2 cups all0purpose flour
1/2 cup white whole wheat flour or whole wheat flour
1/2 cup cornmeal
1/4 tsp. active dry yeast
1 tsp. salt
olive oil
1/2 cup no-salt-added tomato sauce
1/2 tsp. dried Italian seasoning
3 to 4 cups fresh vegetables such as halved chrry tomatoes, broccoli flourets and shredded radicchio
1 cup mushrooms, halved or sliced
2 oz. chorizo sausage, cooked and drained
1/2 cup crumbled feta cheese or 1 cup shredded mozzarella cheese
Directions:
1. In large bowl, combine both flours, cornmeal, yeast and salt. With a spoon, gradually stir in 1 1/4 cups warm water (120 degrees to 130 degrees Fahrenheit), stirring until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let stand at room temperature 12 to 24 hours.
2. Line a 15x10x1 inch baking pan with parchment paper. Brush parchment with olive oil. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough to edges and corners of pan (dough will be sticky). Cover; let rest for 1 1/2 hours or until puffy and dough pulls away slightly from edges of baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Pre-bake crust for 10 minutes. Combine tomato sauce and dried Italian seasoning, and spread over hot crust. Add vegetables (except radicchio), mushrooms, cooked chorizo, and cheese. Bake 10 to 15 minutes more or until golden brown. Add radicchio. Serve immediately.
Makes 6 servings.
