Title: Four-Cheese Pizza Pockets - Country Living
Categories: Italy, Lunch
Yield: 8 Pockets
Basic Pizza Dough
2 t Chopped fresh parsley leaves
1 t Chopped fresh rosemary
-leaves
1 T Cornmeal
1/2 lb Fontina, cut into 1/2-inch
-chunks
1/4 lb Gorgonzola cheese, crumbled
1/4 lb Brie, cut into 8 slices
16 1/4-inch-thick slices plum
-tomato (about 3 medium-size
-tomatoes)
1 oz Piece Parmesan cheese
Fresh rosemary sprigs (optional)
Prepare Basic Pizza Dough, but add parsley and chopped rosemary to
the 2 c flour. Set aside to rise.
Heat oven to 450°F. Lightly dust 2 baking sheets with cornmeal.
Divide herbed pizza dough into 8 pieces. Form each piece into a
6-inch round. Fill center of each round with 1 oz Fontina, 1/2 oz
Gorgonzola, and 1 slice Brie. Fold dough over cheese to form pocket.
Using tines of fork, crimp open edges to seal tightly. Place pockets
on baking sheets.
Top each pocket with 2 tomato slices. Bake 10 to 12 minutes or
until golden brown. While pockets are baking, with peeler, scrape
Parmesan cheese into shavings. Top pockets with Parmesan shavings and
rosemary sprigs, if desired. Serve immediately or at room temperature.
Country Living/October/90 Scanned & fixed by DP & GG
