Gorgonzola, Prosciutto And Sticky Balsamic Pizza

Name: Gorgonzola, Prosciutto And Sticky Balsamic Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE PIZZA DOUGH; 1 2/3 cups bread flour or all-purpose flour; 1 tsp active dry yeast; 1 tsp sugar; 1 tsp fine table salt; 1 tbsp olive oil; None None FOR THE TOPPING; 2/3 cup bottled tomato pasta sauce; 1/4 cup finely grated Parmesan cheese; 1/2 cup finely grated mozzarella cheese; 2 oz gorgonzola cheese, crumbled; 2 oz thinly sliced prosciutto; 1/4 cup balsamic vinegar; 1 1/2 tbsp lemon juice; 1 tbsp light brown sugar; 1 cup baby arugula leaves

Servings: persons

None None FOR THE PIZZA DOUGH
1 2/3 cups bread flour or all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1 tsp fine table salt
1 tbsp olive oil
None None FOR THE TOPPING
2/3 cup bottled tomato pasta sauce
1/4 cup finely grated Parmesan cheese
1/2 cup finely grated mozzarella cheese
2 oz gorgonzola cheese, crumbled
2 oz thinly sliced prosciutto
1/4 cup balsamic vinegar
1 1/2 tbsp lemon juice
1 tbsp light brown sugar
1 cup baby arugula leaves

1
For the pizza dough, combine flour, yeast, sugar and salt in medium bowl. Stir in oil and 1/2 cup warm water to mix to a soft dough. Knead dough on floured surface about 10 mins or until smooth and elastic. Place dough in large oiled bowl; cover. Let stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
2
Preheat the oven to 450u00b0F. Oil two baking or pizza pans; place in heated oven.
3
Divide dough in half; roll each half on floured surface into a 12-inch round. Place on heated pans.
4
Spread crusts with sauce; top with cheeses and prosciutto.
5
Bake about 15 mins or until crusts are browned and crisp.
6
Meanwhile, combine vinegar, 1/4 cup water, lemon juice and sugar in small saucepan. Stir on medium heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until syrup thickens slightly.
7
Serve pizzas topped with arugula and drizzled with syrup.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE PIZZA DOUGH, 1 2/3 cups bread flour or all-purpose flour, 1 tsp active dry yeast, 1 tsp sugar, and more.

Yes, Gorgonzola, Prosciutto And Sticky Balsamic Pizza falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!