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White Pizza

DIRECTIONS

First, prepare the dough. In a small bowl, dissolve the yeast and honey in the warm water. Let stand until foamy (about 5 minutes). Transfer the dissolved yeast to a food processor and add 1-1/2 cups of cold water. Process briefly. With the machine running, gradually add the flours, semolina, and salt. Blend until a soft dough forms.
Turn the dough out onto a floured surface and knead until smooth and elastic (about 6 minutes). Form into a ball.
Coat a large bowl with vegetable oil and place the dough in the bottom. Turn the dough over to coat top side with oil. Cover the bowl with wax paper and a clean towel, and let stand in a warm place (80°F to 85°F) until the dough has doubled in size (about 2 hours).
Preheat the oven to 450°F. Lightly coat two 12-inch round pizza pans, dust with cornmeal, and set aside.
Using a floured fist, punch down the raised dough and turn it out onto a floured surface. Cover and let rest 10 minutes. Divide the dough in half and roll out each piece to a 12-inch round. Fit the rounds into the prepared pans and brush the tops with a little olive oil.
Spread half of the ricotta cheese on each pizza, then sprinkle with some rosemary. Arrange artichoke slices on top, then sprinkle with scallions and chiles. Next, scatter the Gorgonzola cheese on each pizza, add the remaining rosemary, and top with the mozzarella.
Bake in the lower third of the oven until the cheeses have melted and the tops are bubbly and begin to brown (20 to 25 minutes). Slide each pizza onto a round platter, cut into wedges, and serve immediately.