INGREDIENTS

INSTRUCTIONS

DOUGH
MARMALADE
TOPPING
To make the dough - In a medium bowl combine the yeast with the water and
sugar.  Stir gently to mix then let stand for five minutes or until bubbly.
Add one cup of the all purpose flour and the salt.  Mix thoroughly. Add the
whole wheat flour and the cornmeal and mix thoroughly. Sprinkle the
remaining all purpose flour on a clean work surface. Remove the dough from
the bowl and knead in flour as necessary, a little at a time to make a
workable dough.  Knead five to ten minutes, or until dough is smooth and
elastic.  Place in an oiled bowl, cover and let rise in a warm place for 45
minutes or until doubled in bulk. Punch down, shape into a ball, cover, and
let rise again until doubled, about 45 minutes to an hour.
To make the marmalade - In a heavy saucepan, beat the oil over medium heat.
Add onions, and sprinkle with sugar.  Cover and cook over medium low heat
stirring frequently, 30 to 40 minutes or until deep golden brown. Remove
from heat; stir in vinegar.
Preheat oven to 475.  Heat a heavy baking sheet, unglazed pizza dish or
bread tiles in the oven for five minutes.
Divide dough into four equal pieces.  On a lightly floured cutting board,
roll each piece of dough into a seven inch circle about 1/4 inch thick. Let
rest 5 to 10 minutes, brush dough lightly with olive oil and slide onto the
hot baking sheet.  Bake 10 to 15 minutes or until light golden brown and
crusty.
While still warm, brush lightly again with olive oil.  Top with ham, tomato
slices, then the Vidalia marmalade.  Sprinkle with shredded cheese. Return
to oven and bake 5 to 8 minutes or until hot and bubbly. Season generously
with black pepper and serve.
Source: Washington Post 1992 Around the Southern Table Submitted By DALE
SHIPP   On   05-06-94
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98

A Message from our Provider:

“If you want to be a leader, you must serve.”