Monday, January 30, 2006

Three Cheese Pizza with Onions, Sage and Rocket

Position one rack on lowest level of the oven, then put the pizza stone on that rack (I remove the other rack because it just gets in the way). Pre-heat the oven to 475 degrees for at least ten minutes but 20 is better.

One one-pound lump of frozen dough, thawed and worked to a 14-inch round
1 T olive oil
2 oz Fontina cut into 1/2-inch pieces
2 oz Gorgonzola dolce cut into 1/4-inch pieces
1/2 c thinly sliced red onion
12 large fresh sage leaves, thinly sliced crosswise
1/2 oz grated Parmigiano-Reggiano
4 oz loosely packed rocket (arugula)

Brush the oil on the dough, keeping away from the edges. Scatter Fontina and Gorgonzola onto dough, keeping an inch away from the edge. Scatter onion and sage (don't skimp on either of these; the onions will pile up but if they're sliced thinly, they'll wilt during cooking), then top with Parmigiano.

Carefully place in oven, and cook for nine minutes. Remove the pizza from oven (but not the stone), scatter rocket leaves all over, really pile them up, then put the pizza back in the oven for no more than two minutes. The rocket will wilt and turn soft. Put the pizza on a cutting board, pull the foil out from under it (magic!), cut and eat!

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