Tomato sauce with buffalo mozzarella, cantimpalo sausage, lightly roasted broccoli, and gorgonzola. Inspired by Gran Cantimpalo from the 1900 Pizzeria menu in São Paulo. True Gorgonzola DOP is produced in designated parts of Piedmont and Lombardy, so its name also indicates the cheese's origin.
Ingredients
Preparation
- 1
Use ready-to-eat, aged cantimpalo sausage and slice it thinly. Divide the broccoli into small florets, blanch briefly, dry thoroughly, and lightly roast separately. Drain the mozzarella.
- 2
Stretch a 280 g portion of dough and spread 50 g of tomato sauce, leaving the rim free.
- 3
Spread 50 g buffalo mozzarella, 40 g Cantimpalo, 40 g broccoli, and 25 g Gorgonzola.
- 4
Bake at a temperature and for a time appropriate for the dough and oven, until the base is baked and the cheese melts.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
