UPDATE: This is a repost of a great pizza recipe we tried earlier this year, with fresh, shiny and new photos! We thought it was appropriate that the first time we made this was during a Top Chef frenzy, and after watching this season’s premier, we’re frenzied all over again. It’s so easy, so delicious, very rich, and a crowd-pleaser. Make the most of the end of summer and whip this up on a steamy night. Enjoy!
Back in January… In the spirit of our favorite show, Top Chef, I’m sharing a recipe I just tried tonight that is beyond easy, unbelievably tasty, and takes less than 15 minutes start to finish. Adding more sundrieds, more walnuts, and keeping the cheese out of the center made this delicious enough to serve in a sheeshy restaurant, in my opinion. I’m usually anti-pizza as a rule, because I find them (order-in pizzas) heavy and overwhelming. But this one is outstanding, so I’m passing it along. (p.s. it also can cost less than $15 if you have a few ingredients already. I was impressed!)
You need: cornmeal, 1 pizza crust, 2 Tbsp olive oil, salt, 4 oz tub gorgonzola, shelled walnuts, sliced sundried tomatoes, black pepper, and fresh parsley. [We added my favorite extra, green onions/scallions.]
with which you will: preheat the oven to 500°F (I reduced this heat after 6 minutes or so to keep the crust moist), roll out the dough (recommend leaving this out to get to room temp, 20 min or so) and put it on a baking sheet sprinkled with cornmeal. Have husband/wife do amazing roly-poly pattern with edges. Brush on olive oil, sprinkle salt, crumble up cheese, arrange walnuts and tomatoes then add pepper and parsley. Bake ~7-8 minutes.
Unbelievable— light; not too greasy or cheesy. We had it with a Concha Y Toro 2007 Carmenere that was perfect with the super-rich flavors.