Pizzettas

Pizzettas Ingredients

Pizza Dough:	Coarsely Ground Cornmeal
2/3 c Warm Water; (Abt 110 Deg F)	2 tb Whole-Wheat Flour
1/2 ts Sugar	1 tb Finely Chopped Rosemary; Or
1 ts Active Dry Yeast	1 1/2 tb Extra Virgin Olive Oil;
2 c All-Purpose Flour	2 tb Additional Water
1/2 c Polenta; Or	1 ts Coarse Sea Salt

Instructions for Pizzettas

*NOTE: The original recipe used 2 T olive oil but I decreased it and added the additional water which was not called for in the recipe. To Make The Dough: In a glass measuring cup with a lip, combine the water and the sugar and stir to mix. Sprinkle the yeast over the top and allow to stand for 10 minutes until it has a frothy head. If no frothy head forms, the yeast is bad and you will need to start again. In the bowl of a food processor fitted with the metal blade, combine the all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil, and salt. Process briefly just to blend. With the motor running, pour the yeast mixture steadily through the feed tube and process until the mixture forms a rough ball on the central stem. If the dough has not formed a ball within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of water over the dough, then process again. The dough should be processed for a total time of about 45 seconds. Replace the feed tube cover so that no air will get in (I also covered the food processor with a towel to maintain the heat ... I had the air conditioner on all day so it was cool in my house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or until it has doubled, puffed, and softened. While the dough is rising, prepare any toppings you want to use. I used rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green bell peppers, and capers. I just matched whichever I wanted onto each of the pizzas. If you need to hold the dough for baking later...just form the individual pizzas (without topping them) and put them onto a refrigerator on nonstick cookie sheets for up to 2 hours. They do not need to be reheated when you take them out of the refrigerator and put the topping on them. Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone. Process the dough in the food processor again for 5 seconds, then turn it out onto a lightly floured board. Work the dought together to forinto 8 to 10 equal-sized balls. (I made 5 individual pizzas with the dough...as I wanted them to be a bit large to hold the fillings I had chosen.) Place the dough balls on a lightly oiled large baking sheet, covered with a slightly dampened towel, and allow to rest for 15 minutes. Press each ball out into a 3 inch round. Put the toppings on and leave a 1/4-inch border around the edge. Bake for 10 - 12 minutes. These were wonderful!! Entered into MasterCook and tested for you by Reggie Dwork Recipe By : Polenta by Brigit Legere Binns Posted to Digest bread-bakers.v096.n048 Date: Fri, 11 Oct 1996 10:06:11 -0700 From: Reggie Dwork NOTES : Cal 282.4 Fat 4.8g Carbs 51.8g Fiber 1.6g Pro 7.1g Sod 379mg CFF 15.6% Nutr. Assoc. : 0 0 0 0 0 0 0 0 3399 0 1582 4860

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Cornmeal	Extra Virgin Olive Oil	Polenta
Rosemary	Salt	Sugar	Wheat
Yeast

Breads Eat-lf mail Italian Corn Olive oil Grains

for flavor and categorization

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