1/3 c. cornmeal
2 c. flour
2 tbsp. salad oil
1/2 tsp. basil
1/2 tsp. salt (optional)
2-3 tomatoes
1 (8 oz.) pkg. mozzarella cheese
1 can olives
1 (3 1/2 oz.) pkg. sliced pepperoni
1/4 tsp. black pepper

1. Mix cornmeal and flour. Gradually stir in 3/4 cup cold water. Knead dough 2 minutes or until smooth. Cover bowl and let rest 15 minutes.

2. Cook onion, basil and salt in oil over medium heat until tender.

3. Preheat oven to 425 degrees. Turn dough onto floured surface, knead about 2 minutes, add more flour if needed. Roll dough into 12 inch round. Spread onion mixture over dough; fold in half, then half again. Pinch to seal edges. Roll into 12-14 inch round. Bake 15 minutes on pizza pan.

4. Thinly slice tomatoes, grate mozzarella cheese, slice olives. Arrange toppings on crust. Sprinkle with pepper. Bake 15 minutes or until crust is brown and cheese is bubbly.