Jeanne Kelley Says: You can use two thinly sliced tomatoes in place of the cherry tomatoes—just be sure to drain the excess moisture from the slices to keep the pizza from becoming soggy. Goat cheese makes a delicious substitution for the Gorgonzola.
Pizza with Cherry Tomatoes and Gorgonzola
Makes one 12-inch pizza
Corn meal
8 ounces pizza dough (see recipe)
Extra virgin olive oil
1 garlic clove, pressed
1 1/2 cups grated mozzarella cheese
1 cup small cherry tomatoes, cut in half
3 ounces crumbled Gorgonzola cheese
Chopped fresh herbs, such as 3 tablespoons of Basil or Parsley or 1 tablespoon oregano or marjoram, or 2 teaspoons rosemary
Position one rack in the top and one rack in the bottom third of the oven and preheat to 425ºF. Sprinkle a heavy large baking sheet lightly with corn meal (about 1 tablespoon). Roll the dough out on a lightly floured surface to a 12-inch round. Transfer the dough to the prepared baking sheet and brush the dough with oil. Using fingertips or the back of a spoon, spread the garlic over the pizza. Sprinkle evenly with the mozzarella. Top with the tomatoes. Season the pizza with pepper and lightly with salt and sprinkle with the Gorgonzola cheese. Bake on the bottom rack until the bottom of the pizza is golden brown, about 15 minutes. Transfer to the top rack and bake until the top is golden, about 3 minutes. Transfer the pizza to cutting board; sprinkle with herbs. Cut into wedges and serve.
Pizza Dough
Makes about three 8-ounce balls of pizza dough
White whole wheat flour, available at most markets and health food stores, is milder than traditional whole wheat flour milled from red wheat –it adds a nice flavor to the pizza crust, but if you are unable to find it, you can add additional unbleached flour instead. The addition of wheat gluten flour makes a wonderful, slightly chewy crust. When I make pizza dough, I usually make a large batch as the dough will keep in the refrigerator for a days and it can be frozen up to a month.
1 cup luke warm water
1 1/2 teaspoons active dry yeast
2 1/4 cups unbleached all purpose flour
1/2 cup white whole wheat flour (King Arthur)
3 tablespoons vital wheat gluten flour (Bob’s Red Mill)
1 1/2 teaspoons kosher salt
2 tablespoons extra virgin olive oil
Whisk the water and yeast to blend in a 2-cup measuring cup and let stand 5 minutes. Combine the flours, wheat gluten and salt in a food processor; pulse to blend. Whisk the olive oil into the yeast mixture. With the processor running, pour the yeast mixture through the feed tube and process until the dough forms a ball, about 1 minute. (If the dough does not form a ball, add water by teaspoonfuls until the dough comes together to form a ball.) Continue processing 1 minute. Brush a large bowl with olive oil. Transfer the dough to the bowl and turn dough to coat with oil. Cover the bowl with a clean towel and let stand until doubled in volume, at least 1 1/2 and up to 8 hours. Punch the dough down. Divide the dough into three even balls, about 8-ounces each. (Can be made ahead. Place balls individually in resealable bags and refrigerate up to 5 days or freeze 1 month. Let refrigerated dough stand one hour and frozen dough thaw 4 hours at room temperature.)
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