Pizza With Gorgonzola And Tomatoes
- Dough
- 1/4 cup plus 2 tablespoons lukewrm water (110F)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour or bread flour
- 2 garlic cloves minced
- 3 tablespooons evoo
- 1/2 cup coursley grated fontina cheese
- 1/2 cup grated mozzarella cheese
- 4 ounces Gorgonzola cheese
- 12 plum tomatoes (fresh or canned), peeled, seeded and chopped
- Salt and freshly ground black pepper
- To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70 Degrees to 75F. Let it rise for 2 hours or until it has doubled in size.
- Make the pizza dough and let rise.
- Thirty minutes before baking, preheat the oven to 500F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes. Or use a pizza pan.
- In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 30 minutes. In anther bowl, combine the fontina mozzarella, and Gorgonzola cheese and set aside.
- In a saucepan over high heat, heat the remaining 1 tablespoon olive oil. Add the tomatoes and bring to a boil. Decrease the heat to low and simmer until the tomatoes are very dry and 1/2 cup remains, 15 to 20 minutes. Season to taste with salt and papper. Let cool.
- Punch down the dough. On a floured surface, divide the dough into 2 pieces and form into balls. Roll 1 piece into a 9-inch circle, 1/4 inch think. Transfer to a heavily floured pizza peel. Brush the dough to within 1/2 inch of the edge with the garlic-infused oil. Spread half of the tomato sauce on top of the dough to within 1/2 inch of the edge. Sprinkle with half of the cheese. Slide the pizza onto a pizza stone and bake until golden and crisp. 8 to 12 minutes. Remove from the oven and serve immediately.
- Can make one big pizza too.
dough, lukewrm water, active dry yeast, flour, garlic, evoo, coursley grated fontina cheese, mozzarella cheese, gorgonzola cheese, tomatoes, salt
Taken from www.epicurious.com/recipes/member/views/pizza-with-gorgonzola-and-tomatoes-50145365 (may not work)