Yield: 2, 12-inch pizzas. (Serving size ¼ crust)
2½ - 2¾ cups All-purpose flour
1 package Fast-rising dry yeast
2 teaspoons Sugar
1 teaspoon Salt
1¼ cups Hot water
2 tablespoons Olive oil
¾ cup Cornmeal
¼ cup Chopped, natural American pistachios
Combine 1 cup flour, yeast, sugar and salt. Put water and oil in blender and add flour mixture while blending at medium speed. Whirl 15 seconds; pour into large bowl. Beat in 1½ cups flour, cornmeal and chopped pistachios. Knead in enough flour to obtain smooth dough. Cover bowl with plastic wrap and set in warm place about 15 minutes. Knead dough briefly, divide in two and shape or roll on greased pizza pans into 12-inch pizzas. Top with desired toppings* and bake at 450°F., for 12 to 14 minutes.
Nutritional Information per Serving:
251 calories, 6 g protein, 6 g fat, 1 g saturated fat, 43 g carbohydrates, 1.5 g sugars, 2.5 g fiber, 0 mg cholesterol, 297 mg sodium.