Difference between revisions of "Blue cheese and walnut pizza"

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|description=After making Quattro formaggi (four cheese) pizza, this was so good it deserves to a pizza of its own.
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| Dust your work surface with [[Fine yellow cornmeal|fine yellow cornmeal]].
 
| Dust your work surface with [[Fine yellow cornmeal|fine yellow cornmeal]].
 
| Divide the [[Pizza dough|pizza dough]] into two and roll out into two thin 25.5 cm (10 inch) [[Pizzas|pizzas]].
 
| Divide the [[Pizza dough|pizza dough]] into two and roll out into two thin 25.5 cm (10 inch) [[Pizzas|pizzas]].
 +
| Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
 
| Place the [[Pizza dough|pizza dough]] on a [[Pizza peel|pizza peel]] that has been dusted with [[Fine yellow cornmeal|fine yellow cornmeal]].
 
| Place the [[Pizza dough|pizza dough]] on a [[Pizza peel|pizza peel]] that has been dusted with [[Fine yellow cornmeal|fine yellow cornmeal]].
 
| Pre-heat the [[Pizza stone|pizza stone]] under a very hot [[Grill|grill]].
 
| Pre-heat the [[Pizza stone|pizza stone]] under a very hot [[Grill|grill]].

Revision as of 06:15, 23 November 2014

Blue cheese and walnut pizza
Difference between revisions of
Sitting on the pizza stone, ready to serve
Servings:Serves 2 with breakfast left-overs
Ready in:1 hour, 14 minutes
Prep. time:1 hour
Cook time:14 minutes
Difficulty:Easy

After making Quattro formaggi (four cheese) pizza, this was so good it deserves to a pizza of its own. Any blue cheese would work, I just happen to love St Agur, it is a little less salty than some and tastes creamy, even when melted. Very nice.

Ingredients

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Mise en place

  • If using a pizza stone, pre-heat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.

Method

  1. Make 1 pizza per person.
  2. Dust your work surface with fine yellow cornmeal.
  3. Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas.
  4. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
  5. Place the pizza dough on a pizza peel that has been dusted with fine yellow cornmeal.
  6. Pre-heat the pizza stone under a very hot grill.
  7. With a deft move, slide the pizza dough from the pizza peel, on to the pre-heated pizza stone.
  8. Cook for about 2 minutes on one side only, until lightly browned.
  9. Remove from the oven.
  10. Drizzle the top of the pizza with a little olive oil.
  11. Arrange the walnuts over the pizza and top with the crumbled blue cheese.
  12. Bake the pizza until the cheese starts to melt and bubble-this only takes a few minutes under a very hot grill.
  13. Keep the fist pizza warm at the bottom of the oven whist you make the second.

Serving suggestions

Serve with home-made cole-slaw