Recipe - Pizza Via Veneto

crust:
One half cup Coarse ground cornmeal
1 cup Warm tap water (110115
1 teaspoon Salt
deg)
One fourth cup Oil
1 pack Active dry yeast
filling:
3 One half cup Flour
1 pound Mozzarella; cut or sliced up
1 Sage; removed from the cas
D 28 ounce can whole

tomatoes, drained and coarsely crushed 2 garlic cloves, minced 3 tsp dried
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 6
Preheat the oven to 500 degrees. While the dough is rising, prepare the
filling. Cook the crumbled sa When the dough has finished its second
rising, lay the cheese over the do Bake for 15 minutes at 500 degrees. Then
lower the temperature to 400 degr (From THE PIZZA BOOK, by Evelyn Sloman)
Converted by MMCONV vers. 1.10

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini