Instructions: Spray a 9-inch pie pan with nonstick spray. Preheat oven to 375 degrees.

Place cornmeal in a small bowl. Add cold water and stir until well mixed. Stir cornmeal mixture into saucepan with boiling water. Cook, stirring, over low heat until thickened, 3 to 5 minutes. Remove from heat and stir in salt and Parmesan.

Spread cornmeal mixture to form a crust in the greased pan, using wet hands or a spatula. Spread evenly across bottom and up sides. Bake uncovered for 30 minutes. Remove from oven and lower temperature to 350 degrees.

In saute pan, heat oil over medium-high heat. Saute garlic, onion, peppers, and mushrooms about 5 minutes, until vegetables are tender. Remove from heat and stir in black olives, basil, oregano, salt, black pepper, and red peppercorns.

Spread vegetables onto crust. Sprinkle mozzarella evenly on top and arrange tomato slices over cheese. Sprinkle generously with Parmesan. Bake 20 minutes at 350 degrees.

This recipe serves 4.

Comments: If you have a phobia about using yeast dough, try this easy way to make pizza crust. Actually, polenta is an Italian classic, making it a natural, if nontraditional, base for pizza.

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