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White Pizza with Sage

Source of Recipe


Local Flavors, by Deborah Madison






List of Ingredients



• -- Pizza Dough --
  
• 1/2 cup plus 2 Tbsp warm water
  
• 1-1/2 tsp active dry yeast
  
• 1/8 tsp sugar
  
• 1-1/2 cups all-purpose flour (plus about 2 Tbsp for kneading the dough)
  
• 1/2 tsp kosher salt
  
• 1-1/2 tsp olive oil
  
• .
  
• -- Topping --
  
• 2 tsp yellow cornmeal
  
• 7 to 8 ounces fresh mozzarella
  
• 15 to 20 fresh sage leaves
  
• 1/4 tsp crushed red pepper flakes
  
• 1/8 tsp kosher salt
  
• 1/4 cup freshly grated Parmesan cheese
  






Instructions



1. To prepare the dough: Put the warm water in a mixing bowl and stir in the yeast, sugar and 1/2 cup flour. Set aside until foamy, 20 to 30 minutes. Lightly oil a clean bowl for the dough.
   
   Stir the salt and oil into the yeast mixture, then start stirring in 1 cup of flour until the dough is fairly stiff. Turn out onto a lightly floured counter and knead about 10 minutes, until the dough is smooth and shiny. Add a little more flour, if needed. Put the dough in the oiled bowl, turn once to coat, cover with plastic wrap and set aside to rise until doubled in bulk, about 1 hour.
   
   
2. Preheat oven to 450 degrees (F). Sprinkle a baking sheet or pizza pan with cornmeal and set aside. Slice the mozzarella thinly and set on paper towels to dry.
   
   
3. Roll the dough into a circle about 12 inches in diameter, keeping the edge a little thicker. Lay the dough on the prepared pan.
   
   
4. Lay the mozzarella on top of the dough. Bake 7 minutes. Place the sage leaves on top and sprinkle with the pepper flakes and salt. Continue baking until the crust is golden, about 10 minutes. Remove from the oven and sprinkle the top with Parmesan. Cool a few minutes before cutting into wedges.
   
   Makes 1 (12-inch) pizza