Cornmeal Crust Cheese Pizza Recipes

CORNMEAL PIZZA DOUGH

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Brush a large bowl with oil, and set aside.
• Stir together the flour, cornmeal, and salt in a large bowl. Pour in the yeast mixture and the oil; stir mixture until all of the flour-mixture is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes. Reshape the dough into a ball. (Alternatively, pour 5 cups all-purpose flour, cornmeal, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until dough is smooth and slightly sticky to the touch, 2 to 3 minutes. If dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition. Knead 4 or 5 turns on a clean work surface to form a ball.)
• Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
• Remove plastic wrap; punch down dough. Fold dough back onto itself 4 or 5 times; leave smooth side up. Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
• Punch down dough, and transfer to a clean work surface. Cut dough with a bench scraper or knife into sixths. Knead each piece 4 or 5 turns to form a ball. Cover all but one with plastic wrap.
• On a lightly floured work surface, flatten remaining dough ball into a disk. Loosely cover with plastic wrap; let rest 5 minutes. Using a rolling pin or your fingertips, flatten and push dough evenly out from center to form a 9-inch circle (or a 7-by-11-inch rectangle or rough oval).
• Line a baking sheet with parchment paper, and sprinkle with flour. Place dough on top. Cover with another sheet of parchment, and sprinkle with flour. Roll out and stack remaining dough balls.
• Wrap baking sheet with plastic wrap; refrigerate pizza dough until ready to use, up to 1 day.

CORNMEAL PIZZA CRUST

Steps:

• In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
• Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
• Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
• Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
• Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.

CORNMEAL-CRUST CHEESE PIZZA

Steps:

• Combine flour, cornmeal, salt, yeast and 1/4 cup Parmesan in large bowl. Add water and 2 Tbsp. oil; stir until mixture forms soft dough. Transfer dough to lightly floured surface; knead 5 min. or until smooth and elastic. Spray dough with cooking spray; cover loosely with plastic wrap. Let stand at room temperature 1 hour.
• Heat oven to 425°F. Pat dough onto bottom of 12-inch pizza pan sprayed with cooking spray; spread with pizza sauce to within 1 inch of edge. Sprinkle shredded cheese and Italian seasoning over pizza sauce. Brush remaining oil onto edge of crust; sprinkle with remaining Parmesan.
• Bake 10 to 12 min. or until shredded cheese is melted and edge of crust is golden brown.

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

Steps:

• Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
• On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
• Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
• Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

CORNMEAL PIZZA CRUST

Steps:

• Fit the kneaded blade on a heavy-duty mixer.
• Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
• In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
• When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
• After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
• Remove the dough from the mixing bowl and shape in a ball.
• Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
• Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
• Roll out the dough into two 16-inch circles.
• Place into lightly greased pizza pans.
• Top as desired.
• Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).

DEEP DISH CHEESE PIZZA

Steps:

• Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
• Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
• Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
• Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.

THREE-CHEESE CORNMEAL PIZZETTE

Steps:

• Preheat oven to 500°F. Lightly grease a large baking sheet and sprinkle with cornmeal.
• In a food processor combine 1 cup flour, yeast, and sugar and with motor running add water. Turn motor off and add remaining dough ingredients. Process mixture until it forms a ball and process 15 seconds more to knead it.
• Turn dough out onto a lightly floured surface and knead 10 times. Reserves half of dough for making 2 more pizzette another time, wrapping it in a sealable plastic bag, pressing out excess air, and chilling or freezing. Reserved dough keeps, chilled, 1 day or, frozen, 1 month.
• Halve remaining dough and on lightly floured surface roll out each half into an 8-inch round. Transfer rounds to baking sheet and brush lightly with oil. Top rounds evenly with remaining ingredients and season with salt and pepper.
• Bake pizzette in lower third of oven 10 to 12 minutes, or until crusts are golden and cheese is golden and bubbling.

SANTA FE CORNMEAL PIZZA

Steps:

• In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly., Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. , Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted.

MAC 'N' CHEESE CRUST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the mac 'n' cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2-4 minutes.
• Fold the cooked macaroni into the cheese sauce until well coated.
• Fold in the eggs and bread crumbs until incorporated.
• Grease a 16-inch pizza pan with nonstick spray. Spoon the mac 'n' cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges.
• Bake the mac 'n' cheese crust for 25-30 minutes, until browned on top and holding together.
• Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges.
• Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms.
• Return the pizza to the oven for 5-10 minutes, or until the cheese is melted and browned to your liking.
• Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6-8 minutes, until cool enough to handle.
• Transfer the pizza to a cutting board and cut into 10-12 slices.
• Enjoy!