Post by Granny Smith on Mar 23, 2008 12:15:07 GMT -5
White Pizza with Sage
contributed by carla
2 (4 oz.) balls fresh mozzarella
1/2 recipe pizza dough (or one pre-cooked pizza shell)
olive oil
15 to 20 sage leaves
1 chunk of Parmigiano-Reggiano
red pepper flakes
sea salt
Preheat the oven to 500F. Thinly slice the mozzarella cheese and set it on paper towels to dry.
Roll or pat the dough into a 12 or 13" circle, keeping a little thicker at the edge. If using a baking stone, generously dust a peel with cornmeal and lay the dough over it. Otherwise, put the dough on a sheet pan or pizza pan. Lay the mozzarella over it, drizzle with a little oil, and bake for 7 minutes. Remove, add the sage leaves, and bake until the crust is golden, another 8 to 10 minutes.
Remove from the oven, grate a little Parmigiano-Reggiano over the pizza, season with pepper flakes and a pinch of salt, and paint the edge with olive oil. Cut into wedges and serve immediately.
contributed by carla
2 (4 oz.) balls fresh mozzarella
1/2 recipe pizza dough (or one pre-cooked pizza shell)
olive oil
15 to 20 sage leaves
1 chunk of Parmigiano-Reggiano
red pepper flakes
sea salt
Preheat the oven to 500F. Thinly slice the mozzarella cheese and set it on paper towels to dry.
Roll or pat the dough into a 12 or 13" circle, keeping a little thicker at the edge. If using a baking stone, generously dust a peel with cornmeal and lay the dough over it. Otherwise, put the dough on a sheet pan or pizza pan. Lay the mozzarella over it, drizzle with a little oil, and bake for 7 minutes. Remove, add the sage leaves, and bake until the crust is golden, another 8 to 10 minutes.
Remove from the oven, grate a little Parmigiano-Reggiano over the pizza, season with pepper flakes and a pinch of salt, and paint the edge with olive oil. Cut into wedges and serve immediately.