Sunday 1/18

Polenta Pizza Crust

1 1/3 cups (7 oz./220 g.) gluten-free medium-grind cornmeal
Kosher salt and freshly ground pepper
1 1/2 Tbs. olive oil, plus more as needed
Toppings of your choice

 In a microwave-safe bowl, mix 4 cups (32 fl. oz./1 l.) water, the cornmeal, and 1 3/4 teaspoons salt. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Return to the microwave and cook at the high setting until very thick, about 5 minutes longer. Stir again, and then mix in the 1 1/2 tablespoons olive oil and a generous amount of pepper.

 Brush a large pizza pan generously with olive oil. (Do not line the pan with parchment, or the crust will not gain the desired texture.) Spread the cornmeal mixture out on the pan in a circle about 1/3 inch (9 mm.) thick and about 12 inches (30 cm.) in diameter, building up the edges slightly.

 To bake, preheat the oven to 375 degrees F (190 degrees C). Spread tomato sauce, if using, over the cornmeal crust, leaving a border, then layer on the desired toppings. Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up.

 Sprinkle the top of the finished pizza with chopped fresh herbs, if desired, then cut into wedges and serve right away.