Potato, Gorgonzola, Rosemary and Fig Pizzas
A gourmet pizza topped with creamy Gorgonzola, earthy potatoes, fragrant rosemary, and sweet figs, creating a delightful culinary experience perfect for any occasion.
Ingredients
For the pizza dough
- 450 g strong white bread flour Provides excellent structure for the pizza base.
- 7 g dried yeast Active dry yeast for leavening.
- 250 ml lukewarm water Helps activate the yeast.
- 2 tbsp olive oil Plus more to grease the bowl and tray.
- 1 tsp fine sea salt Enhances the flavor of the dough.
For the toppings
- 400 g waxy potatoes, such as Charlotte Used for their creamy texture.
- 4 tbsp olive oil For sautéing the vegetables.
- 1 large onion, thinly sliced Adds sweetness and flavor.
- 1 clove garlic, finely chopped Adds depth to the flavor.
- A small handful of rosemary sprigs Provides fragrant notes.
- 200 g Gorgonzola Creamy cheese to top the pizza.
- 4 small figs, sliced Adds a surprising sweetness.
- Sea salt and black pepper To taste.
Instructions
Preparation of the Dough
- Place the flour in a mixer bowl, make a well in the center, then add the yeast, water, olive oil, and salt. Knead with a dough hook for about 10 minutes until the dough becomes smooth and elastic.
- Move the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for about 45 minutes, or until doubled in size.
- Deflate the dough, divide it into 2 equal portions, and shape each into a smooth ball. Put them on a greased tray, cover again, and leave to rise for another 30 minutes.
- Meanwhile, heat the oven to 240°C/475°F/gas 8 with a pizza stone or heavy tray inside.
Preparation of the Toppings
- Boil the potatoes in salted water until nearly tender, then drain and let them cool slightly.
- Heat the olive oil in a large pan and cook the onion, garlic, and rosemary over medium-low heat until softened without browning.
- Slice the potatoes, add them to the onion mixture, and toss gently so they are coated in the oil. Season with salt and pepper.
Assembly and Cooking
- Roll out one dough ball on a lightly floured surface into a very thin circle about 30 cm wide.
- Carefully remove the hot stone or tray, dust it lightly with flour, and place the dough on top.
- Spread over half of the potato mixture, then add half of the Gorgonzola and half of the fig slices.
- Bake for about 12 minutes, until the base is crisp and fully cooked and the cheese has melted.
- Serve hot, then repeat the same steps with the second dough ball and the remaining topping.
Notes
For best results, use high-quality ingredients and customize toppings to your preference. Leftover pizza can be stored in an airtight container for up to three days.