Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------------------DOUGH-----------------------------------
1 ts Salt 3 1/2 c Unbleached white flour
1 1/2 c Warm water divided 1/4 c Corn meal
-110-115 degrees 4 tb Olive oil divided
2 ts Light brown sugar 1/4 c Whole wheat flour
2 pk Fast rising yeast oregano

-----------------------------------SAUCE-----------------------------------
Salt to taste -oregano
4 Minced large cloves garlic 8 Ripe italian plum tomatoes
1/2 c Whipping cream -peeled, seeded and chopped
3 tb Chopped fresh basil 3 tb Unsalted butter
3 tb Chopped fresh

----------------------------------TOPPINGS----------------------------------
Olive oil 1/2 c Gorgonzola cheese
Other toppings as desired -crumbled

------------------------EAT AND ADD SALT. AFTER DOUG------------------------

: DOUGH: Measure 1/2 c warm water in a bowl. Add sugar
: and yeast and stir to dissolve. Let stand at least 5
: minutes to proof (froth forms on top). Meanwhile, sift
: together into a large bowl the white flour, wheat flour,
: corn meal and salt. Make a depression in the middle and
: add 3 Ts of the olive oil and 1 c warm water.
: Add yeast mixture. Mix all ingredients with your hands and
: gather together and place on floured board. Knead about 10
: minutes, adding more flour if dough is sticky, to form a
: smooth, elastic mass. Grease a large bowl with olive oil.
: Add dough, turning it to coat top. Cover and let rise in
: warm place, draft-free location until doubled in size (45
: minutes for fast rising yeast, 1 1.2 hours for regular).
: While dough is rising make sauce by melting butter in a
: saute pan. Add garlic and saute for one minute. Add
: tomatoes and cook 2 minutes, stirring constantly. Add
: cream, basil and oregano and bring to a boil, remove from
: divide into 6 equal pieces and, on floured surface, roll
: out to desired shape about 1/2 inch thick. Coat both sides
: of shaped crust with olive oil, then place on grill
: directly over fire until upper surface begins to bubble
: (about 2 minutes). Fire must be very hot and grill must be
: clean (coals should be red with a small flame, like a
: steak fire; this is important). Watch crust closely and
: rotate with spatula if necessary. Remove crust and turn
: cooked side up (it should be golden brown). Brush with
: olive oil, sauce, cheese and desired toppings. Sprinkle
: some olive oil over each pizza. Return for final cooking
: (2-4 minutes), rotating for even cooking.

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