Gorgonzola and Walnut Pizza
Ingredients
- 2 pcBread dough (thinly rolled)
- 250 gBuffalo milk mozzarella ("di bufala") (drained and torn)
- 300 gGorgonzola cheese (crumbled)
- 80 gWalnut kernel (roughly chopped)
- 100 gEruca sativa (fresh)
- 4 tbspExtra virgin olive oil
- 2 tspHoney (drizzled)
- 2 pinchBlack pepper ground
Method
A thin, crispy crust topped with creamy, pungent gorgonzola. The richness of the cheese is balanced by bitter arugula and crunchy walnuts.
- 1
Preheat your oven to its maximum setting, at least 250°C. Leave the baking tray inside so it gets piping hot. Stretch the bread dough thinly on a floured surface.
- 2
Tear the mozzarella into pieces and scatter over the dough. Add the gorgonzola in small, even dollops. Season generously with pepper.
- 3
Slide the pizza onto the hot tray. Bake until the edges are puffed, golden, and crispy. The cheese should be bubbling vigorously.
- 4
Out of the oven, scatter the walnuts and arugula. Finish with a drizzle of extra virgin olive oil and a few drops of honey to balance the salty blue cheese.
Frequently asked questions
How do you get this dish right?
- The tray must be piping hot before placing the pizza to sear the dough instantly.
- Don't overload the center, otherwise the moisture from the cheese will prevent the dough from baking properly.
How long does this dish keep?
Eat immediately. If needed, reheat for 2 minutes in a dry pan to restore the bottom crispiness.
