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1
In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the hot water, and turn the motor off.
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2
Add the oil, the honey, the salt, the cornmeal, and 1/2 cup of the remaining flour, blend the dough until it forms a ball, and if necessary blend in enough of the remaining 1/4 cup flour to form a soft but not sticky dough.
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3
Process the dough for 30 seconds, turn it out onto a lightly floured surface, and knead it 10 times.
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4
Form the dough into a ball and let it rest, covered with an inverted bowl, in a warm place for 20 minutes.
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5
Preheat the oven to 500F.
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6
On a lightly floured surface roll out the dough into a 12-inch circle and transfer it to an oiled baking sheet (preferably black steel), sprinkled lightly wih the cornmeal.
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7
(If using the dried sage sprinkle it evenly over the dough.)
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8
Scatter the Fontina and the blue cheese evenly over the dough, leaving a 1/2-inch border, and arrange the onion rings and the fresh sage leaves over the cheese.
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9
Sprinkle the pizza with the Parmesan and bake it on the bottom rack of the oven for 10 minutes, or until the crust is golden and the cheese is bubbling.
