Recipes

Recipe: Gorgonzola and Pine Nut Pizza

This delicious homemade pizza is gooey, crunchy and super easy to make

By Caren McSherry /

Credit: Flickr/Ron Dollette

Flickr/Ron Dollette

You can’t go wrong with this delicious pine nut and Gorgonzola cheese pizza

Enjoy the intense flavour of Gorgonzola cheese mixed with the delicious crunch of pine nuts

Although the ingredient list for this pizza is not extensive, don’t let it deceive you. The intense flavour of the Gorgonzola spreads its wealth of taste throughout the pizza.



Ingredients

Basic Dough:


  • 1/2 cup warm water

  • 1 tsp. sugar

  • 1 Tbsp. dry yeast

  • 3 cups unbleached flour

  • 2 tsp. sea salt

  • 1 tsp. chopped fresh rosemary

  • 1 tsp. chopped fresh thyme

  • 3 Tbsp. extra-virgin olive oil

  • 3/4 cup warm water



Toppings:


  • 1/4 cup extra-virgin olive oil

  • 1/2 cup freshly grated Parmesan cheese

  • 8-10 oz. Italian Gorgonzola cheese
  • 1 cup European pine nuts, toasted

  • 1 cup fresh basil leaves, chopped

  • Freshly ground pepper



Instructions

  1. Dissolve sugar in 1/2 cup warm water. Sprinkle yeast on top and let it proof about 5 minutes.
  2. Combine flour, salt, rosemary and thyme in bowl of a food processor. Add oil, proofed yeast and 3/4 cup warm water. Pulse a few times, then run machine until dough forms a ball at the side of bowl, about 1 minute.
  3. Remove to a floured work surface and knead about 2 minutes. Rub top with a little olive oil. Cover and let rest for 1 hour or until doubled.
  4. Preheat oven to 425°F.
  5. Lightly oil a cookie sheet. Spread dough evenly over sheet. Brush evenly with 1/4 cup olive oil.
  6. Sprinkle with Parmesan. Remove any dark rind from Gorgonzola. Crumble cheese evenly over the pizza. (For a thick crust, leave to rise for 30-40 minutes before baking.)
  7. Bake 15-20 minutes or until edges of dough are browned.
  8. Remove from oven and brush pizza edges lightly with oil. Sprinkle pine nuts over top and garnish with basil. Cut into squares and serve immediately.

Serves 6.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
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Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.