Pizza with Gorgonzola and Tomatoes
Makes two 10-11 inch pizzas, to serve 6 as an appetizer or 2 as a main course.
Make the pizza dough and let rise.
Thirty minutes before baking, preheat the oven to 500°F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.
In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 30 minutes. In another bowl, combine the fontina, mozzarella, and Gorgonzola cheeses 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 pepper. 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 thick. 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 the pizza stone and bake until golden and crisp, 8 to 12 minutes. Remove from the oven and serve immediately.
1 recipe Weir Dough for Pizza
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1/2 cup coarsely grated fontina cheese
1/2 cup coarsely grated mozzarella cheese
4 ounces Gorgonzola cheese
12 plum tomatoes (fresh or canned), peeled, seeded and chopped
Salt and freshly ground black pepper