by Max Brantley
All it takes is a hint of fall to get my baking yen stoked. So tonight, I made what's become the favorite family pizza, from Greens vegetarian cookbook, the four-cheese model. The crust has a touch of milk and whole wheat flour. Cooked on a stone at 500 degrees, it's crisp as can be. But there's a lightness and chewy texture missing in most commercial crusts.
The topping is simple: brush the rolled-out dough with garlic-infused olive oil. Cover the dough with thinly sliced purple onions. Cover that with a mixture of provolone, fontina, gorgonzola and parmesan cheeses in a 2.5-2.5-1-1 blend. Then top with sliced tomatoes sprinkled with coarse salt and cracked pepper. Eight minutes of cooking and you're good to go.
I always make enough to have one to freeze.
I had only one crummy photo of the finished product. We ate it before I reviewed the photo and realized I should have shot another.