Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Recipe
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place the water in a mixing bowl of a stand mixer. Sprinkle the yeast over the water, and let stand for 5 minutes to dissolve.
Pour in the vegetable oil, olive oil, cornmeal and 3 cups of the flour. Mix with the beater for 10 minutes. Add the remaining flour, and switch from the beater to the dough hook. Mix for about 5 minutes. This can be done by hand, but the dough is very rich and moist. Pour the dough out onto a floured surface, and cover with a large bowl. Allow to rise until doubled in bulk, about 1 hour. Punch down the dough, and let rise again. This time won't take as long.
Preheat the oven to 475
Grease two 9 or 10 inch round cake pans. Divide the dough evenly between the two pans. Press the dough out so that it goes all the way up the sides of the pans. Evenly divide and spread the sauce over the dough. Divide and spread cheese mix over the sauce and add the raw beef crumble last. Season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil.
Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown.
