Categories: Pizza/Flatbread

Ingredients

• 1/4 cup olive oil
• 10 fresh sage leaves
• 1/2 cup grated mozzarella
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 cup grated Asiago
• 1/2 cup grated sharp white cheddar
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 1/2 cup Crushed Tomato Sauce (see recipe)
• Kosher salt and red pepper flakes, to taste

Directions

1. Heat the oil in your smallest saucepan over medium heat until it is hot enough to fry the sage. Add the leaves one at a time, taking care that they don’t overlap, and fry until rigid and dark green, about 2 minutes. Use a form to remove them from the oil, set on a paper towel to drain, and reserve for topping. Save 2 tbsp. of safe-infused oil for brushing the dough.

2. In a large bowl, mix the four cheeses together. Reserve for topping.

3. Preheat the grill, roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

4. Spread the entire surface with the sauce and sprinkle with the cheese mixture.

5. Finish grilling the pizza per the master instructions.

6. Remove from the grill, garnish with the fried sage, and season with salt and red pepper.. Slice and serve immediately.

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