Mini Pizza with Radicchio, Pear and Gorgonzola

Ingredients

• 5 thyme sprigs
• 1 rosemary sprig
• 21 g fresh yeast (0.5 cube)
• 300 g flour
• 1 tsp salt
• 3 tbsp olive oil
• 2 ripe pears
• 1 splash Lemon juice
• 200 g Gorgonzola
• 250 g Gruyère cheese
• olive oil (for drizzling)
• 200 g radicchio
• 8 oregano sprigs (for garnish)

Instructions

1. 1.

   Wash the thyme and rosemary sprigs, shake dry, pluck leaves or needles from the stems and finely chop. Crumble the yeast and mix with 50 ml lukewarm water. Add flour, salt and chopped herbs to a bowl, make a well in the center and pour in the yeast mixture. Dust with a little flour and let rest for 15 minutes. Then add 80-100 ml lukewarm water and knead into a smooth dough. Shape into a ball, cover and let rise in a warm place for 1 hour until doubled in volume.

2. 2.

   Preheat the oven to 220 °C (425 °F) with upper and lower heat. Punch down the dough again, incorporating the olive oil while kneading. Divide into eight equal pieces and roll each out to 7 mm thickness on a lightly floured surface. Place spaced apart on baking sheets lined with parchment paper. Wash pears, quarter them, remove cores and slice quarters into thin slices. Drizzle with lemon juice.

3. 3.

   Separate gorgonzola and gruyère from their rind; cut gorgonzola into small pieces and grate the gruyère. Sprinkle each pizza base with grated gruyère, top with pear slices and gorgonzola pieces. Drizzle with olive oil and bake in the preheated oven on the lower rack for 15-20 minutes. Wash radicchio, remove outer leaves and stem, slice remaining leaves into fine strips. Rinse oregano and shake dry. Take pizzas out of oven, sprinkle with radicchio strips and garnish with oregano before serving.