It's time for you to meet the amazing pizza with gorgonzola! The crispy crust, the indulgently creamy gorgonzola and the toasty walnuts are crazy delicious and the pizza dough is super easy to make!The recipe yields 2 large portions or 6 slices.
Prep Time15 minutesmins
Cook Time15 minutesmins
Proofing time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Pizza
Cuisine: Italian
Keyword: Pizza with gorgonzola
Servings: 2
Calories: 884kcal
Author: Katia
Ingredients
Pizza dough
1ball easy pizza dough(or your fav dough)
Gorgonzola topping
4 oz(120 grams)gorgonzola, dolce or piccante
4 oz(120 grams)fresh mozzarella in water, diced(or shredded firm mozzarella)
freshly ground black pepper, to taste
fine salt, to sprinkle before baking
Instructions
Pizza dough
Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
Topping
Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet.
Add the topping: top the dough evenly with mozzarella cheese, diced gorgonzola cheese and sprinkle the chopped walnuts on top. Finish with freshly ground black pepper (a few cracks of the grinder are fine) and a pinch of fine salt evenly distributed.
Bake the pizza: use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
Serve: allow the pizza to cool for a minute or two before. Slice and serve immediately. Serve with more freshly ground black pepper if you wish.
Notes
What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet or a large cookie sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza: place pizza and parchment paper onto a pizza peel onto the back of a baking sheet. When it’s time to bake, slide the pizza onto the hot reverted baking sheet and bake until golden and crispy.
Gorgonzola pizza leftovers: Cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice.