Grape and Gorgonzola Pizza
For us Sunday nights are all about easy eating (and cooking). We’re always on the lookout for a simple yet delicious meal idea to finish up the week without creating a whole lot of work making it. Say “hello” to our latest Sunday night sensation – Grape and Gorgonzola Pizza. You can make your own dough for the pizza but if want to save time, use a store-bought pizza base.
How long will it take?
30 minutes, plus proving time for the dough
What’s the serving size?
Serves 2
What do I need?
- 7g sachet dried yeast
- 1 ¾ cups plain flour
- ¾ cup lukewarm water, divided
- 1 tsp salt
- ½ tsp olive oil
For the topping
- 1/3 cup red wine
- 1 tbsp sugar
- 1 ½ cups red seedless grapes
- 100 g mozzarella, grated
- 60 g Gorgonzola Dolce, crumbled
- 40 g sopressa
- Fresh basil leaves, to serve
- Freshly ground black pepper, to serve
How do I make it?
- Add yeast and 1 tablespoon of flour to ¼ cup lukewarm water and set aside until the surface appears creamy, about 5 minutes.
- Add salt and 1 ¼ cups flour to a large bowl, then add yeast mixture, oil and remaining water and stir to make a smooth mixture. Add remaining flour and continue stirring until it is well incorporated and the dough starts to come away from the side of the bowl.
- Turn out onto a floured surface and knead until the dough is soft and smooth. Form into a ball and dust with flour then place in a medium-sized bowl and cover with clingfilm. Set aside to rise in a warm spot until it has doubled in size.
- Preheat oven to 220C.
- Place dough on a pizza stone or lined baking tray.
- Add wine and sugar to a small saucepan and bring to the boil over medium heat. Stir until sugar dissolves, then boil until the mixture reduces to about 1 tablespoon volume. Toss in grapes to coat with the syrup, then place them in a large bowl. Add both cheeses to the bowl and stir to combine.
- Arrange grape and cheese topping on the dough and then press sopressa into the topping.
- Bake pizza until the dough is golden brown and crips and the cheese has melted. Serve garnished with basil leaves and a generous grinding of black pepper.
