Directions (continued)

• and elastic, adding just enough flour to prevent it from sticking.
• Form into a ball, place in a large oiled bowl, turning to coat with
• the oil. Turn seam-side down and cover with plastic wrap. Let rise
• at room temperature about 1 hour, 30 minutes, until doubled in size.
• Position oven rack to top shelf, along with a pizza stone or baking
• sheet. Preheat to 450°F.
• Prepare sausage in a large skillet. Remove and drain the fat.
• Sprinkle working surface and rolling pin with cornmeal to prevent
• sticking. Knead dough for a few seconds to begin shaping it into a
• ball. Using rolling pin, roll the dough out to a circle that is
• approximately 10” in diameter. Finish stretching using your hands.
• The dough should be thin. Remove baking sheet or pizza stone from
• the oven and sprinkle it with cornmeal. Carefully place the pizza
• dough on the stone or baking sheet and quickly sprinkle with Ricotta
• Cheese. Scatter the Mozzarella and Gorgonzola pieces, along with the
• sausage, and finally, top with Parmesan Cheese. Bake for 10-12
• minutes, until the crust is golden brown and the cheese is bubbly.
• Remove from oven, garnish with fresh herb, cut and enjoy! Yield:
• Serves 4-6.