Sage, Mountain Gorgonzola and Fig Pizza

Sage, Mountain Gorgonzola and Fig Pizza Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Sage, Mountain Gorgonzola, and Fig Pizza recipe is a delicious and unique twist on traditional pizza. The combination of savory gorgonzola cheese, sweet figs, and fragrant sage creates a flavor profile that is sure to impress your taste buds.

History

This recipe draws inspiration from the flavors of the Italian countryside, where gorgonzola cheese and fresh figs are commonly enjoyed together. The addition of sage adds a fresh and earthy element to the dish, making it a perfect choice for a gourmet pizza night at home.

Ingredients

Pizza Dough

0.5 cup warm water
0.5 cup lukewarm water
2 tsp dried yeast
0.25 cup rye flour
1 tbsp milk
2 tbsp olive oil
extra virgin olive oil for drizzling
0.5 tsp salt
1.75 cup unbleached all-purpose flour

Pizza Topping

1 tsp extra virgin olive oil
1 lb (454 g) gorgonzola cheese, preferably mountain gorgonzola
10 ripe fresh figs or 10 black dried figs, re-hydrated, torn into pieces
1 cup fig preserves (optional)
2 sprigs fresh sage, julienned
salt and freshly ground black pepper to taste
1 oz (28 g) small, fresh leaves from spicy greens such as arugula or mizuna tossed with 2 tbsp lemon juice
2 tbsp extra virgin olive oil
salt and freshly ground black pepper to taste

How to prepare

Combine warm water, yeast, and rye flour to make a sponge. Set it aside in a very warm place for 20 minutes.
Stir in milk, olive oil, salt, flour, and lukewarm water. Place the dough on a lightly floured work surface and knead it by hand for 10 to 15 minutes.
Place the dough in a large mixing bowl and set it aside to double in a very warm place. Punch it down and allow it to rise for 40 more minutes. Place the dough on a lightly floured work surface and divide it into 2 balls. Place them in a mixing bowl, cover with oiled plastic wrap, and refrigerate until ready to use.
When ready to make pizzas, preheat the oven to 500°F (260°C).
Remove one dough ball from the refrigerator and flatten it on a lightly floured work surface or cookie sheet. Using floured hands, work the dough out by pulling it into a circle. Using your knuckles, slowly stretch the dough into a large 12-inch round disc. Repeat with the second ball of dough.
Place the discs on a preheated pizza stone or pizza pan. Drizzle each with extra virgin olive oil.
Place small pieces of Gorgonzola on each dough circle. Add fresh figs and fig preserves, if using. Sprinkle with sage and season with salt and pepper to taste. Bake in the oven for 8 to 10 minutes, or until the crust is browned. Top with greens and serve.

Variations

Substitute blue cheese for gorgonzola for a different flavor profile.
Add prosciutto or pancetta for a salty contrast to the sweet figs.
Top the pizza with arugula or baby spinach for a fresh and peppery finish.

Cooking Tips & Tricks

Make sure to rehydrate the dried figs before using them in the recipe to ensure they are soft and juicy.

- Knead the pizza dough thoroughly to develop gluten and create a chewy crust.

- Preheat your oven and pizza stone or pan before baking the pizza to ensure a crispy crust.

- Drizzle the pizza with extra virgin olive oil before baking to add flavor and prevent the toppings from drying out.

Serving Suggestions

Serve this pizza hot out of the oven with a side salad of mixed greens dressed with balsamic vinaigrette. Pair it with a glass of red wine for a complete and satisfying meal.

Cooking Techniques

Preheat your oven and pizza stone or pan to ensure a crispy crust.

- Stretch the pizza dough by hand to create a thin and even crust.

- Bake the pizza at a high temperature for a short amount of time to achieve a crispy bottom and melted cheese.

Ingredient Substitutions

Use whole wheat flour instead of rye flour for a nuttier flavor.

- Substitute dried figs with fresh figs if they are in season.

- Replace sage with fresh rosemary or thyme for a different herbaceous note.

Make Ahead Tips

Prepare the pizza dough in advance and store it in the refrigerator for up to 24 hours.

- Rehydrate the dried figs and julienne the sage ahead of time to save on prep work.

