| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Danish |
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Unbleached all-purpose flour; about |
| 1 1/4 |
ts |
Fast-acting yeast; (half a 1/4-ounce |
|
|
; package) |
| 1/2 |
c |
Hot water; (130F.) |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Honey |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Cornmeal |
|
|
Cornmeal for sprinkling the baking sheet |
| 6 |
lg |
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
FOR THE DOUGH
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
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