Serves 6
Preheat oven 375F middle shelf
Crust:
1 tsp sea salt
1/2 cup yellow cornmeal
1 tsp olive oil
1tsp minced fresh rosemary or thyme
Boil 1 cup water with the salt added.
meanwhile whisk the cornmeal into 2 cups cold water, then add this mix to the boiling salted water.
Bring back to boil, whisking to keep it smooth and lumpfree.
Reduce heat to low and cook again whisking often until mix thickens up.(15-20 mins) ..add fresh herbs, remove from heat
Cool slightly.
pour into a 10 inch oiled pie pan or oven proof dish, to make a thick crust.
Brush this crust with oil and bake approx 45 mins until it is set and firm, lightly golden.
Remove from oven and increase temp to 450F
Filling:
1tbsp olive oil
2 cups thinly sliced onions
2 sweet bell peppers thinly sliced
1 cup sliced zucchini
4 cloves garlic smashed and minced
zest & juice 1 lemon
1 cup blanched green beans ( optional)
3-4 tbsp fresh herbs (basil,rosemary oregano, thyme, sage, parsley, cilantro..your choice)
2 cups 1/4 inch thick sliced tomatoes
1 tsp crushed chili flakes (optional)
2 cups grated melting cheese (Mozzarella, Cheddar, Lancashire, Muenster, Fontina & etc.)
Heat the oil in a skillet and saute the onions & peppers for 2 mins, add the rest of the vegetables and saute for further 4 mins.
Add the lemon zest and juice and cook for 2 mins then remove from heat and add the fresh herbs.
Season to taste with sea salt & cracked black pepper
Sprinkle the crust with half the cheese, top with vegetable mix and sliced tomatoes, sprinkle with remaining cheese.
Bake 10-15 mins
Remove from oven and drizzle with olive oil..let stand 5 mins then cut into wedges and serve
Variations: add whatever fresh vegetables you have in season, or try this with wilted greens and grated nutmeg & cheese.
Use your imagination..whatever is your fave pizza can be made this way and is naturally gluten free...can also be cheese free too.
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