Pizza with Gorgonzola and Onions, baked in the Ferrari oven, a delightful and enveloping flavor combination, perfect for those who love the bold character of gorgonzola.
Dinner with company? Gorgonzola and onion pizza: simple, delicious, and always pleases everyone! Here is a simple and delicious recipe to prepare this pizza right at home.
Essentially, it is a classic margherita with tomato and mozzarella, to which I added pieces of gorgonzola and boiled onions seasoned with EVO oil: a tasty idea to give a burst of flavor to a traditional pizza.
Few ingredients for an irresistible result, also thanks to the cooking in the Ferrari oven which makes it perfectly crispy and very quick to prepare. With this recipe, you can also make a great pizza by cooking it in a traditional oven.
The Ferrari oven (the latest addition to our home) is a small electric oven designed to bake pizza in very short times. Its main feature is its ability to reach high temperatures, usually around 750°F (400°C) or even higher, thanks to a powerful heating element and a compact cooking chamber.
This allows you to partially replicate the conditions of a traditional wood-fired oven, obtaining a pizza with a crispy edge and a soft interior in record time.
The Ferrari oven is a great solution for those who want to quickly make at home a pizza that seems to come out of a pizzeria’s oven.
But now let’s see together how to prepare the Pizza with Gorgonzola and Onions. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21.2 oz flour
- 1.5 cups water (60% hydration)
- 1/2 packet dry yeast
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 cup tomato sauce
- 7 oz gorgonzola
- 3 mozzarellas
- 1 onion (medium size – to taste)
- as needed extra virgin olive oil
- 3.5 oz sliced speck
Tools
- 1 Stand mixer
- 1 Pastry board
- 1 Rolling pin
- 1 Pizza oven
Steps
First, dissolve the yeast in lukewarm water with a pinch of sugar (if you are using fresh yeast). If you’re using dry yeast like me, add it to the flour without dissolving.
In the stand mixer’s bowl (or in a large bowl), pour the flour, add the water, the yeast, the extra virgin olive oil, and start kneading, then also add the salt (salt shouldn’t come into direct contact with the yeast).
Knead vigorously until you get a smooth and elastic dough. Form a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for at least 2 hours, or until doubled in volume. I usually place it in the turned-off oven with the light on.
Meanwhile, peel the onion, slice it thinly, and let it soften in a pan with a drizzle of extra virgin olive oil over low heat until it becomes tender and slightly golden. This step will soften the pungent flavor of the onion and make it sweeter during cooking.
Speedy tip: when I’m in a rush, I slice the onion and put it in a plate with a drizzle of oil, mix it quickly, and cook it in the microwave in 3 rounds.
After the rising time, take the dough and roll it out thinly with a rolling pin on a lightly floured work surface to prevent sticking, forming a disc about 10-11 inches (25-27 cm) in diameter, suitable for the size of the Ferrari oven.
Note: If you like your pizza with a thick crust, try not to deflate the edge: stretch the dough with your hands starting from the center, pushing the air from the center towards the outside, forming a disc. Leave about 1 inch (2-3 centimeters) from the edge without touching it, this way it will puff up during cooking.
Evenly spread the tomato sauce (or passata – I had some sauce ready) on the pizza base, leaving a small border free. Cut the mozzarella and gorgonzola into pieces, put them on the pizza, and then add the softened onion.
Meanwhile, turn on the Ferrari oven by turning the knob to 2 and 1/2. To avoid blackening the stone, I cover it with a sheet of aluminum foil.
Pick up the pizza with the paddles of the oven, place it on the already hot stone, drizzle it with a little extra virgin olive oil and, if desired, a sprinkle of oregano.
Let it bake, closing the lid, for about 5 – 8 minutes or until the edge is golden and crispy and the Gorgonzola has melted and is slightly golden.
Keep an eye on the cooking, as times may vary slightly depending on the oven model and the thickness of the dough.
Remove the pizza from the oven and serve immediately, hot and fragrant. Here is the Pizza with Gorgonzola and Onions ready. Enjoy your meal!
Until the next recipe.
This pizza with intense flavor and crispy texture will win you over with the first bite.
To complete, you can also add slices of speck.
Storage
You can store Pizza with Gorgonzola and Onions at room temperature for 1 day, covered with a sheet of aluminum foil. Before consuming, heat it for a few minutes in the oven (or in the pizza oven) or in the microwave.
Tips and Suggestions
– Gorgonzola has a strong flavor, so do not overdo it with the quantity not to overpower the other flavors.
– A neutral base like the margherita (tomato and mozzarella) is perfect to highlight the gorgonzola and onions.
Variations
– Gorgonzola, Onions, and Walnuts: adding chopped walnuts (after cooking to keep them crunchy) gives a pleasant crunchiness and a slightly bitter flavor that pairs well with the gorgonzola and sweetness of the onions.
– Gorgonzola, Onions, and Radicchio: add it raw before baking or sautéed in a pan.
– Gorgonzola, Onions, and Speck (or Pancetta): add them in the last minutes of cooking to prevent them from drying too much.
– Gorgonzola, Onions, and Olives: Taggiasca olives or other good quality olives add a Mediterranean touch and a slightly bitter taste.
– White Pizza with Gorgonzola and Onions: a variant without tomato, where the flavor of gorgonzola and onions is even more prominent. You can add a drizzle of extra virgin olive oil and maybe some fresh rosemary.
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