Gorgonzola Cheese Spread
INGREDIENTS:
1 Pizza Dough Martha Stewart
Cornmeal for dusting
6 oz Dolce Gorgonzola, cut in
sm Pieces
24 Fresh sage leaves
1 Pizza Dough Martha Stewart
Cornmeal for dusting
6 oz Dolce Gorgonzola, cut in
sm Pieces
24 Fresh sage leaves
Heat oven to 450F. Heat a pizza stone in oven for at least 30 mintues, or preheat a large baking sheet for 15 minutes. Place discs of dough on a lightly floured surface and gently roll out or stretch into 1/4-inch thick circles 7 inches in diameter.
Place one circle of dough on a wooden peel that has been dusted with cornmeal (or use a large spatula). Using the tine of a fork, pierce the surface of the 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 just 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. Return to oven and cook until crust is golden brown and cheese is bubbling, about 3 more minutes. Cut pizza into six pieces and serve immediately. Repeat process three times with remaining dough, Gorgonzola, and sage.
Place one circle of dough on a wooden peel that has been dusted with cornmeal (or use a large spatula). Using the tine of a fork, pierce the surface of the 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 just 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. Return to oven and cook until crust is golden brown and cheese is bubbling, about 3 more minutes. Cut pizza into six pieces and serve immediately. Repeat process three times with remaining dough, Gorgonzola, and sage.