Gorgonzola And Sage Pizzas
appetizers
1 pizza dough martha stewart
1 cornmeal for dusting
6 oz dolce gorgonzola, cut in small piec; es
24 fresh sage leaves
Recipe by: Martha Stewart Living November 1994 Heat oven to 450#161#F. Heat a pizza stone in oven for at least 30 mintues, preheat a large baking sheet for 15 minutes. Place discs of dough on a ligh floured surface and gently roll out or stretch into 1/4-inch thick circles inches in diameter.
Place one circle of dough on a wooden peel that has been dusted with cornme (or use a large spatula). Using the tine of a fork, pierce the surface of t dough numerous times. Arrange about an eighth of the cheese on the dough.
Slide dough onto hot pizza stone or baking sheet and bake until crust is ju starting to brown around the edges, about 2 to 3 minutes. Remove pizza from oven and arrange another eighth of the cheese and 6 sage leaves on top. Ret to oven and cook until crust is golden brown and cheese is bubbling, about more minutes. Cut pizza into six pieces and serve immediately. Repeat proce three times with remaining dough, Gorgonzola, and sage.
Yield: 4 servings
