CRUST:

1 1/2 c. yellow corn meal
1 c. cold water
1 c. boiling water
1/2 c. grated Parmesan cheese

1. Place cornmeal in a small bowl. Add cold water and stir until uniformly combined. 2. Stir cornmeal mixture into saucepan of boiling water. Cook, stirring over low heat until thick (about 5 minutes). 3. Remove from heat, and stir in Parmesan. Form a crust in a greased 9 inch pie pan. (Use wet hands and/or a spatula to pat it into place). 4. Bake uncovered at 375 degrees for 30 minutes. Remove from oven. Turn oven down to 350 degrees.

FILLING:

1 tbsp. olive oil
1 lg. clove garlic, crushed
1/2 c. minced onion
1/2 c. sliced bell pepper
1/2 c. sliced black and/or green olives
A few sliced fresh mushrooms
1 tsp. oregano
1 tsp. basil
Red and black pepper to taste
1/3 lb. Mozzarella, sliced
1 med. tomato, sliced
Parmesan, for the top

1. Saute garlic, onion, peppers, and mushrooms in olive oil for about 5 minutes (until vegetables are tender). Remove from heat; add herbs. 2. Spread sauteed mixture into crust. Arrange slices of olive, Mozzarella, and tomato on top. Sprinkle generously with Parmesan.