INGREDIENTS

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.

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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