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)
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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
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