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Cornmeal Crust:
1 cup warm water
1 TB yeast (one "packet" is fine, I just like a little extra poof)
2 tsp sugar
3 TB olive oil
1 1/3 cup cornmeal
2 cups flour (GF mix is fine!)
1/2 tsp salt
Coney Island Sauce:
1 lb ground beef, (chuck or round would be fantastic!)
1 medium onion, diced
2 cloves garlic, minced
3/4 cup tomato paste(6 oz can)
2 cups beef broth
1 TB apple cider vinegar
1 TB brown sugar
1 TB yellow mustard
1 TB chili powder
2 tsp Worcestershire sauce
1 tsp celery seed
3/4 tsp cumin
salt and black pepper to taste
a few dashes of hot sauce to taste
* this makes more than enough for the pizza!! Leftover freeze beautifully too or feel free to half the recipe.
6 oz oz franks or sausages of your choice, sliced
6 oz extra sharp cheddar cheese
Crust:
Mix water with yeast and sugar, allow to proof for 5-10 minutes until foamy.
Coney Island Sauce:
1 lb ground beef, (chuck or round would be fantastic!)
1 medium onion, diced
2 cloves garlic, minced
3/4 cup tomato paste(6 oz can)
2 cups beef broth
1 TB apple cider vinegar
1 TB brown sugar
1 TB yellow mustard
1 TB chili powder
2 tsp Worcestershire sauce
1 tsp celery seed
3/4 tsp cumin
salt and black pepper to taste
a few dashes of hot sauce to taste
* this makes more than enough for the pizza!! Leftover freeze beautifully too or feel free to half the recipe.
6 oz oz franks or sausages of your choice, sliced
6 oz extra sharp cheddar cheese
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Mix water with yeast and sugar, allow to proof for 5-10 minutes until foamy.
Add in olive oil.
Combine flour, cornmeal and salt. Add to yeast mixture and mix well until it forms into a ball.
Combine flour, cornmeal and salt. Add to yeast mixture and mix well until it forms into a ball.
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Sauce:
In a large pan crumble and cook ground beef, cook until it is browning nicely
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Then add onions and garlic. Cook until no pink remains, crumbling the meat VERY well.
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Drain fat and return to pan
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Set aside to cool.
Preheat oven to 425
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Add sliced franks or sausages
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Top with extra sharp cheese.
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Bake at 425 for 10-15 minutes more until the crust is browning and the cheese is melted and bubbly.
Allow to set 5-10 minutes before slicing.
Slice and top with some diced onions and a squirt of mustard and enjoy!
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