Cornmeal Crust Pizza Duo Recipe

For roasted garlic cream:

Melt butter in small saucepan. Squeeze out all the roasted garlic from the peel into the pan. Using a spoon, mash the garlic until it's smooth. Add the cream and bring to boil. Once it begins to thicken, take off heat and add the parmigianno-reggiano. Season with salt and pepper.

For cornmeal crust:

In a large mixing bowl combine 1 cup of the flour, the yeast, and salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the 1 cup cornmeal and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide in half. Cover and let rest for 10 minutes.

Grease two 11-13 inch pizza pans or large baking sheets. Sprinkle with cornmeal. Roll each half of the dough into an 11-13 inch circle or a 15x10-inch rectangle. Transfer to prepared pans. Build up edges of dough slightly. Do not let rise.

Prick dough with a fork. Bake in a preheated 425 degree oven for 5 minutes, or till golden brown on edges.

For assembly of Wild Mushroom Pizza:

Spread each crust evenly with roasted garlic cream, then top with both cheeses, caramelized onions, mushrooms and herbs.

For assembly of Sausage, Roasted Red Pepper & Caramelized Onion Pizza:

Spread each crust evenly with roasted garlic cream, then top with cheese, sausage, caramelized onions, basil and roasted red peppers.

Bake both pizzas for 10-15 minutes, or until cheese is melted.

Serve with a simple arugula salad with balsamic vinagrette.

Note: I caramelized the onions in a little olive oil, a sprinkle of sugar, a pinch of kosher salt and a tiny splash of aged balsamic.