Homemade pizza

Ingredients
2 cups all-purpose flour
1 envelope Fleischmann's Pizza Yeast
1-1/2 teaspoons sugar
3/4 salt
2/3 cup very warm water (120' to 130'F)
3 tablespoons oil
Pizza sauce, toppings and cheese
Preheat over to 425'F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended; about one minute.
Add gradually, enough remaining flour until soft dough ball is formed. You may need to add a little more water if dough is too dry. Dough will be slightly sticky.
Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes with floured hands, pat dough out to fill greased pan pizza pan, OR roll dough to a 12-inch circle and transfer to greased pan pizza pan.
Top as desired with pizza sauce, toppings and cheese.
Bake on bottom oven rack for 12 to 15 minutes until cheese is bubbly and crust is browned.

Polenta Pizza

Prep Time Cook Time Total time
1 hour 30 minutes 1 hr 30 minutes

I had made polenta for a meal the other day and I didn't realize it was much for only two people. Today I thought it would be easy and delicious to cook a Polenta Pizza with the left overs I had and it turned out delicious
The other day I had originally followed this recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/herbed-polenta-recipe/index.html as a side for my meal, it was very delicious,
however; I recommend following a basic polenta recipe to get the right consistency to make Pizza Polenta:
Ingredients
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Toppings
1/2 cup tomato sauce
1 cup mozzarella cheese
2 tb Panko bread crumbs
2 Roma tomatoes sliced in 1/4 inch slices
1/2 cup chopped fresh cilantro
3/4 cup red onions
1 cup ham, diced

Directions
1. Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
2.On a baking sheet, brush on olive oil, making sure to cover every square inch. Pour the cooked polenta, and spread with a spatula to cover the entire baking sheet. Season with sea salt and pepper, cover and refrigerate for 2 - 3 hours.
3. Once the polenta is firm, preheat the over to 425 degrees F. Uncover the polenta, and pop in the over for 20-25 minutes, or until it begins to brown lightly.
4. Meanwhile, in a sauté pan over medium heat, cook the ham until crispy. Transfer the ham to a paper towel lined dish. Top the polenta with the tomato sauce, cheese, tomatoes, red onions, cilantro, ham, Panko break crumbs and more cheese. Add salt and pepper.
5. Pop in the over for another 3-4 minutes or until the cheese has melted and the Panko bread crumbs begin to brown.
6. Serve immediately and enjoy!