Our sage plant is going great guns, and we want to use as much of its bounty as possible before it goes relatively dormant for the winter. I said I’d make a pizza. D says “but we want to use sage.” I sez “this is a sage pizza.” I picked 16 or 18 large leaves (really large ones) for this, and it really was not too much, interestingly. Preprep has two elements: 1) cooking the sage for a couple of minutes in butter – previous notes say 2 Tbsp, or even 1 1/2 Tbsp, was too much butter, but tonight’s 1 Tbsp was too little IMO. Return to 1 1/2 Tbsp. 2) cooking a small amount of chopped or (what I did ) sliced onion in 2 Tbsp olive oil till soft, adding a clove or two of minced garlic for 30 seconds, then pulling off the heat.
I used about 3 – 4 oz mozzarella and one of Fontina Valle d’Aosta for this, but I think less mozz and more fontina is the way to go – even try all fontina? Three sliced tomatoes, but this of course depends on the size of the tomatoes. After precooking the crust (which was a frozen 1/3 crust) 1 1/2 mins, brush on the garlic/onion/oil, grate 2/3 or so of the cheese over that, lay on the tomatoes, dot with gorgonzola dolce (I used 20 pieces – cut a 3/4″ square prism maybe 2″ long into four long quarters, then five slices crosswise – could have used much more than I did IMO but D was not dissatisfied). Grate the rest of the cheese over the top and bake 5ish mins, during which, restart the burner under the sage so it is hot and the butter (what there is of it) is liquid. Then brush/pour?/whatever the sage leaves over the top and serve.
D suggested we open a Domaine la Milliere Vin de Pays de Vaucluse, and that was a good choice. It’s a 2013. North Berkeley Wines is no longer representing them, so this and the one in the cellar are probably our last. This is a really good wine, but a mere shadow of the previous vintage we got there, of which, after tasting, we returned and got their remaining three cases.
Had small bowls of the Gazpacho from Tuesday (and yesterday) dinners. I defrosted the other half of Tuesday’s Acme Sweet Rustic Baguette, and took out both soft cheeses so they could warm up before lunch: The one called “Chauses” and the old favorite, Fromager d’Affinois. Had half of the remainder of each, saving the rest for tomorrow and the last bit of soup.