Cornmeal Crust

Hi Everyone!

Are you ready for a recipe blitz? :) I figure it's about time I get on here and post some new recipes - I only have about a half dozen that I've been wanting to share!

First up I wanted to post this crust I found when I wanted to make a Mexican style pizza - I love the crust, and used it to top a Mexican style pot-pie, too! I may even try making it alone, just pita-bread style - not sure exactly what I'll do with it then... just eat it maybe...

Cornmeal Crust

1 1/2 c. flour (I used white whole wheat)
1 T. sugar
1 1/4 tsp. dry yeast
1/4 tsp. coarse salt
3/4 c. warm water
1 T. olive oil
1/3 c. cornmeal (think you can stretch this to 1/2 c. if you really like the corn-ey flavor!)

Combine 3/4 c. flour, sugar, yeast and salt. Add water and oil and beat. Stir in cornmeal and the rest of the flour, and knead til smooth and elastic - about 5 min. Cover and let rest 10 min.

To make pizza, have the oven preheated to 450:
Spray baking sheet with oil and sprinkle with cornmeal. Press the dough into a 14x10" rectangle and prick with a fork. Bake 8-10 min, or til edges just begin to brown. Top with 1 c. Mexican cheese blend, 1 1/2 c. chopped cooked chicken, diced tomatoes, and chopped yellow bell peppers, and another 1 c. Mexican cheese. Bake another 6-8 min.

To make pot pie, only make 1/2 crust recipe and have oven preheated to 375:
Layer in a pie plate - thick layer of chopped meat with a little broth (seasoned as desired), 1/2 can of drained corn, 1/2 can rinsed black beans, and layer cheese. Top with rolled out crust, crimp edges, and bake - about 20 min (I think!) until top is dry and beginning to brown.

This is how I made a pot pie - you can definitely add tomatoes or whatever else sounds good! My broth didn't thicken at all, so you may want to serve it in bowls or dust the bottom with flour maybe, to make a thicker broth.

Enjoy!