Cornmeal is my new favorite ingredient

Berry Galette with Cornmeal Crust ready for the oven

I’ve found myself cooking with or eating meals with cornmeal a lot lately. One staple source of my cornmeal consumption has been pizza from Dove Vivi on 28th and Glisan. They make a thicker crust that somehow stays light and crispy (the cornmeal does it, of course).

Be sure to try their corn pizza with fennel sausage. And if they have it on the specials menu, you MUST try their fig and prosciutto pizza. The sauce is a fig puree and they are starting to cure their own prosciutto. I wish they would add this pie to the regular menu.

I also used cornmeal to make a berry galette this week. My friend left her Cooking Light magazine at my place, so I tried their recipe for Blueberry and Blackberry Galette with Cornmeal Crust (I used blueberries and raspberries instead).

The cornmeal created a nicely textured crust, and the berries oozed all over. Yum.