<p>To make a delicious bruschetta, simply substitute crispy Italian bread for the pizza dough. <em>Makes one 12-inch pizza.</em>
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<p>• <a href=”https://www.motherearthliving.com/cooking-methods/deborah-madisons-pizza-dough.aspx” target=”_self”>Pizza dough</a>
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• Two 4-ounce balls fresh mozzarella<br />
• Olive oil<br />
• 15 to 20 sage leaves<br />
• Chunk of fresh Parmigiano-Reggiano cheese<br />
• Red pepper flakes<br />
• Sea salt</p>
<p>1. Preheat oven to 500 degrees. Thinly slice mozzarella and set it on paper towels to dry.</p>
<p>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.</p>
<p>3. Lay mozzarella over dough, drizzle with a little oil and bake 7 minutes.</p>
<p>4. Remove pizza from oven, add sage leaves and bake another 8 to 10 minutes, or until crust is golden.</p>
<p>5. Remove pizza from oven, grate Parmigiano-Reggiano over the top, and season with red pepper and salt. Paint edge of crust with additional oil. Cut into wedges and serve immediately.</p>
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Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/a-passion-for-pizza.aspx” target=”_self”>
<strong>A Passion for Pizza</strong>.</a>
