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Blue cheese pizza

  • Thread starter Thread starter jasmine_joel_60
  • Start date Start date
J

jasmine_joel_60

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Blue cheese pizza
Cuisine
Italian
Main ingredients
Pizza dough, Blue Cheese, Mozzarella Cheese
Time of preparation
15 Minutes
Time of cooking
15 Minutes
Serving
6



Ingredients
1
cup Basil , or spinach, fresh, leaves only
100
g Blue Cheese
1
Tomato , large size, sliced
1
Pizza Dough
2/3
cup Mozzarella Cheese



Directions
Roll dough on a slightly floured surface. Spread dough to cover a 30 cm diameter baking sheet or pizza pan or its equivalent rectangular baking sheet.
Add spinach or basil leaves to cover dough surface. Mash blue cheese using a fork. Add blue cheese over spinach then add tomato slices. Sprinkle mozzarella cheese on top.
Heat oven to 220-230 C. Bake pizza in oven for 10-15 minutes. Serve immediately.
 
Last edited by a moderator:
a very long time ago I had one with gorgonzola and pears. for the life of me can't remember what else was on it, just that it was wonderful!
might find time later today to do a search?

Nan
 
All of which raises an interesting question: When does something stop being a pizza and become a rustic tart?
 
Well with Pizza I think it has to do with the dough. If it’s on a pizza dough then people are going to call it pizza but I do wonder about these things sometimes. They seem to stretch the definitions on these things a little thin sometimes. For instance I’ve heard okonomiyaki referred to as “Japanese pizza’. Now okonomiyaki is delicious. I make it myself but it’s about as much like a pizza as burritos. If I had to liken it to something I think I would use savory pancake for my description. Often I’ll try a recipe and change the name when people ask what it is because I think to myself no way I can call this a lasagna for instance with a straight face, it has no noodles, tomato, cheese, béchamel or anything else that’s in a lasagna so I will change the name to casserole or something.
 
You're probably more right than not about the dough, Jfain.

I think about Chicago-style deep-dish pizza, for instance. It starts with an enriched dough; more like a low-hydration foccacia than pizza. Then it's formed into a bowl shape, and filled with savory stuff.

By the time you're done, you have something pretty tasty. But pizza it's not---by any stretch of the imagination.

Now the question becomes: if we took that dough and rolled it into a disk, put fillings in the middle, and folded the edges towards the filling. What do with have then? A rustic pie? A sort of pizza? A filled foccacia?
 
Speaking of pizza... I've proll'y mentioned this before (though it's worth mentioning again!) but I am fast falling in lust w/ the shaved-headed Italian dude who tosses the dough and does all sorts of flat-bread acrobatics with pizza crust- including allowing it to roll across his back and shoulders- on the new Visa tv commercial! Anybody seen it! That dude can top my pizza any day! HA! (okay, okay! SORRY! The str8 men here get a voucher for one free boob joke!)
 
At another foodie place I hang-out at sometimes a friend just posted a Bobby Flay recipe for grilled fresh peaches. He splits and pits a fresh juicy peach. Grills it well, then fill the seed-cavity w/ bleu cheese and drizzles it w/ honey or maple syrup. Dang- this sounds incredible to me!
 
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