---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pizzettas (R T)
  Categories: Italian, Main dish, Breads
       Yield: 5 servings
  
            Pizza dough:
     2/3 c  Warm water; (abt 110 deg f)
     1/2 ts Sugar
       1 ts Active dry yeast
       2 c  All-purpose flour
     1/2 c  Polenta; or
            Coarsely ground cornmeal
       2 tb Whole-wheat flour
       1 tb Finely chopped rosemary; or
            -1 tsp dried
   1 1/2 tb Extra virgin olive oil;
            -*note plus
       2 tb Additional water
       1 ts Coarse sea salt
  
   Recipe by: Polenta  by Brigit Legere Binns
   *NOTE:  The original recipe used 2 T olive oil but I decreased it and
   added
   the additional water which was not called for in the recipe.
   
   To Make The Dough:
   In a glass measuring cup with a lip, combine the water and the sugar and
   stir to mix.  Sprinkle the yeast over the top and allow to stand for 10
   minutes until it has a frothy head.  If no frothy head forms, the yeast is
   bad and you will need to start again.
   
   In the bowl of a food processor fitted with  the metal blade, combine the
   all-purpose flour with the polenta, whole wheat flour, rosemary, olive
   oil,
   and salt.  Process briefly just to blend.  With the motor running, pour
   the
   yeast mixture steadily through the feed tube and process until the mixture
   forms a rough ball on the central stem.  If the dough has not formed a
   ball
   within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of
   water over the dough, then process again.  The dough should be processed
   for
   a total time of about 45 seconds.  Replace the feed tube cover so that no
   air will get in (I also covered the food processor with a towel to
   maintain
   the heat ... I had the air conditioner on all day so it was cool in my
   house) and leave the dough in the processor to rise for 1 to 1 1/2 hours,
   or
   until it has doubled, puffed, and softened.
   
   While the dough is rising, prepare any toppings you want to use.  I used
   rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and
   toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green
   bell peppers, and capers.  I just matched whichever I wanted onto each of
   the pizzas.
   
   If you need to hold the dough for baking later...just form the individual
   pizzas (without topping them)  and put them onto a refrigerator on
   nonstick
   cookie sheets for up to 2 hours.  They do not need to be reheated when you
   take them out of the refrigerator and put the topping on them.
   
   Preheat the oven to 450 deg F on the middle shelf.  I put in my baking
   stone.
   
   Process the dough in the food processor again for 5 seconds, then turn it
   out onto a lightly floured board.  Work the dought together to forinto 8
   to
   10 equal-sized balls. (I made 5 individual pizzas with the dough...as I
   wanted them to be a bit large to hold the fillings I had chosen.)   Place
   the dough balls on a lightly oiled large baking sheet, covered with a
   slightly dampened towel, and allow to rest for 15 minutes.  Press each
   ball
   out into a 3 inch round.  Put the toppings on and leave a 1/4-inch border
   around the edge.
   
   Bake for 10 - 12 minutes.
   
   These were wonderful!!
   
   Entered into MasterCook and tested for you by Reggie Dwork
   <reggie@reggie.com>
  
 -----

Plain Text Version of This Recipe for Printing or Saving