If you've never had pizza with a cornmeal crust, I highly recommend you give this recipe a try. It's a simple technique that combines precooked polenta with water and flour until it makes a dough like consistency. The crust is prebaked before being topped with tomato sauce, red peppers, and green onions. To take a look at this scrumptious, vegetarian pizza, read more.
From Vegetarian Times magazine Ingredients 2 18-oz. pkg. precooked polenta Directions Serves 8.
2 Tbs. water
2 Tbs. cornstarch
2 Tbs. unbleached all-purpose flour
1 Tbs. granulated garlic
1/2 cup plus 1/3 cup soy Parmesan cheese
2 cups tomato sauce from 25-oz. jar, reserving remainder
4 slices soy Canadian bacon, cut into 2-inch strips
1/2 medium red bell pepper, sliced into 2-inch strips
3 scallions, thinly sliced tops with 2 inches of green
From Vegetarian Times magazine
2 18-oz. pkg. precooked polenta