How to make it

  • For roasted garlic cream:
  • Melt butter in small saucepan. Squeeze out all the roasted garlic from the peel into the pan. Using a spoon, mash the garlic until it's smooth. Add the cream and bring to boil. Once it begins to thicken, take off heat and add the parmigianno-reggiano. Season with salt and pepper.
  • For cornmeal crust:
  • In a large mixing bowl combine 1 cup of the flour, the yeast, and salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the 1 cup cornmeal and as much of the remaining flour as you can.
  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide in half. Cover and let rest for 10 minutes.
  • Grease two 11-13 inch pizza pans or large baking sheets. Sprinkle with cornmeal. Roll each half of the dough into an 11-13 inch circle or a 15x10-inch rectangle. Transfer to prepared pans. Build up edges of dough slightly. Do not let rise.
  • Prick dough with a fork. Bake in a preheated 425 degree oven for 5 minutes, or till golden brown on edges.
  • For assembly of Wild Mushroom Pizza:
  • Spread each crust evenly with roasted garlic cream, then top with both cheeses, caramelized onions, mushrooms and herbs.
  • For assembly of Sausage, Roasted Red Pepper & Caramelized Onion Pizza:
  • Spread each crust evenly with roasted garlic cream, then top with cheese, sausage, caramelized onions, basil and roasted red peppers.
  • Bake both pizzas for 10-15 minutes, or until cheese is melted.
  • Serve with a simple arugula salad with balsamic vinagrette.
  • Note: I caramelized the onions in a little olive oil, a sprinkle of sugar, a pinch of kosher salt and a tiny splash of aged balsamic.

Reviews & Comments 8

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    " It was excellent "
    angelinaw ate it and said...
    Mmmm...I don't know where you got me..the white garlic sauce or the carmelized onions! I will definitely try this, I have never made cornmeal crust before (or tasted it). A new tastebud adventure!!!Thanks and definitely a high-five!
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    " It was excellent "
    jimrug1 ate it and said...
    Holy Sh#$ This sounds killer!!...;-)~ I have never jad a corn meal pizza crust before! I am a sucker for garlic white sauce instead of tomato base... Your toppings are outstanding too. Saving this one for sure...

    PS - I like the way you caramelize your onions..
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I am always am making pizza from scratch and I am always trying new things for the crust. I can not wait to try this one.

    You have presented so many great toppings too and I would love to try them all Luisa.
    The answer would be a pizza party so I better send out the invitations.

    Five forks and a smile:)

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  • krumkake 13 years ago
    We have a pizza chain in Chicago - Lou Malnati's - that has the best cornmeal crust...something about that cornmeal keeps the crust crispy and so good. I am SO excited to not only try your crust recipe, but all of these delicious fillings, too. I will never, ever tire of pizza!! Thanks for the great post - and is making me very hungry this morning ~ Krum
    PS - Ph yeah, that garlic cream sauce...I think I can slather that on just about anything!
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  • conner909 13 years ago
    My girlfriend recommended Winco's garlic chicken pizza to me....I bought one and ended up giving it away. It had ranch dressing on it. Yuck! I somehow thought it would have a white cheese or garlic sauce...what a disappointment! Anyway, your garlic sauce looks absolutely wonderful, and my all time favorite pizza has sausage bell pepper and onions on I am gonna bookmark y our recipes and try them one of these days soon! Thanks!
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    " It was excellent "
    gagagrits ate it and said...
    You have me drooling, I make pizza all the time, this sounds wonderful, will bookmark and make...:)
    Was this review helpful? Yes Flag

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