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1
Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine.
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2
With the motor running, add 3/4 cup hot tap water (about 115 degrees F).
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3
Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour.
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4
Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times.
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5
Make the pizzettes: Line 2 baking sheets with parchment paper.
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6
Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle.
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7
Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across.
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8
Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed.
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9
Transfer the rounds to the prepared pans.
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10
Mix the olive oil, oregano, and salt and pepper to taste.
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11
Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices.
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12
Sprinkle with the parmesan.
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13
Bake one sheet at a time, until the crusts are golden, about 8 minutes.
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14
Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves.
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15
Serve warm or at room temperature.
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16
Photograph by Anna Williams
