Grape and Gorgonzola pizza

Continuing our theme of proving that there is more to fruit on pizza than pineapple whilst at the same time proving that fruit can work perfectly on a pizza, this recipe really tussles with your tastebuds. The salty tanginess of gorgonzola gets cut through by the juicy sweetness of grapes. We didn’t feel that this recipe called for any meat toppings, but if you did feel like adding a bit of carne we’d suggest mortadella because it won’t add any more saltiness.

Try this with our Italian Calabrian Antipasto

Ingredients

1 Great Balls of Flour dough ball
Flour and semolina mix
65g Tomato Sauce – 2 1/2 desert spoons
15g Thinly sliced red onion (optional)
1/4 orange pepper (bell pepper
a handful of white grapes, halved.
70g Fior di Mozzarella cheese OR ½ ball buffalo di Mozzarella
A good handful of grapes, halved.
50g Gorgonzola

Method

Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.

Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature.

Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video.

Transfer to your pizza peel, or parchment paper if cooking in a home oven.

Spread your tomato sauce onto the pizza base then moving quickly add your toppings in your preferred order spreading the grapes over the mozzarella and finally crumbling the gorgonzola over the top, ensuring you get a good even covering.