light brown sugar - firmly packed
garlic cloves, minced
basil, fresh chopped
oregano, fresh chopped
plum tomatoes, peeled, seeded and chopped
gorgonzola cheese, crumbled
or just top with your favorites, onion, black olives, roasted garlic, mushrooms, your choice!
1DOUGH: Measure 1/2 cup warm water in a bowl. Add sugar and yeast and stir to dissolve.
2Let stand at least 5 minutes to proof (froth forms on top).
3Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.
4Make a depression in the middle and add 3 tablespoons of the olive oil and 1 cup warm water.
6Mix all ingredients with your hands and gather together and place on floured board.
7Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.
8Grease a large bowl with olive oil.
9Add dough, turning it to coat top.
10Cover and let rise in warm place, draft-free location until doubled in size (45 minutes for fast rising yeast, 1 1/2 hours for regular).
11While dough is rising make sauce by melting butter in a saute pan.
12Add garlic and saute for one minute.
13Add tomatoes and cook 2 minutes, stirring constantly.
14Add cream, basil and oregano and bring to a boil, remove from heat.
15Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick.
16Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes).
17Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important).
18Watch crust closely and rotate with spatula if necessary.
19Remove crust and turn cooked side up (it should be golden brown).
20Brush with olive oil, sauce, cheese and desired toppings.
21Sprinkle some olive oil over each pizza.
22Return for final cooking (2-4 minutes), rotating for even cooking.