Three-cheese Pizza With Onion And Sage

To be Spirit-filled means to be controlled by the Holy Spirit. While we are yet in this life we may do things that grieve the Spirit. We may assert our own authority. At such times we are not Spirit-filled; we are self-propelled. But God will not leave us in this state. We are to be spiritual Christians. God is determined about that! And He has His means! By whatever measures are necessary, He forces our hands from the throttles of our lives. He re-asserts control. Once more we are Spirit-filled. We are characteristically Spirit-filled, or we are not Christians at all.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Dairy	Danish	October 199	1	Servings

INGREDIENTS

1 1/4	c	Unbleached all-purpose
		flour about
1 1/4	t	Fast-acting yeast, half a
		1/4-ounce
		package
1/2	c	Hot water, 130F.
1	T	Olive oil
1	t	Honey
1/2	t	Salt
1/2	c	Cornmeal
		Cornmeal for sprinkling the
		baking sheet
6		Fresh sage leaves, halved
		or 1
		teaspoon dried
		sage crumbled
3/4	c	Finely diced Danish Fontina
1/4	c	Crumbled blue cheese
1/2		Red onion, sliced thin into
		rings
1/4	c	Freshly grated Parmesan

INSTRUCTIONS

Make the dough:  In a food processor combine 1/2 cup of the flour and
the yeast, with  the motor running add the hot water, and turn the
motor off. Add the  oil, the honey, the salt, the cornmeal, and 1/2 cup
of the remaining  flour, blend the dough until it forms a ball, and if
necessary blend  in enough of the remaining 1/4 cup flour to form a
soft but not  sticky dough. Process the dough for 30 seconds, turn it
out onto a  lightly floured surface, and knead it 10 times. Form the
dough into a  ball and let it rest, covered with an inverted bowl, in a
warm place  for 20 minutes.  Preheat the oven to 500F. On a lightly
floured surface roll out the  dough into a 12-inch circle and transfer
it to an oiled baking sheet  (preferably black steel), sprinkled
lightly wih the cornmeal. (If  using the dried sage sprinkle it evenly
over the dough.) Scatter the  Fontina and the blue cheese evenly over
the dough, leaving a 1/2-inch  border, and arrange the onion rings and
the fresh sage leaves over  the cheese. Sprinkle the pizza with the
Parmesan and bake it on the  bottom rack of the oven for 10 minutes, or
until the crust is golden  and the cheese is bubbling.  Serves 2.
Gourmet October 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10616 Calories From Fat: 6131 Total Fat: 690.7g Cholesterol: 2611mg Sodium: 21220.4mg Potassium: 2804.5mg Carbohydrates: 514.6g Fiber: 19g Sugar: 7.8g Protein: 596.4g