Polenta Crust
Ingredients:
1 tablespoon active dry yeast
1 tablespoon barley malt extract
1 cup warm water
3/4 cup semolina
1 cup unbleached all purpose flour
3/4 cup polenta/corn meal
1 taspoon salt
3 tablespoons extra virgin olive oil
Directions:
In a large mixing bowl, dissolve all the yeast and barley into your warm water. Once dissolved add semolina, flour, salt, polenta, and olive oil. Combine well. Once all ingredients are throughly combined knead the dough until it is shiney and smooth (add flour as needed). Place the dough in a lightly oiled bowl and cover with plastic wrap and let rise until doubled; should be about two hours.
Once dough as doubled, punch down and roll out forming a large circle and transfer to a baking sheet or pizza pan. Top with any preferred toppings (roasted veggies are great with this crust) and bake in preheated oven at 425F for 20-25 minutes.
I like making ptlonea with milk (one recipe calls for 5 cups to 1 1/2 cups ptlonea) and then throw cheese in there, like Manchego or cheddar or Parmigiano-Reggiano, whisk like mad, curse when hot plops of ptlonea jump out of the pot and onto my skin, and then proceed to devour with abandon.It's perfect with braised meats (a MUCH simpler alternative to risotto, that's for sure).