Saturday, August 14, 2010
Heirloom Tomato Cornmeal Pizzas
I have Black Crimean, Brandywine, Green Zebras, Yellow Tomatoes, and something else I can't identify growing in the garden at the moment. They make a beautiful pizza. I used Provolone cheese and carmelised onions as a topping with the tomatoes, but you could really use just about anything. The crusts are cracker thin and tend to burn if you don't watch them, so stay nearby as they bake.
You Will Need:
4 1/2 teaspoons granulated dry yeast
1 1/4 cups warm water
2 3/4 cups AP flour
2 teaspoons salt
3/4 cup cornmeal
proof the yeast in sugar and water. Add 1 cup of the AP flour, then the salt, then the cornmeal. By hand, work in the rest of the flour (or as much as it will take) and knead until smooth. Place in an oiled bowl, cover and let rise until doubled-about 1 hour.
Divide in two, roll out thin, and top as desired. Bake at 475 F. on the lowest rack in the oven for 10 minutes. Move to centre rack and bake another ten minutes or until crisp and topping is done.