Pizza with Gorgonzola and Tomatoes
Pizza with Gorgonzola and Tomatoes Makes two 10-11 inch pizzas, to serve 6 as an appetizer or 2 as a main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Pizza stone
- Pizza peel
- Rolling pin
- Pastry brush
- Pepper mill
- Grater
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 recipe Weir Dough for Pizza
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1/2 cup coarsely grated fontina cheese
- 1/2 cup coarsely grated mozzarella cheese
- 4 ounces Gorgonzola cheese
- 12 plum tomatoes (fresh or canned), peeled, seeded and chopped
- Salt
- freshly ground black pepper
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