Tag Archives: Apple

Recipe: Apple and Gorgonzola Pizza

Ready to slice

1 sprinkle of cornmeal
1 Pizza Base
100ml Italian Tomato Sauce
1 handful gorgonzola cheese – Finely sliced and crumbled

1 handful parmesan cheese grated
8-12 finely sliced apple pieces

Serves 2.


Heat your oven to the maximum temperature with your Pizza stone inside.

Once up to temperature, sprinkle the stone with cornmeal and place your Pizza base on the centre of the stone. Quickly spread a generous amount of sauce up to roughly half an inch from the edge.

Crumble the gorgonzola over the sauce, sprinkle the parmesan over the top to fill in the gaps. Then arrange the finely sliced apple (about 8-12 slices is usually plenty) over the top.

Bake in the oven for 8-12 minutes or until golden brown, sprinkle with oregano, slice and serve.

Fruit on Pizza

I know a few people who think fruit on a Pizza is just plain wrong. Which is silly after all tomatoes are a fruit aren’t they?

Comune di Stezzano
Image via Wikipedia

But real fruit, like pineapple that’s a big no-no, well I just don’t agree I’m one of those people that loves fruit on a pizza and not just pineapple either.

What really opened the flood gates for me was a little restaurant that Elly and I discovered on our honeymoon and have returned to since, yup the one I mentioned in this previous post. It’s a family run Ristoranti and delivery service in the Italian town of Stezzano (just outside Bergamo) called ‘Da Michele’. There is a fantastic atmosphere, the staff are very friendly (the waiting staff got a real kick out of our attempts to speak Italian) and the food is incredible, without a shadow of a doubt my favourite Ristoranti in the entire world. If your Italian is up to it you can find out more by following this link.

Anyway, enough of me waffling on, the last time we were in Italy, Elly tried their Apple and Gorgonzola Pizza and she was raving so much about it, I was left with no choice but to swipe a slice :) and while I’m not the worlds greatest Gorgonzola fan, the combination of flavours on this pizza were so simple and well balanced I was tasked with re-creating it when we got home.

Now I’m no Jedi Pizza master so I was expecting this to be a very difficult job and while I haven’t matched the fantastic taste and elegance of the original, I’ve managed to come as close as I believe I can without access to the same local ingredients, Michele’s stone oven and recipe book. It wasn’t as difficult as I anticipated and we got it almost spot on at the first attempt.

So why not give this next recipe a try and let me know what you think.