Cornmeal Pizza Crust Recipes Recipes Recipe For Deviled

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CORNMEAL PIZZA DOUGH



Cornmeal Pizza Dough image

Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes enough for 6 nine-inch pizzas

Number Of Ingredients 7

2 cups warm water (about 110 degrees)
1/2 teaspoon sugar
2 envelopes active dry yeast (2 scant tablespoons)
3 tablespoons extra-virgin olive oil, plus more for bowl
5 cups all-purpose flour, plus more for dusting
1 cup yellow cornmeal
1 tablespoon salt

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



Cornmeal Pizza Crust image

The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Pureed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4 seven-inch pizzas

Number Of Ingredients 11

2 teaspoons active dry yeast
Pinch of sugar
2/3 cups warm water
1 2/3 cups all-purpose flour, plus more for work surface
1/4 cup cornmeal, plus more for pizza peel or baking sheet
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl
Roasted Tomatoes, optional topping
Easy Butternut Squash Puree, optional topping
Toasted Pumpkin Seeds, optional topping
Caramelized Onions, optional topping

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 PIZZA CRUST



Cornmeal Pizza Crust image

I've made this quite a few times, it's a really great pizza crust! We are garlic lovers so I added in 1 tablespoon minced fresh garlic and 1 couple teaspoons dried basil.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 1h30m

Yield 2 (16-inch) pizza doughs

Number Of Ingredients 9

3 teaspoons dry yeast
1 teaspoon sugar
1/2 cup warm water
5 cups flour (more if needed)
2 teaspoons salt
2 tablespoons sugar
1/4 cup vegetable oil
1 cup cornmeal
1 1/2 cups warm water

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).

Nutrition Facts : Calories 1673.8, Fat 32.8, SaturatedFat 4.4, Sodium 2360.8, Carbohydrate 302.4, Fiber 14.2, Sugar 15.9, Protein 39.5

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST



Mexican Chicken Pizza with Cornmeal Crust image

Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g

MEXICAN DIP PIZZA WITH CORNBREAD CRUST



Mexican Dip Pizza with Cornbread Crust image

This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.-Gail Eltgroth, Austin, Texas

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 tube (11-1/2 ounces) refrigerated corn bread twists
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
2 cups shredded Colby-Monterey Jack cheese or Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
Chopped tomatoes, salsa and sliced green onions, optional

Steps:

  • Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives., Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired.

Nutrition Facts : Calories 406 calories, Fat 21g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 1058mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.

SANTA FE CORNMEAL PIZZA



Santa Fe Cornmeal Pizza image

You'll love the cornmeal crust of this "knife-and-fork" pizza that has been a hit with our family for years. It's a nice change from traditional pizza and so easy to make. -Mirien Church, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 15

1 cup cornmeal
1-1/3 cups water, divided
6 tablespoons grated Parmesan cheese, divided
1 medium onion, chopped
1 small green pepper, julienned
1 garlic clove, minced
2 tablespoons olive oil
1 can (8 ounces) tomato sauce
8 fresh mushrooms, sliced
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded part-skim mozzarella cheese, divided
1/2 cup sliced ripe olives

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.

Nutrition Facts : Calories 325 calories, Fat 14g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 606mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.

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