gor-GONE-zola

Pizza with a nice spin on the traditional. This pizza is topped with fresh fior di latte, gorgonzola, figs, arugula and honey.

I use a great dough recipe from Patio Pizzera by Karen Adler and Judith Fertig. It's great but if time is an issue or making a crust just isn't your thing you can buy a pizza dough.

MUSIC Tom Petty Greatest Hits

PIZZA DOUGH
2 1/2 c. flour + extra for kneading
1 1/4 tsp. salt
2 tsp. instant yeast
1 c. lukewarm water
1 tsp. honey
1 tbsp. olive oil

In a bowl add flour, salt and yeast, stir

In a separate bowl, place water, honey and olive oil

Add wet ingredients into flour mixture and stir to mix together

On a floured surface knead into you get spring back (approx. 2-4 minutes)

Place in a covered bowl or airtight container for at least 1 hour

After the dough has risen (approx 1 hr.) place in the fridge
* This dough makes 2 pizzas.

After one hour has past removed from fridge and cut dough in half.

Roll dough

Turn oven onto 425˚.

TOPPINGS
Pizza Sauce
Fior di Latte (thinly sliced)
Gorgonzola
Figs
Basil
Oregano
Figs
Baby Arugula
Honey
Salt + Pepper

- Coat dough with pizza sauce (amount based on preference... I go light)
- Top crust with sliced fior di latte, crumbled gorgonzola, a sprinkle of dried basil and oregano and salt and pepper.
- Once oven has reached 425˚ place in oven for 10 minutes.
I usually stay close to keep an eye on it.
- While the pizza is cooking, slice figs
- Once cheese begins to bubble, and has a golden glow, remove from oven
- Place figs on pizza and place back in oven for about 2 minutes
- Remove pizza, cut to serve
- Top with baby arugula and drizzled honey