Gorgonzola makes this a blue cheese lover’s fantasy pizza, the dolce means “sweet”. This blue is milder, softer, and melts faster than regular Gorgonzola, but regular will do just fine.
- Yield: 2 (12-inch) pizzas
- 1 recipe Brick Oven–Style Dough
- All-purpose flour for rolling and dusting
- ¼ cup cornmeal for sprinkling
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 1 pound fingerling potatoes, cut in half lengthwise
- Kosher or sea salt and freshly ground black pepper
- 2 cups shredded radicchio
- 8 ounces Gorgonzola dolce cheese, crumbled
- 2 teaspoons chopped fresh rosemary
How to Make It
- Preheat the grill and the pizza oven insert on high heat until the temperature reaches 650° to 700°F.
- In a sauté pan on the stovetop, heat 2 tablespoons olive oil over medium-high heat. Parcook the fingerlings for 8 to 10 minutes, or until just fork-tender.
- Divide the dough into 2 portions. Hand toss, or, on a floured surface, pat or roll each portion into a 12-inch diameter circle.
- Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal- dusted peel. Brush with olive oil. Arrange half of the potatoes and season to taste. Then add half of the radicchio and half of the Gorgonzola on the dough. Sprinkle with half of the rosemary and drizzle with olive oil.
- Hold the pizza peel level with the grill rack so that the pizza will slide onto the center of the hot pizza stone. With a quick forward jerk of your arm, slide the pizza from the peel to the stone. Grill for 2 to 3 minutes, or until the Gorgonzola has melted and the radicchio has browned on the edges. Slide the peel under the pizza and remove it from the pizza oven. Repeat the process with the other pizza.