What's That Tuesday

Handforged by a blacksmith. Will last a lifetime. One of a kind. The average household needs one on-average once a week. Answer: a pizza cutter. Made by Artist/blacksmith Al Stephens, Alabama USA.

I've made more than my share of pizza with an infinite number of topping combinations. This recipe is always a crowd pleaser. When the Gorgonzola melts, it becomes creamy and gives the pizza a nutty flavor. Top with pecans for additional nuttiness that is ideal with the creamy cheese. Ideal for luncheon entrée or dinner appetizer served a tossed green salad.

Grilled Three-Cheese Pizza

Recipe George Hirsch | Makes four appetizer servings

4 pieces of George's pizza dough 

1/2 cup shredded mozzarella

1/2 cup crumbled Gorgonzola

1/2 cup goat cheese or feta

2 Tablespoons pecans, chopped

6 fresh basil leaves, lightly torn

1 tablespoon olive oil

Fresh ground black pepper, to taste

Pre heat grill to medium or an oven to 500 degrees F.

Brush dough on both sides with olive oil. Place dough on grill top shelf or bake on a pizza stone for about 2-3 minutes until bottom of crust is crisp, flip over crust, and 

top crust with cheeses and pecans leaving a half-inch border around crust. Continue baking for about 2-3 minutes until cheese is melted. Remove pizza and top with fresh basil, olive oil and pepper, serve immediately.

Chefs note: Top pizza with carmelized onions after cheese melts to sweeten saltiness of cheese.