I tend to eat pizza quite frequently. Maybe once every two weeks I get the pizza stone in the oven, have a little knead and get topping and tonight was that night. I've put base recipes on the blog twice (here and here ) so this one is just a topping. I find fennel has an affinity with tomatoes, putting the seeds frequently into tomato sauces, so a fennel flavoured salami works well. The artichokes and olives provide a sharpness that cuts through the richness of the cheese and sausage. It's not a combination I've tried before, just an idea I had on the way home from the office, but it worked really well and I'll be eating it again.
Salami, Artichoke and Gorgonzola Pizza
150gr mozzarella
30gr gorgonzola naturale/piccante
7 slices of salami napoli
3-4 kalamata olives
40gr grilled artichokes
Tin of tomatoes, drained, chopped then drained again.
Method
Make a 12" base by whichever method you prefer then top first with the tomatoes then the salami, then the mozzarella and then the olives and artichokes. The gorgonzola doesn't go on just yet, I wait till a couple of minutes of cooking remain so it doesn't get too destroyed by the heat.
Cook in a preheated, full heat (250 C?) oven for 4 minutes before adding the gorgonzola and giving it 2 more minutes.
I always leave pizza to rest for a few minutes before cutting as I think it helps any excess liquid (that may have been exuded by the toppings) to soak back in.
ooh, I love a good pizza, I probably make one about that often too. I love how you kept the toppings sparse too - just how it should be!
Posted by: Helen | December 21, 2008 at 09:23 AM