It's the first time I've tried this cornmeal countertop. It came out a little crispier and we really liked it. I invite you to try it too.
-for the countertop:
320 white flour
130 corn flour (Malay)
1 sachet of dry yeast
1 teaspoon sugar
2 tablespoons olive oil
1 teaspoon salt
200ml lukewarm water
2 canned tuna in its own sauce
100g corn kernels
1 red bell pepper
50g pitted olives
200 g mozzarella
2-3 cherry tomatoes
Method of preparation:
In a bowl, put the yeast, water and sugar. With your fingers, crush the yeast and set aside for 5 minutes.
Add the mayonnaise over the flour mixed with the cornmeal and salt and knead a dough.
Cover with a kitchen towel and leave in a place away from electricity.
I put all the ingredients in the bread machine and got the dough.
After doubling in size, spread a sheet and place in the oven tray (30×37 cm) greased with oil.
Grease the dough with tomato sauce or ketchup, using a brush, and then sprinkle the ingredients on top.
Cut the peppers, olives and tomatoes into slices and add them to the dough. Sprinkle the corn kernels and drained tuna on top.
Cut half of the amount of mozzarella into cubes and add over the composition and place the tray in the preheated oven for 25-30 minutes at 180 degrees.
Remove the tray, sprinkle the rest of the grated mozzarella and sprinkle on top and leave in the oven for another 2-3 minutes.
Allow to cool slightly and serve with ketchup.