But speaking of cornmeal...
Humdrum it may be, but I have a soft spot for cornmeal. I love cornbread, swoon over cornmeal pancakes, and I can't resist a pizza with a cornmeal crust.
And so, as it happens from time to time, we've been eating quite a lot of pizza lately. My go-to crust recipe is this one from Martha Stewart (but I sub half the flour for whole wheat). I like that it freezes well. (One friend of mine uses tortillas brushed with olive oil for an even easier, crispy pizza crust.)
My simple tomato sauce is usually a few of my jarred tomatoes, a tablespoon or so of tomato paste, and some dried basil and oregano. We tend to keep toppings a simple fare of sauteed veggies, sometimes sausage, and some cheese grated over the whole mess.
Other nights we get more creative, with fresh goat cheese ricotta from our friend 'Farmer Dave', bacon, sauteed leeks and peppers, and fresh tomatoes to make it pretty.