Potato, Gorgonzola and Thyme Pizza

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

Method

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

100gr water

1/2ts dried yeast

1/2ts salt

Glug of olive oil

Method

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.

Comments

[Helen]

I just made a potato pizza tonight! Used potato with thyme crushed garlic and a layer of caramelised onions underneath. Yours sounds lovely with the gorgonzola.

[Joshua Armstrong]

I made this last week and was working up to blogging it when they started appearing on The Actress posts so I thought I best step up my pace with the recipe.

I think the potato and bread definitely need something to finish them off, whether it's a strong cheese or some caramelised onions.

[Ginandcrumpets.wordpress.com]

You can't beat a bit of carb on carb, especially with a good dose of blue cheese. Lots delicious.

[lou]

Gorgeous combination of ingredients... And I love the photo! I hope to try this soon x

[Sam]

You can't go far wrong with that combination of flavours, it looks fantastic.

[Anca Popa]

This looks absolutely delicious. I love pizza!

If you are interested, Grantourismo is running monthly writing contests and this month's theme is 'The Dish'. You can find full details of this competition here: http://grantourismotravels.com/2010/09/03/grantourismo-travel-blogging-competition-september/.

Please do not hesitate to enter this month’s competition. We would love to hear from you.

Anca

[Joshua Armstrong]

g&c - I do love a carb fest

lou & sam - they did work very nicely together

anca - thanks, I'll check the link out