Delicious Homemade Pizza: Deborah Madison's White Pizza with Sage

Top chefs share their favorite “pie” recipes and a dash of inspiration.


| June/July 2008


To make a delicious bruschetta, simply substitute crispy Italian bread for the pizza dough. Makes one 12-inch pizza.

• Pizza dough 
• Two 4-ounce balls fresh mozzarella
• Olive oil
• 15 to 20 sage leaves
• Chunk of fresh Parmigiano-Reggiano cheese
• Red pepper flakes
• Sea salt

1. Preheat oven to 500 degrees. Thinly slice mozzarella and set it on paper towels to dry.

2. Roll or pat dough into a 12- to 13-inch circle, keeping it a little thicker at the edge. If using a baking stone, generously dust a peel (large, wide metal spatula used for baking) with cornmeal and lay dough over it. Otherwise, lay dough on a sheet pan or pizza pan.

3. Lay mozzarella over dough, drizzle with a little oil and bake 7 minutes.

4. Remove pizza from oven, add sage leaves and bake another 8 to 10 minutes, or until crust is golden.





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