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Ingredientes
- 1/3 c. yellow cornmeal
- About 2 c. flour
- 2 tbsp. extra virgin olive oil
- 1 lg. onion, chopped
- 1/2 teaspoon dry basil
- 1/2 teaspoon salt
- 3 med. tomatoes (can also use canned tomato wedges)
- 1 (8 ounce.) pkg. mozzarella cheese
Direcciones
- About 1 1/4 hrs before serving: into medium bowl, measure cornmeal and 2 c. flour. Gradually stir in 3/4 c. cool water. With hand, knead dough 2 min or possibly till smooth. Cover bowl with plastic wrap and let rest 15 min.
- While dough is resting, in 10 inch skillet over medium heat, in warm extra virgin olive oil, cook onion, dry basil, and salt till onion is tender.
- Preheat oven to 425 degrees. Turn dough onto floured surface; knead about 2 min till dough is not sticky, adding more flour if needed. With floured rolling pin, roll dough into 12 inch round. Spread onion mix over dough; mix in half, then in half again. Healthy pinch to seal edges. Roll into 14 inch round (edge may be irregular). Place on large cookie sheet. Bake 15 min. Meanwhile, thinly slice tomatoes. If using ripe olives, slice each in half.
- Remove crust from oven. With crust still on cookie sheet, arrange toppings on crust; sprinkle with sliced basil and pepper. Bake pizza 15 min or possibly till crust browns and cheese is bubbly. Makes 4 main dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 268 | |
| Calories from Fat 85 | 32% |
| Total Fat 9.58g | 12% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 299mg | 12% |
| Potassium 195mg | 6% |
| Total Carbs 33.4g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.18g | 1% |
| Protein 11.62g | 19% |
