You probably either love blue cheese or prefer not having to look at it or smell it, let alone eat it. We love the stuff, and one of our favorites is Italy’s own Gorgonzola. This cheese is made in Lombardy in northern Italy. There are two types: the well-known dolce, which is softer and milder flavored, and Gorgonzola piccante, with its sharp, more pronounced taste.
Yield:1 (12-inch [30-cm]) pizza
Total Timeunder 2 hours
OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party
Recipe Courseantipasto/mezze, appetizer, hors d'oeuvre
Dietary Considerationegg-free, peanut free, soy free
Taste and Texturecheesy, chewy, savory
Type of Dishpizza
- 1 tablespoon unsalted butter
- 10–12 thin slices red onion
- 1 Our Favorite Dough, 9 ounces (260 g) (page 191)
- 3 ounces (90 g) fresh mozzarella
- 2 ounces (60 g) Onion Jam (see recipe on the right)
- 2 ounces (60 g) Gorgonzola piccante, crumbled
- 2 tablespoons Parmigiano-Reggiano, grated
- Extra virgin olive oil, for drizzling
- 1 ounce (30 g) pecans, roughly chopped
Place a baking stone in the oven, and preheat to 500°F (260°C) or higher for 1 hour.
Warm the butter in a medium skillet over medium heat.
Add the red onion slices, and cook for about 2 minutes. The onion slices should be soft but not browned.
Stretch the pizza dough to a diameter of 12 inches (30 cm).
Tear the mozzarella, and distribute over the dough, leaving a 1-inch (3-cm) wide border.
Distribute the Onion Jam over the pizza. Spread the Gorgonzola over the pizza.
Spread the Parmigiano-Reggiano over the pizza, and drizzle olive oil over the pizza. Distribute the pecans and red onion slices over the pizza.
Bake the pizza on the baking stone until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven, place it on a plate, and serve.
2015 Craig Whitson & Tore Gjesteland