Cherry Tomato and Gorgonzola rustic pizza
Gorgonzola cheese is enjoyed the world over. It has a strong taste and smell, but a delight. I added the cherry tomato and basil.
Ingredients
Pastry
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300g flour
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16 g. fresh yeast
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1 cup water
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16 g extra virgin olive oil
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9 grams of salt
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7 g sugar
Pizza
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600g. yellow orange and red cherry tomatoes
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180g. gorgonzola cheese
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fresh basil leaves
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dried thyme
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Some fresh thyme sprigs
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Flour to open the dough
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Olive oil to paint the dough
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Sweet smoked paprika flakes
Preparation Method
- In a bowl, crumble and mix the fresh yeast with a little of the water in the cup, let it rest for about 5 minutes.
- In a large bowl put the flour, and make a hole in the centre like a volcano. Add the dissolved yeast, the sugar and the olive oil. Mix with the fingers of the hand only the centre part, adding a little of the flour from the edges, then add the salt and with the hands we mix all the content with the flour, knead lightly adding little by little the rest of the water, until we get a soft and sticky dough, if necessary we will add another tablespoon of water.
- Then turn the dough out onto a previously floured workbench and knead well for about 10 minutes, until a homogeneous, smooth and elastic dough is obtained.
- Make a ball, place it in a large lightly floured container, cover and let it rest for about 2 hours.
- After this time, we deflate the dough with our fist, turn it over on the floured counter and stretch it with a roller, giving it a round, oval or rectangular shape. We can stretch it more or less thin, depending on our taste. We place it on a baking sheet with baking paper.
- Wash the cherry tomatoes, dry them and sauté them for a few minutes in a pan with a little olive oil. Let them cool down and distribute them evenly on the base of the pizza, let them rest like this, about 25 minutes.
- *Refrigerate the cherry a little before putting it on the pizza, so that when baking it doesn’t release so much water.
- Paint the edges of the pizza with a brush soaked in olive oil. Bake at 200°C for around 9 minutes, but this is very relative, depending on the thickness of the pizza and the power of the oven.
- Then remove the pizza and put the gorgonzola cheese at this point, because with the same heat of the pizza it will melt slightly. If necessary, place the pizza in the oven while still hot for 2 minutes. Next add the Sweet Paprika Flakes by rolling the grinder incorporated into the container.
- Garnish with dried thyme powder, fresh thyme sprigs, fresh basil leaves and a drizzle of olive oil.
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