I think this is such a perfect topping for a small pizzetta or a bruschetta, it has a perfect balance of saltiness and sweetness and is an interesting change from having a tomato base.
If you can’t get hold of truffle honey just use regular honey, however the truffle element gives a lovely savoury note that mutes any overriding sweetness so it’s definitely worth keeping an eye out for. For this recipe I have used Gorgonzola Dolce because its creamy, not too tangy and its soft texture lends itself to being spread over the warm pizza base easily.
Method
Make sure your peel is clean and dry and your pizza oven is heated to around 400 degrees.
Lightly dust your dough with a little fine semolina on each side, dust your peel lightly and stretch your dough out over it. Using your fingertips gently ‘crimp’ an indentation around the edge of the dough to form your ‘crust’.
Soften the cheese slightly by lightly beating it together in a bowl with a wooden spoon.
Cook your pizza base until it is slightly crisp on the bottom and puffed, but remove from the oven before it is perfectly coloured. Whilst it is still warm, spread with your softened gorgonzola and cover generously with your sliced Coppa ham. Return to the oven for 1 minute to soften the cheese a touch more, warm the ham and slighty blister the dough.
Just before serving drizzle with the truffle honey and a touch of Capezzana olive oil.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
For 4 mini pizzetta’s
1 x recipe of my Simple Pizza-style Flatbread
12 x slices of Coppa ham (you can use prosciutto if you can’t find Coppa)
Caramelised Red Onion, Squash and Kale Pizza! Autumnal warming pizza with plenty of umami depth and sweet caramelised goodness. Try this pizza finished with chilli oil or some dollops of sage pesto. Method Preheat your pizza oven to 375˚C and roll out your dough. Place onto a floured peel and start by spreading a [...]
Melon and Air-dried Ham Pizza Pizza! This recipe translates well from a favourite salad into a delicious pizza topping. The sweet melon works wonderfully with the salty charcuterie and the creamy mozzarella weaves it all together. Try finishing with a drizzle of mint oil and some cracked black pepper. Method: Preheat your pizza oven [...]
The Cornish Four Cheese Pizza - a crowd-pleasing pizza with all the bases covered! A crowd-pleasing pizza with all the bases covered. Good balance of tang from goat’s cheese, velvety rich Cornish camembert and creamy mozzarella finished with pungent Cornish Blue cheese and aromatic basil. Definitely one for the weekend as the cheese coma can [...]
Stone Baked Pissaladiere with Smokey wood-fired Onions! Pissaladiere is one of my absolute favourites. It’s a sort of pizza/tart hybrid flavoured with sweet caramelised onions, black olives and anchovies - hailing from Liguria but most often associated with the south of France. A Pissaladiere is perfect as pre-dinner finger food with a glass of bubbles [...]
Gorgonzola, Coppa and Truffle Honey Pizzetta
I think this is such a perfect topping for a small pizzetta or a bruschetta, it has a perfect balance of saltiness and sweetness and is an interesting change from having a tomato base.
If you can’t get hold of truffle honey just use regular honey, however the truffle element gives a lovely savoury note that mutes any overriding sweetness so it’s definitely worth keeping an eye out for. For this recipe I have used Gorgonzola Dolce because its creamy, not too tangy and its soft texture lends itself to being spread over the warm pizza base easily.
Method
Make sure your peel is clean and dry and your pizza oven is heated to around 400 degrees.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
For 4 mini pizzetta’s
Related Posts
Caramelised Red Onion, Squash and Kale Pizza
Melon and Air-dried Ham Pizza
Cornish Four Cheese Pizza
Stone Baked Pissaladiere with Smokey wood-fired Onions