This culinary icon elevates the humble pie into a towering bake of molten cheese and chunky tomato sauce, invoking the primal joy of earth and fire in a doughy fortress.
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Dissolve yeast and sugar in warm water; set aside until foamy.
Combine flour, cornmeal, olive oil, salt, and yeast mixture; knead into a dough.
Let dough rise in a greased bowl until doubled, about 1 hour .
Preheat oven to 425°F (220°C). Roll dough into a 12-inch circle.
Press dough into a deep-dish pizza pan, forming a crust.
Layer cheese, sausage, and crushed tomatoes on top.
Sprinkle with oregano and for 30–40 minutes until crust is golden.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
