Cornmeal Mini-Pizza Dough - cooking recipe

Ingredients

2 cups all-purpose flour
1/4 ounce fast rising yeast (2 1/2 tsp)
1 cup yellow cornmeal
1 cup hot water (130 deg F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons olive oil
your favorite toppings
arugula or tomatoes

Preparation

Preheat oven to 500 deg. F.
In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water.
Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead.
Turn out onto a lightly floured board and knead 10 times. To make two pizzas, cut into half; wrap one half well and freeze for up to one month.
Divide remaining piece in half. Roll or press out each half into an 8\" circle. Transfer to a baking sheet and lightly brush or spray with additional olive oil.
Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
Note1: white cornmeal works just as well. While the recipe calls for hot water, I usually use room temperature or even cool water - the action of the FP can heat up the dough quite a bit, so I would rather allow a little more time.
Note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. I've never used a pizza sauce with this - if you do and it works, let us know!