Cornmeal Crust and Goat Cheese Flatbread

This is one of my all time favorite recipes! We grow Calais Flint corn every summer and I’m always looking for creative ways to use cornmeal besides corn bread. This is an excellent winter meal from us because we use frozen pesto from the summer, local flour, our own cornmeal, sundried tomatoes that we dehydrated in the summer, sausage from our pigs and, of course, our cheese. I really like the texture that the cornmeal creates. This pizza has been a neighborhood favorite at the sugarhouse.

To make crust:


1/8 teaspoon sugar
1 1/4 cups warm water
2 1/4 teaspoons active dry yeast
1 1/2 cup unbleached white flour
1 cup whole wheat flour
2/3 cup cornmeal
2 teaspoon salt
3 1/2 tablespoons extra-virgin olive oil


6 oz pesto
6 oz fresh chèvre
6 oz shredded mozzarella
6 oz sun-dried tomato basil chèvre
4 oz shredded mozzarella
½ # cooked sausage or hamburger

Mix sugar, warm water and yeast together. Wait 5 minutes. In large bowl mix together dry ingredients: white flour, 1/2 cup whole wheat flour, cornmeal and salt. Stir in water and olive oil until just combined. On floured surface knead dough for 10 minutes adding additional 1/2 cup whole wheat flour to create a shiny, moist but not wet dough. Oil a large bowl. Put dough in bowl covering all sides with oil. Cover with plastic wrap and leave in a warm place to rise for an hour.

Preheat oven to 500. Once dough has doubled in size, roll out on a lightly floured surface. This dough is enough for one large thick crust pizza or two small thin crust pizzas. Oil the top of your pizza pan and put dough on. Rub a thin layer of oil all over the top of the crust. Sprinkle crust with a pinch of salt. Let rest for 15 minutes.

Preheat oven to 500. Cook crust on bottom rack for 5 minutes.

For Pesto and Plain Chèvre: Remove and spread crust with pesto. On top of pesto evenly sprinkle mozzarella cheese. Using a spoon or your hands pinch small amounts of chèvre evenly on top of the pesto and cheese. Add any other toppings you like. Favorites include roasted fingerling potatoes, sausage and fresh tomatoes.

Cook on bottom rack for 5 more minutes. Move to middle rack for 3-5 minutes or until golden brown.

For Sun-dried Tomato Basil Chèvre: Remove and spread with sun-dried tomato basil chèvre. Sprinkle mozzarella cheese on top. Add pre-cooked sausage or hamburger.

Cook on bottom rack for 5 more minutes. Move to middle rack for 3-5 minutes or until golden brown.

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