To make crust: Combine the cornmeal, spelt flour and corn kernels (I like to put them in a food processor or blender first and break them up), baking powder and salt in a bowl and add 1/2 cup water and olive oil. Mix well so that it comes together and forms a dough, and transfer to a floured work surface. Knead for at least 5 minutes, until the dough is smooth and stretchy. Cover and set the dough aside as you prepare the rest of the ingredients.
To make "no-mato sauce": Combine the onion, carrots and beets in a saucepan and add enough water to just cover the veggies and a big pinch of sea salt. Bring to a boil, cover the pot, reduce heat and simmer for about 15 minutes. While the veggies are cooking, heat olive oil in a sauté pan and add the garlic and shallot and a big pinch of sea salt. Sauté for a minute or so, then add the oregano and continue to sauté until the veggies are soft and translucent.
When the carrots and beet are done, puree them in a blender, adding enough of the cooking water to get a thick sauce consistency. Add the blended mixture to the shallot and stir it in. Add black pepper to taste.
Preheat oven to 375° and oil a pizza pan or baking sheet.
Divide the pizza dough in half and roll out each half into a big circle and transfer it to a pizza pan. You can decoratively crimp the edges. I usually just roll it out a bit and then transfer it to the pan and continue to press it into the desired shape—circle or rectangle.
Prick the dough all over with a fork and bake for about 5 minutes.
Remove from the oven and top with sauce and your choice of toppings. I like to make two different pizzas so there's a choice. Return to oven for about 10 minutes, then slice and serve.
Published on January 22, 2010