CORNMEAL MINI-PIZZA DOUGH
This recipe is from Epicurious.com, from a recipe called Three-Cheese Cornmeal Pizzette. I just make the dough and improvise the toppings. The cornmeal gives a wonderful texture and flavor to the dough. The dough freezes well - great for smaller households. The directions below are for two pizzas - but the entire recipe makes four.
Provided by duonyte
Categories Breads
Time 30m
Yield 4 individual pizzas
Number Of Ingredients 8
Steps:
- Preheat oven to 500 deg. F.
- In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water.
- Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead.
- Turn out onto a lightly floured board and knead 10 times. To make two pizzas, cut into half; wrap one half well and freeze for up to one month.
- Divide remaining piece in half. Roll or press out each half into an 8" circle. Transfer to a baking sheet and lightly brush or spray with additional olive oil.
- Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
- Note1: white cornmeal works just as well. While the recipe calls for hot water, I usually use room temperature or even cool water - the action of the FP can heat up the dough quite a bit, so I would rather allow a little more time.
- Note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. I've never used a pizza sauce with this - if you do and it works, let us know!
Nutrition Facts : Calories 411.5, Fat 8.6, SaturatedFat 1.2, Sodium 596.1, Carbohydrate 74, Fiber 4.4, Sugar 2.5, Protein 9.7
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