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Ingredients

• 1 cup warm water (100° to 110°)
• 1 (1/4-ounce) package active dry yeast (about 2 1/2 teaspoons)
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon sea salt plus more to top bread
• 2 tablespoons olive oil
• Freshly ground black pepper, to taste
• Toppings: 1/2 zucchini, thinly sliced (1/4 cup); 1/2 medium purple onion, thinly sliced (1 cup); 1 small green or red pepper, thinly sliced (1/3 cup); 1/2 small eggplant, thinly sliced (1 cup); 2 teaspoons fresh rosemary; 3 teaspoons fresh sage

Description

Prep: 30 Minutes; Rest: 1 Hour, 15 Minutes; Bake: 14 Minutes.

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