Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------FOR CRUST------------------------------
3/4 tb Active dry yeast 3 1/2 c Unbleached white flour
2 c Warm water, 108'to 110'F 1 1/2 ts Salt
3 1/2 c Bread flour Semolina flour

----------------------FOR TOMATO SAUCE---------------------------
1 cn (14.5-oz) of whole Italian -tomatoes

------------------------FOR TOPPING-----------------------------
1 1/2 tb Extra-virgin olive oil -crumbled
1 sm Sweet onion, cut into 2 Pieces cooked bacon, cut
-1/4-inch matchsticks -into 1 -inch pieces
Salt freshly ground black 1 ts Finely sliced fresh mint
-pepper to taste 1 tb Pine nuts
1/4 c Tomato sauce 4 ts Italian parsley, cut with
1/4 c Ripe Gorgonzola cheese, -scissors

Prepare crust: In a 1-quart bowl, dissolve yeast in water and set
aside in a warm place for 10 minutes. Add bread flour, white flour,
and salt to mixture and mix well.

Lightly dust a work area with semolina flour and knead dough for
about 5 minutes or until dough is smooth and elastic. Divide dough
into 5 equal pieces and form into rounds, Cover dough with a moist
towel and allow dough to double in size, about 35 to 40 minutes.
Punch dough down, leaving an indentation in the center of each round,
cover and allow to rise again. Remove towel, punch dough down again,
and Pull and shape each piece into an 8-inch circle, 1/4-inch thick
and slightly thicker at the edges.

Place a pizza stone on a middle rack in a cold oven, set the
temperature at 500'F and heat stone for 30 minutes. Place pizza
crusts on stone and bake for 6 to 8 minutes. Remove crusts from oven
and set aside.

Prepare sauce: In a pan over medium heat, cook tomatoes until they are
reduced by half, about 30 to 45 minutes. Cool sauce slightly, purse
in a blender and set aside.

Prepare topping: In a small skillet over medium heat, saute 1 T
olive oil and onions together until onions are limp. Season with salt
and pepper and set aside.

Brush prebaked crust with remaining olive oil, top with tomato sauce,
cooked onion mixture, Gorgonzola, and bacon. Sprinkle each surface
with mint and pine nuts.

Bake the pizzas on a preheated pizza stone in a 500'F oven for 8 to 10
minutes, or until the crust is golden and crisp. Remove pizzas from
oven, sprinkle with parsley and serve. Makes 5 eight-inch,
main-course pizzas. To serve pizza as a first course, cut into
quarters.

House Beautiful/June/94 Scanned fixed by Di Gary

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