Top this rustic pizza crust with a tangy pesto and goat cheese topping, or any that sounds pleasing. The topping neednít be Italian, either. The cornmeal in the crust suggests Mexican flavors, like spicy chilies, cilantro, Monterey jack cheese, and chorizo sausage.
Roll out the dough on a lightly floured surface with a rolling pin. Roll from the center out and turn the dough occasionally.
Fold the dough in half or quarters and pick it up. Transfer to the prepared pan and unfold to fit, being careful not to stretch it too much.