Servings: 2
Source: Gournet 2/87 p.156
Ingredients
For the dough
1(4)C unbleached all-purpose flour
1 1/4 tsp (2Tbs) fast-acting yeast
1(4) Tbs olive oil
1 1/2 tsp (2 Tbs) honey
1/2 (2) teaspoon salt
1/2 (2) C yellow cornmeal
1/4 lb escarole or spinach, washed, spun dry an chopped coarse (about 3 1/2 C loosely packed)
2 Tbs olive oil
1 tsp minced garlic
corn meal for sprinkling the baking sheet
1/4 C crumbled Gorgonzola or other blue cheese
1 red bell pepper, cut into julieene strips
1/2 C finely diced whole-milk mozzarella
1Tbs minced fresh rosemary leaves or 1 tsp crumbled dried
Directions
Make the dough: In a food processor combine ½ cup of the flour and the yeast, with the motor running add ½ cup hot water (130° F.), and turn the motor off. Add the oil, salt, the cornmeal, and the remaining ½ cup flour, blend the dough until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the escarole mixture.
In a heavy skillet cook the escarole in 1 tablespoon of the oil over moderate heat, stirring, for 1 to 2 minutes, or until it is wilted slightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Press water out of escarole/spinach mixture.
Halve the dough, form each half into a ball, and stretch each ball into a 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal, and drizzle each round with ½ teaspoon of the remaining oil. Top the rounds evenly with the Gorgonzola, the escarole mixture, the bell pepper, and the mozzarella and sprinkle the rosemary over the topping. Drizzle the pizzette with the remaining 2 teaspoons oil and bake them on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden and the mozzarella is bubbling.