Best 5 Pizza With Mozzarella And Gorgonzola Recipes

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.

QUATTRO FORMAGGI PIZZA - FOUR CHEESE

Steps:

• First, put the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
• Make a well in the centre and add the water and olive oil. Mix it together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
• Dust a clean work surface with a little flour and knead the dough for around 10 minutes until it's smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
• Add 1/2 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil.
• Cover with plastic wrap (cling film) and leave in a warm place for at least 3-4 hours or until tripled in size.
• Pre-heat the oven to your highest setting at least 450F/230C and add your baking trays to heat up.
• Cut the dough into 2 or 4 depending on how big you'd like them then either roll out on a lightly floured surface with a rolling pin or shape with your hands to fit your baking tray.
• Remove the baking tray from the oven and sprinkle with semolina or flour. Carefully place the pizza dough on top.
• Spread the pizza base evenly with tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).

GRILLED MOZZARELLA AND GORGONZOLA PIZZA

Steps:

• Use a charcoal or gas grill with a cover. Pile the coals or lava rocks high on one side of grill and place them sparsely on other side. Top with grate. Light grill and let coals heat up.
• Divide dough into 8 pieces and stretch each piece by hand until 3 to 4 inches in diameter. Let rise a second time, covered, on a baking sheet. Place as many rounds as you can fit without crowding on hot side of grill. Grill for 1 to 2 minutes or until bottoms are light brown. Flip over and grill for 30 seconds to 1 minute, or until top sides are colored.
• Flip again and place pizzas on cool side of fire. Top with cheeses, sprinkle with pepper and drizzle with oil. Cover grill and cook for 3 to 5 minutes, or just until cheese melts and browns slightly. Check once or twice to make sure underside is not getting burned; if it is, push coals away from the cool side of the fire. If cheese doesn't brown, you can run it under a hot broiler for a minute. Serve immediately.

PIZZA WITH MOZZARELLA AND GORGONZOLA

Steps:

• Preheat oven with pizza stone to 525 degrees.
• Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round with an even layer of mozzarella pieces, then top with layer of Gorgonzola. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, let cool 2 to 3 minutes, then drizzle on olive oil and season to taste with pepper. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking.

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE

Steps:

• Heat the oven to 375 degrees, preferably with a pizza stone in it.
• Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
• Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.