- cornmeal for sprinkling baking sheet
- 2 cups all-purpose flour
- a 1/4-ounce package fast-acting yeast (2 1/2 teaspoons)
- 1 teaspoon sugar
- 1 cup hot water (130°F.)
- 1 cup yellow cornmeal
- 2 tablespoons olive oil
- 1 teaspoon salt
- olive oil for brushing pizzette
- 1/3 cup crumbled Gorgonzola (about 1 1/2 ounces)
- 2/3 cup finely diced mozzarella (about 3 ounces)
- 1/2 medium red onion, sliced thin (about 2/3 cup)
- 1 teaspoon finely chopped fresh rosemary leaves or 1/2 teaspoon
- dried rosemary, crumbled
- 1/3 cup freshly grated Parmesan
- Preheat oven to 500°F. Lightly grease a large baking sheet and sprinkle with cornmeal.
- In a food processor combine 1 cup flour, yeast, and sugar and with motor running add water. Turn motor off and add remaining dough ingredients. Process mixture until it forms a ball and process 15 seconds more to knead it.
- Turn dough out onto a lightly floured surface and knead 10 times. Reserves half of dough for making 2 more pizzette another time, wrapping it in a sealable plastic bag, pressing out excess air, and chilling or freezing. Reserved dough keeps, chilled, 1 day or, frozen, 1 month.
- Halve remaining dough and on lightly floured surface roll out each half into an 8-inch round. Transfer rounds to baking sheet and brush lightly with oil. Top rounds evenly with remaining ingredients and season with salt and pepper.
- Bake pizzette in lower third of oven 10 to 12 minutes, or until crusts are golden and cheese is golden and bubbling.