Wednesday, 8 August 2012

Pizza with radicchio and gorgonzola

I and my sister J went to Sardinia for a weekend earlier this year. We both live abroad, I in London and J in Århus in Denmark. We see each other a couple of times a year, but I do miss my sister and want to see her more. So last year we decided to start going for a weekend away just the two of us once a year instead of buying Christmas and birthday presents. The first sister weekend was this year in Alghero on Sardinia. We had a lovely time, despite quite a lot of rain, and of course we had a lot of good food. In Alghero I had one of the best pizzas I ever had was with radicchio and gorgonzola.

When I got home, I decided to try to recreate it. The recipes I used for the pizza dough and tomato sauce are both recommendations from J, who got them from the Swedish food magazine Allt om mat The result was great, with crisp thin dough topped with slightly bitter radicchio and cheesy gorgonzola. Yum yum yum.

The recipe below is for one large pizza. Any leftover dough can be used to make bread rolls or can be frozen and used later. Likewise leftover tomato sauce can be used on pasta or frozen to be used another day.

Pizza with radicchio and gorgonzola (serves 2)
Pizza dough
3 dl water
15 g dried yeast, I use Sainsbury's fast action dried yeast
4 dl strong flour
1.25 tsp salt
1.25 tbsp olive oil

Tomato sauce
1 can of whole tomatoes of good quality
1 garlic clove, minced
5 tbsp olive oil
0.5 tsp black pepper
1 tsp sugar
2 bay leaves
1 tsp thyme
1 tsp oregano
1 sprig of fresh rosemary
salt

Topping
4 small radicchio heads, roughly chopped
250 g gorgonzola, cubed
100 g mozzarella, sliced
olive oil
black pepper

Start by making the dough by mixing flour with yeast and salt.

Heat up the water to 45C and add to the flour mix. Knead the dough for 10-20 min. If necessary, add more flour

Add the olive oil to the dough and knead for another 5 min. The dough should be elastic and easy to work with. Add additional flour if necessary

Cover with a tea towel and leave to prove for 40 min

Take up the dough and knead for a couple of minutes and then divide the dough into two balls. Lightly dust the dough with flour and leave on a tray covered with a lightly damp tea towel to prove for another hour

While the dough is proving, make the tomato sauce

First lightly fry the garlic in the olive oil in a medium sized pot

Add all spices, herbs and sugar and saute for 1 min, then add the tomatoes. Lightly crush the tomatoes

Cover the pot with a lid, and simmer the sauce on low heat for 30 min

Mix the sauce using a blender or stick blender to a smooth consistency. Add salt to taste. Let the sauce cool down before use

Heat up the oven to 300C. If you have a pizza stone, heat it up, otherwise do like I did and heat up a large flat oven tray

With a rolling pin, roll out one of the dough balls into a thin rectangular shape the same size as the oven tray for one large pizza. I do this on a baking sheet dusted with flour, as I think it makes it easier to transfer the pizza to the oven tray. If one dough ball is not enough, use also part of the other one. Otherwise you can freeze the leftover dough for another day

Cover lightly with tomato sauce. Don't add a thick layer, as it will usually make the pizza too doughy and it won't cook properly

Drizzle the radicchio with olive oil and sprinkle it over the pizza. It will look like a lot of radicchio, but it will wilt and shrink when it's cooking. Sprinkle over the cheese

Take out the hot tray or pizza stone from the oven, slide on the pizza and put it back in the oven

Cook for 5-10 min

Sprinkle with freshly ground black pepper

Smaklig måltid!

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