Pizza with Gorgonzola, red onions and small tomatoes

pizza-cipolle

Ingredients

  • 200 g (7 oz) of strong Gorgonzola
  • 250 g (8 5/6 oz) of pizza dough
  • 50 g (1 3/4 oz) of mozzarella cheese
  • 150 g (5 2/7 oz) of Tropea onions
  • 3 tbs of extra virgin olive oil
  • 100 g (3 1/2 oz) of small tomatoes
  • 50 g (1 3/4 oz) of tomato sauce
  • salt and pepper as you like

Preparation

Pre-heat the oven at 210 °C (410 °F). Slice fi nely the onions and the little tomatoes. Sauté the onion in a saucepan with a tablespoon of oil, salt, pepper, add the tomatoes and cook for around 3 minutes over a medium heat. Roll out the pizza dough in a previously oiled baking tray, spread a tablespoon of tomato sauce, add the onions and the small tomatoes, leaving uncovered around 2 cm (4/5 inches) for the edge. Spread diced mozzarella and Gorgonzola, add some pepper and bake it for around 15 minutes in the preheated oven. Serve the pizza hot.

DIFFICULTY: 3/5
TIME OF PREPARATION 8 minutes
COOKING TIME 10 minutes
PAIRED BEER Double-malt beer

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