Gorgonzola pizza is one of my children’s favorite pizzas, and my husband’s too. On the other hand, I try to avoid making it if I can, because I don’t like it at all. However, to make them happy, I do make it, maybe smaller, but I make it!
For lovers of cheeses that are creamy and especially those that melt like gorgonzola, this is the pizza for you!!!
My favorite pizzas are definitely the red ones, with the red pizza with sausage being my top choice. When there’s pizza night at my house, the first one I prepare is the sausage pizza!
Gorgonzola pizza is a delicious variant of traditional pizza, enriched with the unique and strong flavor of gorgonzola cheese.
You can also add ingredients to this base, such as speck, walnuts, mushrooms.
Try making it, and I’m sure you’ll make a family member happy!
If you make this recipe, or others from my blog, feel free to send me a photo of your dish. If you’d like, I’ll post it on my Facebook page under your name.
Approx. 1320 Kcal per pizza
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 2 pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Gorgonzola Pizza
- 1 1/2 cups water
- 1 1/2 tsp fresh yeast
- 4 1/3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 2.8 oz mozzarella
- 5.3 oz gorgonzola (spicy)
Tools
- 1 Non-stick pan non-stick pan
Preparation of Gorgonzola Pizza
Take a bowl, put in the water and dissolve the yeast, add part of the flour and mix well, then add the salt and the remaining flour.
Towards the end of the mixing, add the oil and finish.
Knead the dough until the ingredients are well incorporated enough to form a compact but soft dough ball.
You can choose to use a bread machine or a stand mixer, but you will see that the result will still be excellent.
Leave to rise in the container, covered with foil for at least 2 hours and until doubled in size.
When the rising is complete, transfer the dough to a work surface and knead it to recreate a smooth ball, then divide it into two parts and form two balls.
Let rest for at least 40 minutes before rolling out the pizzas.
After the time has passed, take the dough, stretch our pizza with your hands and transfer it to an oiled pan that has a diameter of about 10 inches, top with mozzarella and gorgonzola by crumbling them.
Bake in a preheated oven at 464°F, or even higher if your oven allows, for about 10 minutes, checking the cooking.
