Through the centuries Gorgonzola was known as 'green stracchino' but on 30 October 1955 the name Gorgonzola was given. I am not going anywhere with this but I read it last week and found it interesting so thought as like minded fellows you may too.
Getting back on track it's been a while since I put a pizza recipe up. This one is a little different too as it's lacking in tomato, has no stringy mozzarella and is a carb fest, including potato along with the bread. Potato pizzas aren't anything new, being traditional in parts of Italy and they also appeared in a Nigel Slater book many moons ago, which is where I heard about them. I'm never one to rush though and it has taken me those many moons to get around to making it.
The result is truly delicious. The potatoes just make it past the underdone stage so keep a little bite and the full whack oven provides some browning on the edges. The gorgonzola works perfectly too, the strong salty flavour lifting the bland bread and spud to new levels. I didn't know what to expect from this but it's a definite keeper.
Potato, Gorgonzola and Thyme Pizza
1 quantity of pizza dough (see below)
6-8 small new potatoes, I used anya
75gr-100gr of gorgozola
A few sprigs of fresh thyme
Slice the spuds really finely, somewhere between 1mm-2mm.
Stretch out your dough then cover with the potato, looking to have it all covered with some overlapping.
Dice the gorgonzola into 1cm cubes and scatter evenly across the potato.
Strip the thyme leaves from the stalks and scatter these too. Give the pizza a good grinding of black pepper.
Cook on a preheated pizza stone in an oven as hot as you can get it for 5-7 minutes.
Pizza Dough, 1 pizza about 12"
150gr strong white flour
1/2ts dried yeast
Glug of olive oil
Mix the dry ingredients together then pour in the liquids and combine into a dough.
Knead for as long as you can be bothered, or until smooth. Cover and rest for as long as you can, a couple of hours is ideal for texture and flavour.