Best 6 Gorgonzola And Grape Pizza Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GORGONZOLA AND GRAPE PIZZA



Gorgonzola and Grape Pizza image

Categories     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian     Blue Cheese     Fall     Grape     Fontina     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 15

For dough
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all-purpose flour
3/4 cup warm water (105-115°F)
1 teaspoon salt
1/2 tablespoon olive oil
For topping
1/3 cup Vin Santo
1 tablespoon sugar
1 1/2 cups red seedless grapes (9 oz), halved lengthwise
5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
2 oz Gorgonzola dolce, crumbled
1/2 teaspoon coarsely ground black pepper
Special Equipment
a pizza stone; parchment paper

Steps:

  • Make dough:
  • 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.)
  • 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.)
  • 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.
  • Shape dough and make topping:
  • At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.
  • 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.)
  • 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. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
  • Assemble pizza:
  • Arrange topping on dough leaving a 1-inch border.
  • Slide pizza on parchment onto 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.

PEAR AND GORGONZOLA CHEESE PIZZA



Pear and Gorgonzola Cheese Pizza image

A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola.

Provided by Brian Golden

Categories     Main Dish Recipes     Pizza Recipes

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 ½ ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
  • Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Nutrition Facts : Calories 287 calories, Carbohydrate 31 g, Cholesterol 19.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 4.4 g, Sodium 585.4 mg, Sugar 5.3 g

DESSERT PIZZA WITH VARIATIONS: GRAPE AND PINE NUT, APPLE AND GORGONZOLA, MASCARPONE AND CHOCOLATE-HAZELNUT SPREAD



Dessert Pizza with Variations: Grape and Pine Nut, Apple and Gorgonzola, Mascarpone and Chocolate-Hazelnut Spread image

Provided by Food Network

Categories     dessert

Time 1h47m

Yield 2 servings

Number Of Ingredients 19

2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt
1 recipe Pizza Dough
10 grapes, halved
1/4 cup/50 ml pine nuts
Sugar, for sprinkling
1 recipe Pizza Dough
1 apple, peeled, cored and sliced
2 ounces/75 g Gorgonzola cheese, crumbled
1/2 cup/125 ml walnuts
Honey, for drizzling
1 recipe Pizza Dough
3 tablespoons/45 ml mascarpone cheese, or as much as you like
3 tablespoons/45 ml chocolate-hazelnut spread, or as much as you like (recommended: Nutella)
Extra-virgin olive oil, for brushing dough
Salt

Steps:

  • For the dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
  • Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
  • Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
  • For the grape and pine nut pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Place the grapes cut-side down on the dough. Add the pine nuts and sprinkle with sugar. Bake for approximately 15 minutes.
  • For the apple and Gorgonzola pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Top the dough with apples, Gorgonzola cheese, walnuts, and drizzle with honey. Bake for approximately 15 minutes.
  • For the mascarpone and chocolate-hazelnut pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Spread the mascarpone cheese on 1/2 the pizza dough and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Pinch and roll the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

PIZZA WITH MOZZARELLA AND GORGONZOLA



Pizza with Mozzarella and Gorgonzola image

Provided by Food Network

Yield 1 7-inch pizza.

Number Of Ingredients 6

Cornmeal, for sprinkling
1/4 recipe Master Pizza Dough, shaped in 7-inch round (see next recipe)
1/3 cup coarsely-chopped Mozzarella cheese
1/3 cup coarsely-chopped Gorgonzola cheese
1 teaspooon extra-virgin olive oil
Freshly-ground black pepper

Steps:

  • Preheat oven with pizza stone to 525 degrees.
  • Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round with an even layer of mozzarella pieces, then top with layer of Gorgonzola. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, let cool 2 to 3 minutes, then drizzle on olive oil and season to taste with pepper. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking.

CARAMELIZED ONION AND GORGONZOLA PIZZA



Caramelized Onion and Gorgonzola Pizza image

A light appetizer or dinner pizza that is sure to be a favorite!

Provided by Julie

Categories     Main Dish Recipes     Pizza Recipes

Time 55m

Yield 12

Number Of Ingredients 5

⅛ cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled

Steps:

  • In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
  • Bake for 10 to 12 minutes, or until done.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 16.6 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8 g, Sodium 551.3 mg, Sugar 3.8 g

GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES



Gorgonzola and Olive Stuffed Grape Leaves image

These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!

Provided by LINDA

Categories     Appetizers and Snacks     Vegetable     Olives

Time 45m

Yield 20

Number Of Ingredients 12

¾ cup chopped green olives
¾ cup chopped kalamata olives
½ cup crumbled Gorgonzola cheese
¾ cup chopped macadamia nuts
5 tablespoons chopped fresh basil leaves
4 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
3 ½ tablespoons chopped fresh garlic
2 tablespoons brown sugar
salt to taste
ground black pepper to taste
1 (8 ounce) jar grape leaves packed in brine

Steps:

  • In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
  • Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g

Related Topics