Three Cheese Pizza with Onion and Sage
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
1 12inch pizza
- Serves:
- 2
ingredients
-
Dough
- 1 1⁄4 cups unbleached all-purpose flour
- 1 1⁄4 teaspoons fast rising yeast (half a 1/4 ounce pkg)
- 1⁄2 cup hot water (130°F)
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1⁄2 teaspoon salt
- 1⁄2 cup cornmeal
-
Topping
- cornmeal, for sprinkling the baking sheet
- 6 large fresh sage leaves, halved or 1 teaspoon dried sage
- 3⁄4 cup finely diced danish fontina
- 1⁄4 cup crumbled blue cheese
- 1⁄2 red onion, sliced thin into rings
- 1⁄4 cup grated parmesan cheese
directions
- Dough: In food processor combine 1/2 cup flour and the yeast; with the motor running add the hot water; turn motor off.
- Add oil, honey, salt, cornmeal and 1/2 cup of the remaining flour; pulse until dough forms a ball; if needed add some of the remaining 1/4 cup flour to make dough soft but not sticky.
- Whirl dough for 30 seconds; knead 10 times on lightly floured surface; form into a ball and let rest, covered for 20 minutes.
- Preheat oven to 500°; roll dough out on lightly floured surface into 12" circle; oil a baking sheet and sprinkle with cornmeal.
- If using dried sage, sprinkle it on the dough; Sprinkle Fontina and blue cheese evenly, leaving a 1/2" border; add onion rings and fresh sage leaves; scatter the parmesan.
- Bake on bottom oven rack for 10 minutes or until crust is golden and cheese is bubbling.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.