Gorgonzola and Walnut Pizza

A thin, crispy crust topped with creamy, pungent gorgonzola. The richness of the cheese is balanced by bitter arugula and crunchy walnuts.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1319
• Protein: 52 g
• Carbs: 130 g
• Fat: 65 g

Ingredients

• 2 piece Bread dough ( thinly rolled )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 300 g Gorgonzola cheese ( crumbled )
• 80 g Walnut kernel ( roughly chopped )
• 100 g Eruca sativa ( fresh )
• 4 tbsp Extra virgin olive oil
• 2 tsp Honey optional ( drizzled )
• 2 pinch Black pepper ground

Instructions

1. Oven and dough prep

   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. Topping

   Tear the mozzarella into pieces and scatter over the dough. Add the gorgonzola in small, even dollops. Season generously with pepper.

3. High-heat baking

   Slide the pizza onto the hot tray. Bake until the edges are puffed, golden, and crispy. The cheese should be bubbling vigorously.

4. Fresh finish

   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.

Chef's tips

• 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.

Storage

Eat immediately. If needed, reheat for 2 minutes in a dry pan to restore the bottom crispiness.