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.

Serve warm.

____________________ 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.

Cool.

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.

Blend well.