Pizza with Polenta Crust

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * non-stick cooking spray
 * 1½ cups yellow cornmeal
 * 1 cup cold water
 * 1 cup boiling water
 * ½ teaspoon salt
 * ⅓ cup grated Parmesan cheese
 * 1 tablespoon olive oil
 * 1 large garlic clove crushed
 * ½ cup sliced white onion
 * ½ cup sliced red, green and yellow bell peppers
 * 1 cup sliced raw mushrooms
 * ½ cup sliced black olives
 * ½ teaspoon basil
 * ½ teaspoon oregano
 * 1 teaspoon freshly ground black pepper
 * 1 teaspoon crushed red peppercorns
 * 4 ounces grated mozzarella
 * 1 medium tomato sliced
 * ¼ cup grated Parmesan cheese

Directions

 * 1) Spray a pie pan with nonstick spray then preheat oven to 375°F.
 * 2) Place cornmeal in a small bowl.
 * 3) Add cold water and stir until well mixed.
 * 4) Stir cornmeal mixture into saucepan with boiling water then cook stirring over low heat until thickened about 5 minutes.
 * 5) Remove from heat and stir in salt and Parmesan.
 * 6) Spread cornmeal mixture to form a crust in the greased pan using wet hands or a spatula.
 * 7) Spread evenly across bottom and up sides.
 * 8) Bake uncovered for 30 minutes.
 * 9) Remove from oven and lower temperature to 350°F.
 * 10) In sauté pan heat oil over medium high heat.
 * 11) Sauté garlic, onion, peppers and mushrooms 5 minutes until vegetables are tender.
 * 12) Remove from heat and stir in black olives, basil, oregano, salt, black pepper and red peppercorns.
 * 13) Spread vegetables onto crust then sprinkle mozzarella evenly on top and arrange tomato slices over cheese.
 * 14) Sprinkle generously with Parmesan and bake 20 minutes at 350°F.