- Pizza Dough
- 1 1/2 teaspoon active dry yeast
- 6 tablespoons warm (110°F) water
- 6 tablespoons milk
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fine cornmeal
- 1/2 teaspoon fine sea salt
- 1 tablespoon rye flour
- 1 3/4 cup all-purpose flour, more for rolling dough
- 1/2 medium red onion, thinly sliced
- 4 ounces Fontina cheese, grated
- 2 tablespoons pine nuts, toasted
- 2 ounces Gorgonzola cheese, crumbled
- 1/2 pound tomatoes (about 2 medium), thinly sliced
- 1/4 teaspoon fine sea salt
- 3 tablespoons grated Parmesan cheese
- 10 fresh basil leaves, thinly sliced
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon ground black pepper
After dough has doubled in bulk, preheat the oven to 500°F. Form dough into a round ball (for 2 9-inch pizzas make 2 balls). Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8-inch thick. Lay dough on an oiled pizza pan and brush lightly with oil.
For the toppings, spread sliced onion over dough, followed by Fontina, pine nuts and Gorgonzola. Arrange tomatoes over cheese and sprinkle lightly with salt and pepper. Bake pizza for 8 to 12 minutes until crust is crisp and golden. Remove from oven and sprinkle with Parmesan, basil and thyme. Serve immediately.
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