Pizza With Mozzarella And Gorgonzola Food

HAM AND GORGONZOLA PIZZA

Steps:

• In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water; mix well. Stir in enough remaining flour until dough is soft and leaves side of bowl. On lightly floured surface, knead dough 4 to 5 minutes or until smooth and springy. Cover loosely with plastic wrap; let rest 10 minutes.
• Heat oven to 425°F. Spray large cookie sheet or 12-inch pizza pan with cooking spray.
• Divide dough in half.* Press half of dough into 12-inch round on cookie sheet. Brush dough with 1 teaspoon oil. Bake 10 to 12 minutes or until crust is golden brown.
• Spread Alfredo sauce on warm crust. Sprinkle with ham, Gorgonzola cheese, onions, mozzarella cheese and oregano. Bake 9 to 11 minutes longer or until cheese is melted.

PEAR AND GORGONZOLA CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

SPICY SAUSAGE AND GORGONZOLA PIZZA

Steps:

• Position rack in center of oven and preheat to 425°F. Sauté sausage in large skillet over medium-high heat until just cooked through, breaking into 1/2-inch pieces with back of spoon, about 10 minutes. Drain off fat; set sausage aside.
• Place pizza crust on rimless baking sheet. Leaving 3/4-inch plain border, spread 1 cup sauce over crust. Top with 3/4 cup mozzarella, 3/4 of basil, sausage, 1/2 cup Gorgonzola, olives, 1/2 cup mozzarella, bell pepper and 1/2 cup Gorgonzola. Drizzle remaining 1/4 cup sauce over. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Sprinkle with remaining basil.

CARAMELIZED ONION-GORGONZOLA PIZZA

Steps:

• Divide bread dough in half. Press each portion onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a large skillet over medium heat, melt butter with brown sugar. Add onions; cook for 20-30 minutes or until golden brown, stirring occasionally. , Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425° for 10 minutes. , Arrange onions and tomatoes over crusts; sprinkle with cheeses and olives. Bake 8-10 minutes longer or until golden brown.

GRILLED PIZZA WITH PROSCIUTTO, ARUGULA AND GORGONZOLA

Steps:

• Pizza Dough:.
• Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the top, indicating good active yeast.
• Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 Tbsp of olive oil. Mix well with your hands or a mixing spoon. Lightly flour a clean working surface. Form the dough into a ball; turn it out onto the working surface. Flour lightly the top of the dough and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.
• Place the dough back into the mixing bowl. Rub the remaining olive oil all over the dough to keep moist while it is rising. Cover the bowl with plastic wrap, and leave in a warm place (about 75 degrees) for 2 hours or until it rises double in size.
• Once risen, you can use the dough to make pizzas, and or the remaining dough can be refrigerated for up 2 days. Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.
• Assembly:.
• INDOOR: Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the dough in the skillet. The crust should bubble on top within 1 minute; if not, turn the heat up.
• OUTDOOR: If your using an outdoor grill, simply heat the grill to medium heat and place the dough on the grill, it should bubble and the crust should form.
• Place the grilled pizza a working surface, grilled side up. Brush the grilled side of the pizza with olive oil. Top the pizza with the fresh mozzarella, then the arugula. Place the slice of prosciutto on the pizza in loose bunches, creating an alternating pattern. Finally top with the crumbled Gorgonzola, and return to the grill to grill the bottom of the pizza and until cheese is bubbling and the edges are golden brown. Serve hot.

CARAMELIZED ONION PIZZA WITH GORGONZOLA, BACON AND ARUGULA

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
• Add oil to bacon drippings in skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently.
• Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
• Preheat oven to 400°.
• Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts.
• Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.