cup Cornmeal coarse
1 teaspoon Salt
cup Cold Water
2 cups Boiling Water
1 teaspoon Olive Oil
1 small Onion thin sliced
cup Bell Pepper thin sliced
10 Mushrooms sliced
1 small Zucchini thin sliced
5 cloves Garlic sliced
2 teaspoons Dried Basil minced(or 2T fresh)
Black Pepper to taste
2 smalls Tomatoes sliced (or 1 med)
"Easy deep-dish pizza with a thick and crunchy cornmeal crust"
1 1/4 hours to prepare (most of which is crust-baking time)
Yield: 1 10-inch pie (serves 4)
A savory crust that i have used is polenta. the moosewood cookbook has a nifty "polenta pie" recipe, which follows.
I presume you can do the "broth saute" thing and the pam thing to eliminate the fat completely, but i've never tried.
I use low-fat mozza.
Add the onion, and saute for 5 to 8 minutes, or until it begins to soften. add bell pepper, mushrooms, and zucchini, and saute until everything is tender. stir in the garlic and herbs, and saute just a few minutes more.