GORGONZOLA,
POTATO &
RADICCHIO
MAKES A 30 CM PIZZA
Most often it’s the soft,
delicate cheeses that
are used on pizza, but
when an assertive blue
like gorgonzola is used,
it dominates. The other
ingredients support and
complement. Potato is
there for texture, radicchio
as a f lavour foil and
rosemary binds the whole.
Rosemary oil
2 tbsp fresh young
rosemary leaves
170 ml extra-virgin olive oil
To as sem ble
250 g ball of basic pizza
dough, shaped
100 g fior di latte mozzarella
40 g (1 cup) radicchio
leaves, sliced in 2 cm
(¾ inch) wide strips
80 g gorgonzola cheese,
cut into 12 pieces
12 very thin slices of
potato (see note)
A pinch of sea salt
Freshly ground black pepper
Fresh young rosemary
leaves, to serve
To make the rosemary oil, finely
chop the rosemary leaves with
a very sharp knife. Place in a
bowl and cover the leaves with
the olive oil. Cover the bowl and
place in a cool spot for 2 hours.
Remove the leaves from the oil
by passing through a fine sieve.
Place the oil in a small squeezy
bottle, ready to use. Any
leftover oil can be kept in the
refrigerator for up to a month.
To assemble, place a large tile
in your oven for the pizza, then
turn the oven up to preheat
to full heat (without using any
fan-forced function) for at
least 20 minutes. Thinly slice
the mozzarella and scatter
evenly, here and there, to top
the shaped pizza base, leaving
the edges clear to about 3
to 4 centimetres. Scatter the
radicchio and gorgonzola
evenly over the pizza. Lay the
potato slices on top. Season
with a little salt, a couple
of turns of the pepper mill
and cook the pizza for 3 to 5
minutes until cooked, turning
to get an even colour. Once
out of the oven, drizzle with
1 tablespoon of the rosemary
oil, scatter the rosemary
leaves on top and serve.
Use waxy, yellow-fleshed potatoes and to cut
them very thin, use a mandolin or a food processor
with a potato slicer. It’s important that the potato
slices are thin and see-through because they have
to cook in a relatively short amount of time.Tip
These recipes are a taste
of ‘Stefano Manfredi's
New Pizza’. Published by
Murdoch Books. $39.99