Potato & Gorgonzola Cheese Pizza

IMG_1249

Whether it is “Meatless Monday”, “Pizza Friday”, or “Sunday Funday” this pizza is a lip-smacking delight. A homemade crust topped with robust cheese and roasted potatoes topped with fresh rosemary. Don’t shy away from making your own pizza crust. Incredibly easy and very satisfying!

Measure out 3/4 cup lukewarm water (105° – 115°F) in a measuring cup. Add 1 package, or 2½ teaspoons, active dry yeast to the water and a pinch of flour. The flour gives the yeast something to eat on activating the proof process. Stir briefly and let stand until foamy, about 10 minutes.

IMG_1218

In a medium bowl stir together 2 – 2½ cups flour and 1/2 teaspoon salt. Pour in the yeast mixture and 1 tablespoon olive oil.

IMG_1220

Mix until a dough forms. Transfer to a clean surface that has been lightly dusted with flour. Knead until smooth and elastic, about 5 minutes. Place the dough in a greased bowl, turn once to cover with oil. Cover with a plastic wrap and let rise in a warm place until doubled in size.

HINT: Yeast loves warmth. If it is chilly in your kitchen try the oven trick. Place a sheet pan of boiling water on bottom rack. Place the bowl of dough on the rack above the boiling water. Close the oven door and let rise 1/2 hour to 1 hour.

While the dough rises, place 3 red potatoes in a 6-quart saucepan. Cover with water and add a teaspoon of salt. Bring to a boil over high heat. Boil until tender when pierced with a fork, about 20 minutes. Drain and let cool.

IMG_1225

Punch down the dough. Return to the floured surface. Knead once or twice to remove any air bubbles. Roll the dough out to an 8-inch round. Using your fingers continue pushing and extending the dough into a 10-inch round pinching up the edge to form a rim.

IMG_1232

Dust a pizza pan with cornmeal and place the dough on it. Brush the top of the dough with 1 tablespoon olive oil.

IMG_1240

Peel and slice the potatoes into thin slices. Arrange over crust overlapping to form a circle. Crumble 4 ounces of gorgonzola cheese evenly over the potatoes. Sprinkle 1 sprig of chopped rosemary over the cheese. Drizzle 1 tablespoon olive oil over the top. Bake in a preheated 450°F. oven for 20 – 25 minutes.

IMG_1242

The result, a golden-brown crust and with bubbly melted cheese that will fill you up and leave you feeling satisfied! Serve with a nice green salad if you like. Love the simplicity of this dish. Proof you don’t need heavy sauces to make a great pizza! – Ella💙

What is your favorite meatless pizza?

IMG_1247

Follow my blog with Bloglovin

Potato & Gorgonzola Cheese Pizza
Prep Time
15 mins
Cook Time
25 mins
Resting Time
1 hr
Total Time
40 mins
 


Course: Main Course
Cuisine: American
Keyword: cheese., easy dinner ideas, fresh herbs, meatless, pizza,, potato,, vegetarian,
Servings: 4
Author: Ella@thewackyspoon.com
Ingredients
  • 1 package active dry yeast, or 2½ teaspoons
  • 3/4 cup lukewarm water, 105° - 115°F
  • 2 - 2½ cups flour
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 3 red potatoes
  • 4 ounces gorgonzola cheese
  • 1 fresh rosemary sprig, chopped
Instructions
  1. Measure the water out in a measuring cup. Add yeast and a pinch of flour to the water. Stir briefly and let stand until foamy, about 10 minutes.
  2. In a medium bowl stir together the flour and salt. Pour in the yeast mixture and 1 tablespoon olive oil. Mix until a dough forms. Transfer to a clean surface that has been lightly dusted with flour. Knead until smooth and elastic, about 5 minutes. Place the dough in a greased bowl, turn once to cover with oil. Cover with a plastic wrap and let rise in a warm place until doubled in size, about an hour.
  3. Meanwhile, place the potatoes in a 6-quart saucepan, add enough water to cover. Add a teaspoon of salt and bring to boil over high heat. Boil for 20 minutes, or until tender when pierced with a fork.
  4. Preheat the oven to 450°F.
  5. Punch down the dough and transfer to a lightly floured surface. Knead once or twice to remove any air bubbles. Roll the dough out to an 8’inch round. Using your fingers continue pushing and extend the dough out into a 10-inch round pinching up the edge to form a rim. Dust a pizza pan with cornmeal and place the dough on it. Brush the top of the dough with 1 tablespoon olive oil.
  6. Peel and slice the potatoes into thin slices. Arrange over crust overlapping to form a circle. Crumble the cheese evenly over the potatoes. Sprinkle the rosemary over the cheese. Drizzle with the remaining 1 tablespoon olive oil.
  7. Bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is melted.
Advertisements

13 thoughts on “Potato & Gorgonzola Cheese Pizza

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.