Gorgonzola Pizza with Onions, Rosemary and Olives
A fresh pizza recipe featuring Gorgonzola cheese, onions, rosemary and olives. Try this and other recipes from Spoonsparrow!
Ingredients
- 10 g fresh yeast
- 250 g flour
- 1 tsp salt
- 2 tbsp olive oil
- 2 red onions
- 2 Garlic cloves
- 200 g Gorgonzola
- 200 g diced tomatoes (canned)
- 10 black olives (in oil)
- cold pressed olive oil (for drizzling)
- 2 rosemary sprigs
- pepper (ground)
Instructions
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1.
Crush the yeast and stir it into 3 tbsp lukewarm water until smooth. Mix flour with salt, place in a bowl, make a well and pour in the yeast mixture. Dust with a little flour and let rise for 15 minutes. Then add 80-100 ml lukewarm water and knead into a supple dough. Shape into a ball, cover with a cloth and let it rise in a warm spot for 1 hour.
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2.
After resting, knead the dough again vigorously, fold in the olive oil, adding more flour if needed. Divide into four parts and roll each on a lightly floured surface to about 4 mm thick. Place spaced apart on baking sheets lined with parchment paper and let rise another 15 minutes.
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3.
Meanwhile preheat the oven to 220°C (425°F) with both top and bottom heat.
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4.
Peel the onions and garlic; slice the onions into thin rings, finely chop the garlic.
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5.
Top the pizzas with diced tomatoes, crumble Gorgonzola by hand over them. Add onion rings and olives, then drizzle generously with olive oil.
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6.
Bake in the preheated oven for 10-12 minutes.
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7.
Serve sprinkled with fresh rosemary and freshly ground pepper.
