Wild Mushroom & Sage Pizzettas

Heat oil in a large nonstick skillet over medium heat. Add mushrooms and onions and saute until tender, 3 to 5 minutes. Season with salt and pepper. Let cool.

Place a pizza stone or an inverted baking sheet on the lowest rack of the oven; preheat to 500 degrees F or the highest oven setting. Divide dough into 8 pieces. Using your fists, stretch one piece into a 6-inch round. Alternatively, with

a rolling pin, roll out on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap.) Place on a cornmeal-dusted pizza peel or an inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll a second piece of dough and place beside the first.

Sprinkle 2 tablespoons mozzarella over each round. Arrange 1/3 cup of the mushroom-onion mixture evenly over the cheese. Sprinkle with 1/2 teaspoon fresh sage (or 1/8 teaspoon dried).

Carefully slide the pizzas onto the heated pizza stone or baking sheet and bake until the bottoms are crisp and browned, 10 to 14 minutes. Repeat with the remaining dough and toppings.