Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease 9-inch pie plate. bring water to a boil in medium saucepan. slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick. stir in fontina cheese, cream, parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick. spread into prepared pie plate; cool for 1 hour or until firm. cut into wedges; serve topped with sauce or tomatoes. (i prefer sauce).

Target recipe: preheat oven to 425 degrees. place pizza crust on pizza pan, prick several times with fork tines and bake for 7 to 8 minutes. in a medium skillet, heat the italian dressing to a boil and add the garlic and onion, cooking until the onion is wilted. stir in the asparagus, carrot slices, broccoli flowerets and mushrooms. cook over medium heat, stirring frequently, for 3 to 4 minutes or until vegetables are crisp tender. remove the pizza crust from oven and top with sliced roma tomatoes, sprinkle basil over tomatoes and cover with the vegetable mixture. sprinkle the roasted red pepper over all and top with mozzarella cheese and the grated parmesan. return to oven and bake for 10 to 15 minutes or until cheese is melted and crust is golden brown.