Name: Three-Cheese Pizza with Onion, Sage, and Arugula
Cook time: 45 min
Total time: 2 1D4 hr
Yield: Makes 1 (14-inch) pizza
Ingredients: 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons); About 2 cups unbleached all-purpose flour; 3/4 cup warm water (105-115°F); 1 1/2 teaspoons salt; 1 1/2 teaspoons extra-virgin olive oil; 1 to 2 tablespoons cornmeal; 1 tablespoon extra-virgin olive oil; 1/4 lb Italian Fontina cut into 1/2-inch pieces (2/3 cup); 2 oz Gorgonzola dolce, cut into 1/4-inch pieces; 1/2 cup thinly sliced red onion (1 medium); 6 large fresh sage leaves, thinly sliced crosswise (1 tablespoon); 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup); 1/4 lb loosely packed baby arugula leaves (4 cups); a pizza stone

Image may contain Plant Food Bread Produce Vegetable and Sandwich

Photo by Vang Mikkel

Why a trio of cheeses? Fontina for its melting quality and nutty flavor, Gorgonzola for its biting blue punch, and Parmigiano-Reggiano for its uncanny ability to amplify other cheeses.

Cooks' note:

Dough can rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

Recipe notes

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