1/3 c. yellow cornmeal
About 2 c. flour
2 tbsp. olive oil
1 lg. onion, minced
1/2 tsp. dried basil
1/2 tsp. salt
3 med. tomatoes (can also use canned tomato wedges)
1 (8 oz.) pkg. mozzarella cheese

OPTIONAL TO ADD:

1 (3 1/2 oz.) can (drained weight) pitted ripe olives
1 (3 1/2 oz.) pkg. sliced pepperoni
1 (2 oz.) can anchovy fillets, drained
1/4 c. packed thinly sliced fresh basil leaves
1/4 tsp. cracked black pepper

About 1 1/4 hours before serving: into medium bowl, measure cornmeal and 2 cups flour. Gradually stir in 3/4 cup cold water. With hand, knead dough 2 minutes or until smooth. Cover bowl with plastic wrap and let rest 15 minutes.

While dough is resting, in 10 inch skillet over medium heat, in hot olive oil, cook onion, dried basil, and salt until onion is tender.

Preheat oven to 425 degrees. Turn dough onto floured surface; knead about 2 minutes until dough is not sticky, adding more flour if needed. With floured rolling pin, roll dough into 12 inch round. Spread onion mixture over dough; fold in half, then in half again. Pinch to seal edges. Roll into 14 inch round (edge may be irregular). Place on large cookie sheet. Bake 15 minutes. Meanwhile, thinly slice tomatoes. If using ripe olives, slice each in half.

Remove crust from oven. With crust still on cookie sheet, arrange toppings on crust; sprinkle with sliced basil and pepper. Bake pizza 15 minutes or until crust browns and cheese is bubbly. Makes 4 main dish servings.