Ingredients

Serves 4

　　4 teaspoons yellow cornmeal

　　1/4 cup dry red wine

　　2 large heads radicchio about 1 1/4 pounds), cores discarded, cut into 1/2-inch-thick slices

　　1 large onion (about 3/4 pound), sliced thin

　　16 Kalamata or other brine-cured black olives pitted and cut into strips

　　2 ounces feta, crumbled (about 1/2 cup)

　　1 teaspoon cumin seeds

　　

For pizza dough

3/4 cup warm water (110°-115°F.) plus additional tablespoon if necessary

　　a 1/4-ounce package (2 1/2 teaspoons) active dry yeast

　　2 cups all-purpose flour

　　1 1/2 teaspoons salt

　　

For pizza dough

Step 1

In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)

　　

Step 2

Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen,thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.

　　

Make the pizza:

Step 3

Preheat oven to 500°F.

　　

Step 4

On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.

　　

Step 5

In a large saucepan simmer wine, radicchio, onion, and salt to taste over moderate heat until almost all liquid is evaporated, 3 to 5 minutes.

　　

Step 6

Spoon mixture evenly over dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with olives, feta, and cumin seeds.

　　

Step 7

Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.

　　

Nutrition Per Serving

Dough: each serving about:244 calories

　　.7 grams fat (2% of calories from fat).

　　#### Nutritional analysis provided by Gourmet

　　Pizza: each serving about: 400 calories

　　10 grams fat (23% of calories from fat).

　　#### Nutritional analysis provided by Gourmet