When I was a kid, my mom often baked a similar version of this very yummy flat bread. As I began to discover my personal culinary creativity when I got older, I took this delicious recipe and began tweaking it and experimenting with it. Most recently, I began utilizing more healthful ingredients to make it better for our bodies. The result is an amazingly tasty comfort food that makes an excellent accompaniment to any main dish.

- 2 tbsp. organic cornmeal
- 2-1/2 c. whole wheat, spelt, or all-purpose flour
- 1 tsp. Real Salt
- 1 tsp. coconut sugar or white sugar
- 1 tsbp. quick-rise yeast
- 1 c. warm water
- 1 tbsp. extra virgin olive oil
- 1/2 c. Italian salad dressing (I prefer homemade)
- 1/2 tsp. Real Salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 3-4 c. cheddar cheese, shredded
- 2 tbsp. shredded Parmesan cheese
- toppings and garnishes (ideas: one can diced green chiles, sliced olives, julienned bell peppers, sliced jalapenos, dried parsley flakes, diced onion, bacon pieces)
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Grease a 12-inch pizza pan; sprinkle with cornmeal. Roll and tap the pan around to evenly spread the cornmeal. Tap off any extra. Set aside.
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In a mixing bowl with the kneading hook attached, combine flour, salt, sugar, and yeast. Gradually add water and oil. Knead for 2 minutes.
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Place in a greased bowl, turning once to grease all sides.
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Cover with plastic wrap or a towel and let rise for 20 minutes or until doubled. You know the dough has risen enough when two fingers inserted in the middle fail to spring back.
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Punch dough down.
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On a floured surface, roll out the dough to about the size of the pizza pan. Transfer dough onto the pan, flattening it evenly.
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Poke dough with a fork to evade air bubbles and to absorb the salad dressing.
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Brush the Italian salad dressing over the surface of the dough.
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In a small bowl, combine salt, garlic powder, pepper, and thyme.
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Sprinkle the spices evenly over the dressing. Sprinkle the shredded cheeses evenly. Add toppings and garnishes.
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Bake in a 450° Fahrenheit oven for 15 to 20 minutes or until edges are golden brown and cheese is melted.
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Cut into 16 wedges using a pizza cutter. Serve warm or at room temperature.
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