An unusual cornmeal crust for a basil-flavored pepperoni favorite.

CRUST:

1/2 c. warm water
1 tbsp. or 1 pkt. active dry yeast
1 tsp. sugar
1 tbsp. olive oil
3/4 c. unbleached flour
1/4 tsp. salt
1/2-3/4 c. cornmeal

TOPPING:

1 3/4 c. crushed tomatoes
2 tbsp. tomato paste
1/4 c. chopped fresh basil
1/2 tsp. garlic salt
2 garlic cloves, finely chopped
1 oz. 1" diameter pepperoni, cut into very thin slices, then quartered
1 tsp. garlic powder
4 oz. grated part-skim mozzarella cheese

1. Pour the warm water into a bowl. Sprinkle the yeast on top and add the sugar. Cover and let rest for 5 minutes. The mixture will look tan and milky.

2. Add the olive oil and the unbleached flour, and stir until moistened but not lump-free. Cover and let rest for 10 minutes, when the mixture will look bubbly and thick.

3. Stir in the salt, then add 1/3 cup of the cornmeal. Stir until incorporated. The mixture will be hard to stir, stick to the spoon, and pull away from the sides of the bowl.

4. Lightly oil your hands with a drop or two of oil to keep your hands from getting sticky when kneading. Put about 2 tablespoons of the remaining cornmeal on a counter top or cutting board. Transfer the dough to the board and lightly roll it in the cornmeal. Gently knead the dough for 5 minutes, pushing away with the palms of your hands, then pulling toward you with your fingertips. It should be slightly sticky at all times. If necessary, incorporate a little more of the remaining cornmeal into the dough, a tablespoon at a time, so the dough stays sticky without becoming heavy.

5. Put the dough in a clean, lightly oiled bowl. Cover and let rest for 45 minutes in a warm place.

6. Preheat oven to 450 degrees. Lightly coat a 10 1/2 x 16 inch cookie sheet with non-stick cooking spray.

7. In a 1 1/2 quart saucepan combine the tomatoes, tomato paste, basil and garlic; heat the sauce for 10 minutes over medium-low heat. Set aside.

8. Spread a tablespoon or two of the remaining cornmeal on a counter top or cutting board, or enough to keep the dough from sticking to the rolling pin. Roll the dough out into a 10 1/2 x 16 inch rectangle, and carefully transfer it to the prepared pan.

9. Ladle the sauce over the dough, then distribute the pepperoni, garlic powder and grated cheese; bake for 10 minutes.

Yield: Makes a rectangular pizza yielding 20 pieces, each about 2 1/2 x 3 inches.