3 1/2 cups all-purpose flour
1 package Fleischmann's¬Æ Active Dry Yeast
1 teaspoon salt
1 1/4 cups very hot water, (120 to 130ºF)
1/4 cup olive oil, or vegetable oil
1/2 cup cornmeal
PROSCIUTTO AND CHEESE FILLING
1 1/2 cups Ricotta cheese
1 1/2 cups grated Mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 4-ounce jar diced pimientos**
2 ounces thinly sliced prosciutto, or salami
2 tablespoons fresh minced parsley
2 medium cloves garlic
1/4 teaspoon rosemary leaves
1/2 teaspoon basil leaves
In large bowl, combine 2 cups flour, yeast and salt.
Add hot water and olive oil.
Beat at low speed of electric mixer 2 minutes, scraping bowl occasionally.
Add 1/2 cup flour; beat at high speed 2 minutes.
With spoon, stir in cornmeal and enough additional flour to make soft dough.
On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes.
Cover dough; let rest 20 minutes.
Meanwhile combine ingredients for filling; reserve.
Punch dough down.
Divide into 10 equal pieces.
Roll each piece to 6-inch circle.
Place 1/3 cup filling on one half of each circle.
Fold dough over filling; pinch seam or press with tines of fork to seal.
Place on greased baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 400ºF for 25 minutes or until done.
____________________ Variation: SPINACH and MUSHROOM FILLING: Steam 1 pound fresh spinach until tender; cool.
Chop spinach and squeeze to remove excess moisture; reserve.
Place 1 tablespoon olive or vegetable oil in skillet over medium heat.
Add 2 cups thinly sliced mushrooms and 2 medium cloves garlic, minced or pressed; stir and cook until golden, about 3 minutes.
Add reserved spinach; cook and stir until dry, about 2 minutes; remove from heat.
Stir in 2 cups Mozzarella cheese and 1 cup Ricotta cheese.
Add measures listed above for the following ingredients:Parmesan cheese, pimientos, parsley, rosemary and basil (omit prosciutto).
Season with salt and pepper to taste.