Cornmeal pizza crust! Had a slight resemblance to cornbread but it still tasted good. The version that was thinner and crunchier than mine was said to be quite delicious (his was on the larger pan, hence the difference in thickness).
The way it goes:
1 C cornmeal
1 C wheat flour
1 C unbleached AP flour
1 T garlic
2 tsp salt
½ – 1 tsp pepper
¼ C olive oil
1 C hot water (115 degrees)
1 T sugar
2 ½ tsp of yeast (or 1 package)
Mix sugar and yeast to hot water and let stand for about 10 minutes; it should foamed at this point. If not you’re technically supposed to start over but don’t go throwing out 10 batches of yeast; if 2 don’t foam just go about the rest of the steps.
While yeast is foaming (activating), mix the rest of the ingredients except the oil. After the 10 minutes are up, mix in oil and yeast mixture with the flour and knead into a ball. If your dough is too sticky add a little more flour until it stops sticking to your hands.
Rub olive oil on kneaded dough, put it in a large bowl and cover with plastic wrap and a towel and let rise for 2 hours.
Roll it out, sauce it, top it, and cook it at 475 degrees for about 12 – 15 minutes, or until golden brown.