Pizza with Gorgonzola and Tomatoes
Makes two 10-11 inch pizzas, to serve 6 as an appetizer or 2 as a main course.
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
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.