Cute looking pizza, right? I thought so when I saw it in a magazine. I also thought it might be kind of genius to have a runny egg yolk act as the “sauce” for the pizza. After having tried it though, I’m feeling very lukewarm about this topping concoction, Maybe if it did have some crushed tomatoes underneath that cheese it could have worked.
What did work, though, was the crust. I took that from another recipe, thinking the polenta texture would work well against the eggs. We both loved this crust and since, through an unfortunate (read: fortunate for Nate) misreading of the term 5/8 c. I ended up almost doubling the dough, we’ve been able to use it with other pizza toppings as well. It’s delightfully crispy and full of crunch. And I’ve never had an easier time time rolling a dough out super thinly without having it stick to the counter, shrink back to much smaller, or fall apart transferring it to the pizza stone.
Polenta Pizza Crust
Adapted from the Costco Connection cookbook
2 t. active dry yeast
2 T. olive oil
1 t. kosher salt
1.5 cups all-purpose flour, plus more for dusting
3/4 c. fine-ground polenta
Combine yeast with 1/4 c. warm water in a mixing bowl and let sit for 10 minutes. Stir in 5/8 cup warm water, olive oil, and salt. Mix in flour and polenta. Knead for 7 minutes on a floured work surface.
Place dough in a large, oiled bowl. Cover and let rise in a warm place until doubled, about 1.5 hours. Punch dough down and let rest 10 minutes.
Preheat oven to 500 degrees. Roll dough out as thinly as possible and place on a pizza stone. Bake for 10 minutes, brush with additional olive oil and then add desired toppings. Place back in the oven til crust is crispy and cheese is melted.