Gorgonzola Dolce, Fingerling Potatoes, Radicchio, and Rosemary
- 1 round of Nancys Pizza Dough (page 126)
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 2 cups thinly sliced radicchio
- 6 ounces roasted fingerling potatoes (about 4 potatoes; see Smashed Potatoes with Rosemary, page 255)
- 3 ounces Gorgonzola dolce, crumbled
- 2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
- 1 teaspoon fresh rosemary tufts
- Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
- Brush the rim of the dough with the olive oil and season the entire surface with salt.
- Lay the radicchio over the surface of the pizza.
- Break the potatoes into 1-inch chunks and scatter them over the radicchio.
- Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza.
- Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes.
- Remove the pizza from the oven, cut it into quarters, and serve.
- Petite Arvine (Valle DAosta)
nancys, extravirgin olive oil, kosher salt, radicchio, potatoes, gorgonzola dolce, mozzarella, fresh rosemary tufts
Taken from www.epicurious.com/recipes/food/views/gorgonzola-dolce-fingerling-potatoes-radicchio-and-rosemary-393710 (may not work)