Wild Mushroom Pizza with Sage, Fontina, and Parmesan

Name: Wild Mushroom Pizza with Sage, Fontina, and Parmesan
Yield: Serves 4 to 6 as a main entree
Cuisine: Europe, Italian
Ingredients: 1 3/4 cups, water; 2 1/4 teaspoons, dry active yeast (1 envelope); 2 tablespoons, olive oil, plus extra for brushing dough; 4 cups, bread flour; 1 1/2 teaspoons, table salt; , vegetable oil (or cooking spray) for oiling bowl; , semolina for dusting peel; 2 large cloves, garlic, minced; 2 tablespoons, olive oil; 1 (28-ounce) can, crushed tomatoes or tomatoes packed in puree, chopped coarse; 2 large cloves, garlic, minced; 2 tablespoons, olive oil; 1 pound, wild mushrooms or domestic mushrooms, brushed clean, trimmed, and sliced thin; 1 teaspoon, minced fresh sage leaf; , Salt and ground black pepper; 4 ounces, fontina cheese (1 cup), shredded; 1/4 cup, grated Parmesan cheese

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables
Vegetarian
Pizza

Appears in Cook's Illustrated May/June 1995

Make your dough with bread flour, stretch it instead of rolling, and line your oven with quarry tiles for the best, easiest homemade pizza.

SERVES 4 to 6 as a main entree

TIME 1¼ hours, plus 2 hours rising

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