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Gorgaonzola and Walnut Pizza Recipe

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This recipe for Gorgaonzola and Walnut Pizza, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph & Pip Carnesecchi
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Make white flour dough in usual manner - 2 3/4 c. flour or buy ready made dough from pizza man or bakery. Make your own dough with 1/4 whole wheat and 3/4 all purpose flour.
4 oz. Olive oil.
10 oz. Gorgonzola cheese, crumbled.
2/3 c. Walnut halves
1 T. Lemon zest.
Freshly ground pepper.

Directions:
Directions:
Preheat oven to 450 degrees (220C).

If using a baking stone, place in the oven now.

Shape the dough and drizzle 2 T. of olive oil over the top.

Cover with Gorgaonzola and then the walnuts.

Sprinkle lemon zest and more olive oil over top.

Season to taste with pepper.

Transfer pizza to oven and bake for 10 minutes.

Reduce oven temp to 400 degrees and bake until crust is golden, about 10 more minutes.

Drizzle remaining 1 T. oil of top and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Although the pizza is contemporary, the pairing of blue veined cheese with walnuts is a time honored classic. Offer it after dinner, with a class of Vin Santo or port.

Substitute another blue veined cheese of your choice, such as Roquefort or Stilton, or a creamy Camembert of Brie pared of the white rind. Pecans or almonds can stand in for walnuts.

 

 

 

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