Fior di latte, gorgonzola, roasted onion, walnuts. Inspired by Romeo e Giulietta from the menu of Sapori di Grano in Rimini.
Ingredients
Preparation
- 1
Slowly fry the onion until caramelized and drain. Toast the walnuts in a dry pan.
Briefly toast the nuts in a dry pan and add after baking. Prepare the onion beforehand until it is soft. Its sweetness mellows the intense flavor of gorgonzola.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread the weighed toppings: fior di latte, gorgonzola, roasted onion.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: walnuts.
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.
