Sundried Tomato and Spinach Pizza with a Cornmeal Crust

Pizza-making is a family affair at my house. Sometimes we dish up individual crusts so that each member of the family can make their own interpretation. But this version is family-sized, vegetarian and oh so good!

Crust
1/2 cup yellow cornmeal or dry polenta
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
1/2 cup water

Combine dry ingredients in a large bowl, mixing in wet ingredients and kneading for about 8 minutes or until the dough is elastic. Roll the dough into a round shape (or press into a rectangular baking dish).

Meanwhile, preheat oven to 425 degrees.

Toppings
1 cup spaghetti sauce (you can also use olive oil and garlic or pesto instead)
1/4 cup sundried tomatoes in oil, chopped
small handful of fresh spinach
8 (or so) mozzarella slices
1/4-1/2 cup feta cheese, crumbled
basil leaves, chopped

Combine the sundried tomatoes and basil, tossing to coat. This will prevent the basil from burning while cooking.

Spread enough spaghetti sauce to coat the top of the cornmeal crust. Next lay individual leaves of fresh spinach over the top of the sauce. Top the spinach with the sundried tomato/basil mixture. Next sprinkle the feta over the top and, lastly, laying the mozzarella on top of the pizza.

Bake at 425 for about 20 minutes, or until the cheese is bubbly and lightly browned.