Gorgonzola and Grape Pizza

Name: Gorgonzola and Grape Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast (2 1/4 teaspoons); 142 grams Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup); 57 grams Gorgonzola dolce, crumbled; 1 teaspoons coarsely ground black pepper; 1 Tbsps olive oil; 255 grams 1/2 cups red seedless grapes , halved lengthwise; 1 teaspoon salt; 1 Tbsp sugar; 414 milliliters unbleached all-purpose flour; 177 milliliters warm water (105-115°F); 79 milliliters Vin Santo

The recipe Gorgonzolan and Grape Pizza could satisfy your Mediterranean craving in about 30 minutes. This recipe makes 6 servings with 309 calories, 13g of protein, and 12g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have salt, fontina, olive oil, and a few other ingredients on hand, you can make it. To use up the red grapes you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. 1 person found this recipe to be delicious and satisfying. It works well as a main course.

Instructions

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)

Ingredients you will need

All Purpose Flour

Water

Yeast

Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)

Ingredients you will need

Dough

All Purpose Flour

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Bowl

At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.

Equipment you will use

Pizza Stone

Oven

Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Ingredients you will need

Dough

All Purpose Flour

Punch

Equipment you will use

Baking Sheet

Bowl

Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes.

Ingredients you will need

Vin Santo

Sugar

Equipment you will use

Sauce Pan

Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl.

Ingredients you will need

Grapes

Syrup

Equipment you will use

Sauce Pan

Bowl

Add cheeses and pepper to bowl, then stir to combine.

Ingredients you will need

Pepper

Equipment you will use

Bowl

Arrange topping on dough leaving a 1-inch border.

Ingredients you will need

Dough

Slide pizza on parchment onto pizza stone.

Equipment you will use

Pizza Stone

Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.

Ingredients you will need

Cheese