Pizza with gorgonzola cheese and pears

Ok, this is about the direct opposite of a light dish … but gorgonzola cheese (or any other kind of blue cheese) and pears is just such a great combination of flavours! When I was at the farmer’s market and I saw those very ripe pears (I’ve already forgotten their name, something French, I think) I thought immediatly of this perfect couple.  It is worth every calorie, every! And: what is even better than gorgonzola cheese and pears? –  Yes, melted gorgonzola cheese and pears – in this case on top of a pizza. That way you get to know as well my – totally simple and not a bit exceptional – pizza dough recipe. But: you shouldn’t underestimate, how helpful it is to have some simple basic recipes.

ingredients (2 p. – not quite a full baking tray)

180 g flour (for pizza, foccaccia and bread I usually choose type 1050) , 1 teaspoon active dry yeast, 1 teaspoon sugar, 1/2 teaspoon salt, 1 tablespoon olive oil

100 g gorgonzola cheese (as this cheese already is salty enough, you don’t have to add any additional salt), 3 small pears (for this recipe they can’t be ripe and soft enough), fresh ground pepper

preparation

Stir together yeast and sugar with about 1/2 cup lukewarm water and 2 tablespoons flour in a large bowl (large, because your dough will about double in size). Cover it and let rest for 15 min. Add remaining flour and other ingredients and knead everything into a homogeneous ball. Knead for at least 2 min. You can do this on a kitchen surface or just in your bowl, just knead! Now leave your pizza dough covered an undisturbed at a warm place for an hour or two. It should have doubled in size. Knead dough again, roll it out (or press it flat by hand, as I prefer) and put it on a baking tray, layed out with baking paper. Cover with a kitchen towel. Preheat oven to its highest level, normally about 220º C. You won’t get the 300º C or more of a real stone oven, but you should try to get as close to it as you can.

While preheating oven, cut pears into thin slices and dice gorgonzola chesse. Top pizza with first cheese (!) and then pears. Bake pizza for 10 to 15 min. until dough and cheese are slightly brown on top. Sprinkle with fresh ground pepper, cut, eat!

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3 comments

  1. Pingback: Hot like the Calabrian sun – Pizza with nduja, pecorino and rocket « nadel&gabel

  2. Pingback: Cornucopia of nature and tarte flambée with figs and bacon « nadel&gabel

  3. Pingback: Summer on your plate – Pizza with chicken, peaches, goat cream cheese, thyme & honey | nadel&gabel

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