Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2, with enough leftover dough for 2 more pizzette

　　cornmeal for sprinkling baking sheet

　　

For dough

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

　　

Step 1

Preheat oven to 500°F. Lightly grease a large baking sheet and sprinkle with cornmeal.

　　

Make dough:

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Bake pizzette in lower third of oven 10 to 12 minutes, or until crusts are golden and cheese is golden and bubbling.