Recipe - Rustic Pork

=== CRUST ===
1 pack Dry yeast ; (One fourth oz)
1 One fourth cup Water
One fourth teaspoon Sugar
Olive oil
1 tablespoon Salt
3 cup Flour
2 tablespoon Cornmeal
=== SPICY ROASTED TOMATO
TOPPING ===
1 pound Plum tomatoes
1 tablespoon Extravirgin olive oil
Salt
1 tablespoon Grated Parmesan cheese
preferably
ParmigianoReggiano
2 tablespoon Fresh thyme
(or 1 tspn dried thyme)
Freshly ground pepper
One fourth teaspoon Red pepper flakes; optional
=== OLIVEROSEMARY TOPPING
===
One half cup Grated Parmesan cheese
preferably
ParmigianoReggiano
One half cup Pitted cut or sliced up olives Nicoise
or Kalamata
1 tablespoon Fresh rosemary leaves
Freshly ground pepper

CRUST: Mix yeast, One fourth cup warm water and sugar in large mixing bowl. Let
rest until mixture begins to bubble, about 10 minutes. Stir in One fourth cup
olive oil, salt and remaining 1 cup water. Add about 1 One half cups flour and
stir with wooden spoon until blended. Continue to add flour little at a
time, stirring, until dough comes together in ball. Sprinkle remaining
flour onto work surface. Turn out dough and knead, incorporating flour just
until dough is smooth and elastic, 3 to 5 minutes. Do not overknead. Coat
dough with 1 teaspoon olive oil and place in large plastic food storage bag
or large bowl and cover with dish towel. Allow dough to rise until doubled
in bulk, about 1 hour. Sprinkle 2 (15inch) pizza pans or backs of 2 (15
by 9inch) baking sheets with 1 tablespoon cornmeal each. Divide dough in
half. Roll out each piece on lightly floured surface to 14inch circle
1/8inch thick. Or roll out into 14 by 8inch rectangle if using baking
sheets. Place dough on pans, patting edges to make roughly even circle,
leaving 1inch border. Drizzle each crust with 1 tablespoon oil and smear
over entire surface. SPICY ROASTED TOMATO TOPPING: Place tomatoes on baking
sheet and broil about 2 inches from heat source until skins are partly
blackened on all sides and tomatoes are soft, 7 to 10 minutes. Let cool,
then put through food mill fitted with fine disk. Heat oil in skillet over
high heat. Add tomato pulp and cook, stirring frequently, until thickened
and reduced by 1/4, about 5 minutes. Remove from heat and season to taste
with salt. Sauce may be prepared up to 2 days ahead and refrigerated. Smear
1 crust with tomato sauce mixture, leaving 1/2inch border. Sprinkle with 1
tablespoon Parmesan cheese, thyme, pepper to taste and red pepper flakes if
desired. OLIVE ROSEMARY TOPPING: Sprinkle remaining crust with cheese to
edges of dough. Top with olive pieces, rosemary leaves and freshly ground
black pepper to taste. ASSEMBLY: Bake pizzas on lowest rack in
wellpreheated oven at 475 degrees until crust is browned and bubbled, 10
to 15 minutes. Cut into appetizersize pieces. Yields 12