Delicious Gourmet Pizza with Gorgonzola cheese, Walnuts and Pear. This recipe will elevate your Christmas dinner with its delicate and fine taste, enriched with our Balsamic Vinegar of Modena PGI “Founder’s Edition”
Ingredients for 4 People
- For the dough:
- 3 cups white flour
- ¾ cups water
- 1 ½ tbsp extra virgin olive oil
- 1 ¼ tsp sugar
- Fresh yeast
- 1 tsp salt
- For the stuffing:
- 7 oz. gorgonzola cheese
- 4 pears
- 200 g mozzarella cheese (well drained)
- Walnuts, to taste
- Oil, to taste
- To finish:
- De Nigris Balsamic Vinegar of Modena PGI “Founder’s Edition”
For the recipe
Prepare the pizza dough, knead by hand for with a mixer / kneader. First, melt in hot water the yeast and the sugar. Place the flour in a bowl, pur the melted yeats and start mixing (if the dough its not well-blended and smooth you can add some more water to the flour). Then, add the oil and salt and knead until smooth. Place the dough ball in a bowl, cover with plastic wrap and leave to leaven for about 20/30 minutes. Once the leavening time is up, the dough will be nice and plump; place it on the worktop and divide it into two pieces with a spatula, 9 oz each. Place each piece of dough in a previously greased pizza or oven tray, cover with a lid or plastic wrap and leave to rest until they double in size.
When the dough has leavened, place it onto a floured surafce and strech it out in a round shape. Then using a sharp knife make eight two inch slits from the end of the circle towards the center, be careful not to go more than two inches, it won’t look as nice, plus you need room in the center for your toppings as well.
Stuff the eight sections with some of the gorgonzola cheese and pear cut into cubes. Then pick up the corners of each section that is filled and start pinching the dough together from the point to the center to form a triangle. Fill the center of the pizza with the well drained mozzarella cheese, gorgonzola cheese, pears cut into slices and walnuts. Drizzle with oil and place the pizzas a hot oven at 372°F. Cook for about 10/15 minutes. When ready, add a final touch of De Nigris Balsamic Vinegar of Modena PGI “Founder’s Edition” and enjoy!