This Gorgonzola and pear white pizza is loaded with Prosciutto, walnuts and Kawakawa jelly, this works! The combination is sweet and salty with the added creamy pungency of the cheese. Also, it gets a little peppery hit from Kawakawa and rocket. The taste is amazing!
Two pizza’s 25 cm
For pizza dough:
packed 1 1/2 cups 00 flour (really pack the measuring cup firmly with flour) + some for dusting
150 ml lukewarm water
1 heaped teaspoon active dry yeast
1 teaspoon caster sugar
2 Tbsp olive oil
1/2 teaspoon salt
2 cups grated Mozzarella cheese
1 large Bosc pear, sliced used a Mandoline slicer
120 g Gorgonzola cheese or Gorgonzola-style blue cheese
50g Prosciutto slices
1/2 cup toasted walnuts
1/2 cup Manaaki kawa kawa apple jelly
fresh rocket leaves
extra virgin olive oil
Whisk yeast, sugar, and lukewarm water in a small bowl. Let stand in a warm place until yeast is foamy, about 15 minutes.
Add salt, flour and olive oil, mixing well to form a dough. Let rest for 10 minutes, then knead with a stand mixer for 5 minutes, or by hand for 7 to 8 minutes until smooth. Transfer the dough to a large oiled bowl. Cover with a damp kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, 1–1,5 hours.
Punch down the dough to deflate and turn out onto a lightly oiled surface. Divide it into 2 equal pieces. Cover each with an oiled plastic wrap and let them rest for 60 minutes. Alternatively, transfer the dough to oiled container with lid, then place to the refrigerator and let it rise slowly overnight (up to 24 hours). If rising overnight, bring your dough to room temperature before baking.
Place a pizza stone in the oven and preheat the oven up to 230C. Grease your hands with a little olive oil. Press the dough into a small disc. Hand-stretch the pizza dough to size.
Place pizza dough to baking paper then top with grated mozzarella and pear slices. Brush the pear slices with olive oil.
Bake the pizza for about 10 minutes until cooked and golden. Then top the pizza with pieces of Gorgonzola, Prosciutto and Kawakawa jelly, scatter with walnuts, garnish with fresh rocket leaves. Serve immediately with a glass of crisp white wine.