In large bowl, combine 2 cups flour, yeast and salt. Add hot water and olive oil. Beat at low speed of electric mixer 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in cornmeal and enough additional flour to make soft dough.
On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover dough; let rest 20 minutes.
Meanwhile combine ingredients for filling; reserve.
Punch dough down. Divide into 10 equal pieces. Roll each piece to 6-inch circle. Place 1/3 cup filling on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 400?F for 25 minutes or until done. Serve warm. ++++++++++++++++++++
Variation:
SPINACH and MUSHROOM FILLING: Steam 1 pound fresh spinach until tender; cool. Chop spinach and squeeze to remove excess moisture; reserve. Place 1 tablespoon olive or vegetable oil in skillet over medium heat. Add 2 cups thinly sliced mushrooms and 2 medium cloves garlic, minced or pressed; stir and cook until golden, about 3 minutes. Add reserved spinach; cook and stir until dry, about 2 minutes; remove from heat. Cool. Stir in 2 cups Mozzarella cheese and 1 cup Ricotta cheese. Add measures listed above for the following ingredients:Parmesan cheese, pimientos, parsley, rosemary and basil (omit prosciutto). Season with salt and pepper to taste. Blend well.
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