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Name: Cornmeal Pizza with Vidalia Marmalade Ham and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb Active dry yeast; 1 1/3 c water Warm, (105-110 degrees); pn Sugar; 2 c all purpose flour Unbleached; 2 ts Salt; 1 c Whole wheat flour; 1/2 c Cornmeal; 2 tb olive oil; 3 tb olive oil; 4 c Vidalia onions Thinly sliced; 1 ts Sugar; 2 ts Cider vinegar; Olive oil for brushing dough; 4 oz dry cured Thinly sliced; Country ham; 1 c plum tomatoes Thinly sliced; 1 1/2 c fontina cheese Shredded; pn Black pepper to taste

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INGREDIENTS

DOUGH
2 tb Active dry yeast
1 1/3 c water ; Warm, (105-110 degrees)
pn Sugar
2 c all purpose flour ; Unbleached
2 ts Salt
1 c Whole wheat flour
1/2 c Cornmeal
2 tb olive oil
MARMALADE
3 tb olive oil
4 c Vidalia onions ; Thinly sliced
1 ts Sugar
2 ts Cider vinegar
TOPPING
Olive oil ; for brushing dough
4 oz dry cured ; Thinly sliced
Country ham
1 c plum tomatoes ; Thinly sliced
1 1/2 c fontina cheese ; Shredded
pn Black pepper ; to taste

Pizzas

INSTRUCTIONS

To make the dough - In a medium bowl combine the yeast with the water and sugar. Stir gently to mix then let stand for five minutes or until bubbly. Add one cup of the all purpose flour and the salt. Mix thoroughly. Add the whole wheat flour and the cornmeal and mix thoroughly. Sprinkle the remaining all purpose flour on a clean work surface. Remove the dough from the bowl and knead in flour as necessary, a little at a time to make a workable dough. Knead five to ten minutes, or until dough is smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 45 minutes or until doubled in bulk. Punch down, shape into a ball, cover, and let rise again until doubled, about 45 minutes to an hour. To make the marmalade - In a heavy saucepan, beat the oil over medium heat. Add onions, and sprinkle with sugar. Cover and cook over medium low heat stirring frequently, 30 to 40 minutes or until deep golden brown. Remove from heat; stir in vinegar. Preheat oven to 475. Heat a heavy baking sheet, unglazed pizza dish or bread tiles in the oven for five minutes. Divide dough into four equal pieces. On a lightly floured cutting board, roll each piece of dough into a seven inch circle about 1/4 inch thick. Let rest 5 to 10 minutes, brush dough lightly with olive oil and slide onto the hot baking sheet. Bake 10 to 15 minutes or until light golden brown and crusty. While still warm, brush lightly again with olive oil. Top with ham, tomato slices, then the Vidalia marmalade. Sprinkle with shredded cheese. Return to oven and bake 5 to 8 minutes or until hot and bubbly. Season generously with black pepper and serve. Source: Washington Post 1992 Around the Southern Table Submitted By DALE SHIPP On 05-06-94 Posted to MM-Recipes Digest by "Rfm" on Aug 30, 98

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Cornmeal Pizza with Vidalia Marmalade Ham and Cheese

DOUGH
2 tb Active dry yeast
1 1/3 c water Warm,  (105-110 degrees)
 pn Sugar
2 c all purpose flour Unbleached
2 ts Salt
1 c Whole wheat flour
1/2 c Cornmeal
2 tb olive oil
 MARMALADE
3 tb olive oil
4 c Vidalia onions Thinly sliced
1 ts Sugar
2 ts Cider vinegar
 TOPPING
 Olive oil for brushing dough
4 oz dry cured Thinly sliced
 Country ham
1 c plum tomatoes Thinly sliced
1 1/2 c fontina cheese Shredded
 pn Black pepper to taste

To make the dough - In a medium bowl combine the yeast with the water and  sugar.  Stir gently to mix then let stand for five minutes or until bubbly.  Add one cup of the all purpose flour and the salt.  Mix thoroughly. Add the  whole wheat flour and the cornmeal and mix thoroughly. Sprinkle the  remaining all purpose flour on a clean work surface. Remove the dough from  the bowl and knead in flour as necessary, a little at a time to make a  workable dough.  Knead five to ten minutes, or until dough is smooth and  elastic.  Place in an oiled bowl, cover and let rise in a warm place for 45  minutes or until doubled in bulk. Punch down, shape into a ball, cover, and  let rise again until doubled, about 45 minutes to an hour.    To make the marmalade - In a heavy saucepan, beat the oil over medium heat.  Add onions, and sprinkle with sugar.  Cover and cook over medium low heat  stirring frequently, 30 to 40 minutes or until deep golden brown. Remove  from heat; stir in vinegar.    Preheat oven to 475.  Heat a heavy baking sheet, unglazed pizza dish or  bread tiles in the oven for five minutes.    Divide dough into four equal pieces.  On a lightly floured cutting board,  roll each piece of dough into a seven inch circle about 1/4 inch thick. Let  rest 5 to 10 minutes, brush dough lightly with olive oil and slide onto the  hot baking sheet.  Bake 10 to 15 minutes or until light golden brown and  crusty.    While still warm, brush lightly again with olive oil.  Top with ham, tomato  slices, then the Vidalia marmalade.  Sprinkle with shredded cheese. Return  to oven and bake 5 to 8 minutes or until hot and bubbly. Season generously  with black pepper and serve.    Source: Washington Post 1992 Around the Southern Table Submitted By DALE  SHIPP   On   05-06-94    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98

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Nutrition

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Serving Size: 1 Pizza (479g)
Recipe Makes: 4

Calories: 797
Calories from Fat: 244 (31%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2.4g
Cholesterol 47mg		14 %
Sodium 364.3mg		13 %
Potassium 1374mg		36 %
Total Carbohydrate 107.2g		32 %
	Dietary Fiber 17g	68 %
	Sugars, other 90.3g
Protein 39.2g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 797

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