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Cornmeal crust pizza shell fillings

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I've got a couple of Vicolo cornmeal crust shells to fill and no exciting ideas. Suggestions?

http://www.vicolopizza.com/nf_crust.htm

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  1. Robert, I recently tried a Polenta and Goat Cheese Tart from Cooking Light that was tremendous...so you may explore some goat cheese fillings if you like goat cheese...here's the link to the recipe to perhaps give you some ideas...I ended up adding slices of roasted red peppers to this in addition to the yellow and green squash.

    http://www.nikchick.com/recipes/polen...

    1. Robert, I would also suggest a cheesey filling. Sheepsmilk ricotta with roasted garlic, proscuitto and toasted walnuts topped with shaved romano sounds good to me.

      1. Mozarella and (preferably) roasted corn kernels (rest ears over the gas flame on your stove until the kernels are slightly charred). After baking, top with chopped cilantro and a few squeezes of lime. (credit for this idea goes to the Cheeseboard in Berkeley, CA)

        1 Reply
        1. re: sbudick

          oooh. i miss living a block from the cheeseboard and peets and chez panisse.... sorry, back to the topic at hand:

          I think lots of mushrooms browned and deglazed in wine and fontina with fresh tomatoes and thyme on top would be pretty fab about now.

        2. The caramelized onions from the pasta dish posted from MH cookbook would be great too, especially with a lovely fontina, or a ricotta and thyme combo.
          Porcinis would be great too.

          1. P.S. Robert, do please tell us what you end up making!