Recipe courtesy of David Rosengarten

Pizza with Mozzarella and Gorgonzola

  • Level: Easy
  • Yield: 1 7-inch pizza.
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Cornmeal, for sprinkling

1/4 recipe Master Pizza Dough, shaped in 7-inch round (see next recipe)

1/3 cup coarsely-chopped Mozzarella cheese

1/3 cup coarsely-chopped Gorgonzola cheese

1 teaspooon extra-virgin olive oil

Freshly-ground black pepper


  1. Preheat oven with pizza stone to 525 degrees.
  2. Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round with an even layer of mozzarella pieces, then top with layer of Gorgonzola. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, let cool 2 to 3 minutes, then drizzle on olive oil and season to taste with pepper. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking.
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