2 Reviews

Thank you Bergy, this was an absolutely outstanding pizza! My semolina pizza crust is famous around the block, but your cornmeal/whole wheat combination was two-thumbs-way-up. I also added some dry oregano to the crust. I also like the fact that it calls for yogurt instead of sour cream - i think the crust is more moist this way. I guess the only thing I'd do differently next time is not to add this much cheese. I am a cheese lover, but I think too much cheese for this pizza doesn't do it justice ;p Loved this!

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Izzy Knight May 29, 2002

We enjoyed the interesting combination of flavors in this pizza. Nothing overpowered, and it was subtle but far from bland. My crust turned out a tiny bit chewier in the middle than I wanted, but it was a nice robust crust (held up under toppings) and otherwise had a great texture. I'm thinking the chewiness may have been from using non-fat yogurt, which was all I had. But I was thinking that the crust would be great with some combination of roasted garlic, cheddar, and rosemary, maybe cut up into appetizer size. That might be something to try for a holiday gathering. Thank you for a great dinner and a promising "blank canvas" in the crust!

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Meredith C-ville December 08, 2007
BBQ'd Cornmeal Crust Pizza with Artichokes