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)
Grilled Steak and Kohl Rabi Slaw! Steak and Riverford slaw - grilled Louisiana steaks with a super summery slaw. This is the perfect recipe for using up a veg box alien like the kohl Rabi. It’s sweet, bitter and juicy and makes a refreshing change to a standard slaw - ditch the mayo and keep [...]
Grilling the Perfect Burger on the Beefer There are few things more satisfying than a perfectly cooked burger, and with the Beefer you can take this humble classic to gourmet heights. The Beefer’s extreme heat of up to 1500°F allows you to achieve that restaurant quality sear in seconds while keeping the inside juicy and [...]
Simple Pizza-style Flatbread! This flatbread recipe is simple to make and the dough is really easy to handle and shape. There is a couple of stages in the method but once made it lasts perfectly in the fridge for 2 days. The evening before you want to make your dough, mix the ingredients for the [...]
A smoked delight - Bourbon Smoked Brisket! I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really [...]
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
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Grilled Steak and Kohl Rabi Slaw
The Beefer Grill: Mastering The Perfect Burger
Simple Pizza-style Flatbread
Bourbon Smoked Brisket