Presentation Ideas

Garnish the pizza with fresh sage leaves and a drizzle of extra virgin olive oil before serving. - Cut the pizza into wedges and serve on a wooden board for a rustic presentation.

Pairing Recommendations

Pair this pizza with a full-bodied red wine such as Cabernet Sauvignon or Merlot.

- Serve with a side of marinated olives and roasted nuts for a Mediterranean-inspired appetizer.

Storage and Reheating Instructions

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.

- Reheat the pizza in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this pizza contains approximately 400 calories. This calorie count may vary depending on the portion size and ingredients used.

Carbohydrates

Each serving of this pizza contains approximately 45 grams of carbohydrates, primarily from the pizza dough and figs. Carbohydrates provide energy for your body and are an essential part of a balanced diet.

Fats

This pizza is rich in fats, with approximately 20 grams per serving. The gorgonzola cheese and olive oil contribute to the fat content of the dish. Fats are important for absorbing vitamins and providing energy for your body.

Proteins

Each serving of this pizza contains around 15 grams of protein, mainly from the gorgonzola cheese. Protein is essential for building and repairing tissues in your body, making it an important nutrient to include in your diet.

Vitamins and minerals

This pizza is a good source of calcium, vitamin A, and vitamin K from the gorgonzola cheese and fresh sage. These nutrients are important for bone health, vision, and blood clotting, respectively.

Alergens

This recipe contains dairy (gorgonzola cheese) and gluten (rye and all-purpose flour), which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this Sage, Mountain Gorgonzola, and Fig Pizza is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. Enjoying it in moderation as part of a varied diet can contribute to your overall nutritional intake.

Summary

This Sage, Mountain Gorgonzola, and Fig Pizza recipe is a delicious and sophisticated dish that combines sweet, savory, and herbal flavors in every bite. With a crispy crust, creamy gorgonzola cheese, and juicy figs, this pizza is sure to become a new favorite for pizza night at home. Enjoy it with a glass of red wine and good company for a memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my friend Margaret in the small town of Tuscany. Margaret was known for her amazing cooking skills, and she had invited me over for lunch. As we sat in her cozy kitchen, sipping on homemade lemonade, Margaret pulled out a cookbook that was filled with all sorts of delicious recipes from the region.

She flipped through the pages until she landed on a recipe for Sage, Mountain Gorgonzola and Fig Pizza. The combination of flavors sounded intriguing to me, and I couldn't wait to see how it would turn out. Margaret explained that she had learned the recipe from her grandmother, who had passed it down to her.

As we gathered the ingredients and started to prepare the pizza, Margaret shared stories about her grandmother and the time they spent together in the kitchen. She spoke fondly of the hours they would spend cooking and baking, and how her grandmother had taught her everything she knew about food.

As the pizza baked in the oven, the aroma of sage and gorgonzola filled the air. The anticipation was almost too much to bear as we waited for it to be done. When the timer finally went off, we pulled the pizza out of the oven and admired our handiwork.

The crust was perfectly crispy, the gorgonzola had melted into a creamy perfection, and the figs added a touch of sweetness that balanced out the savory flavors. Margaret and I couldn't wait to dig in, and as we each took a bite, we knew we had created something truly special.

From that day on, I was hooked on the Sage, Mountain Gorgonzola and Fig Pizza. I begged Margaret for the recipe, and she graciously shared it with me. I made it for my family and friends, and it quickly became a favorite at gatherings and parties.

As the years went by, I continued to make the pizza, tweaking the recipe here and there to suit my own tastes. I added a drizzle of balsamic glaze for extra flavor, and sometimes I would sprinkle some walnuts on top for a bit of crunch.

Whenever I made the pizza, I would think of Margaret and her grandmother, and the bond they shared over food. I felt grateful to have learned such a delicious recipe from someone so special, and I knew that I would pass it down to future generations.

Now, as I sit in my own kitchen, preparing the Sage, Mountain Gorgonzola and Fig Pizza for my grandchildren, I can't help but smile. The recipe may have come from Margaret and her grandmother, but it has become a part of my own culinary legacy.

As my grandchildren take their first bite of the pizza, I see the same look of wonder and delight that I had all those years ago. And I know that this recipe will continue to bring joy and connection to our family for generations to come.

In the end, it's not just about the food itself, but the memories and stories that are woven into every bite. And for that, I am truly grateful.