---------- 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>
 
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