about 1/2 of a medium green bell pepper
1/4 c red onion(sliced)about 1/2 small red onion
1/8 c mushrooms, fresh(sliced) about 8
3-4 links of vegan sausages(sliced)
2 Tbsp black olives(sliced)
3 clove galic(sliced very finely)

Steps:

1. Preheat the oven to 425
2. spray two 8 or 9-inch round cake pans with nonfat cooking spray
3. Line the bottoms of each pan with circles of parchment paper
4. To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
5. Cook at full power for 4 minutes
6. Stir well and cook again at high power for 2 more minutes
7. Stir again and cook at high power for another 2 minutes.
8. Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth
9. Spread the polenta evenly in the bottom of the two pans
10. Place the pans in the oven and bake for 12 minutes
11. While the crust is cooking, prepare your toppings
12. Sauté the vegetables lightly in a non-stick pan until onion begins to soften
13. After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
14. They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
15. Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage
16. Sprinkle with chopped garlic.
17. Return to the oven for about 10 minutes, until toppings look done.
18. Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
19. Cut into fourths and serve..Enjoy