Cornmeal Pizza With Vidalia Marmalade Ham And Cheese

2 tb Active dry yeast

1 1/3 c Warm water (105-110 degrees)

pn Sugar 2 c Unbleached all purpose flour

2 ts Salt

1 c Whole wheat flour

1/2 c Cornmeal

2 tb Olive oil

3 tb Olive oil

4 c Thinly sliced Vidalia onions

1 ts Sugar

2 ts Cider vinegar

Olive oil for brushing dough 4 oz Thinly sliced dry cured

Country ham 1 c Thinly sliced plum tomatoes

1 1/2 c Shredded fontina cheese

pn Black pepper to taste

To make the dough - In a medium bowl combine the yeast with the water and sugar. Stir gently to mix then let stand for five minutes or until bubbly. Add one cup of the all purpose flour and the salt. Mix thoroughly. Add the whole wheat flour and the cornmeal and mix thoroughly. Sprinkle the remaining all purpose flour on a clean work surface. Remove the dough from the bowl and knead in flour as necessary, a little at a time to make a workable dough. Knead five to ten minutes, or until dough is smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 45 minutes or until doubled in bulk. Punch down, shape into a ball, cover, and let rise again until doubled, about 45 minutes to an hour.

To make the marmalade - In a heavy saucepan, beat the oil over medium heat. Add onions, and sprinkle with sugar. Cover and cook over medium low heat stirring frequently, 30 to 40 minutes or until deep golden brown. Remove from heat; stir in vinegar.

Preheat oven to 475. Heat a heavy baking sheet, unglazed pizza dish or bread tiles in the oven for five minutes.

Divide dough into four equal pieces. On a lightly floured cutting board, roll each piece of dough into a seven inch circle about 1/4 inch thick. Let rest 5 to 10 minutes, brush dough lightly with olive oil and slide onto the hot baking sheet. Bake 10 to 15 minutes or until light golden brown and crusty.

While still warm, brush lightly again with olive oil. Top with ham, tomato slices, then the Vidalia marmalade. Sprinkle with shredded cheese. Return to oven and bake 5 to 8 minutes or until hot and bubbly. Season generously with black pepper and serve.

Source: Washington Post 1992 Around the Southern Table Submitted By DALE SHIPP On 05-06-94