1 ball Classic Pizza Dough
2 Tbsp extra virgin olive oil
12 sage leaves
50 g gorgonzola, at room temperature
30 g mozzarella, torn into bite-size pieces
10 g parmesan, finely grated
50 g fior di latte cheese, torn into bite-size pieces
¼ cup walnuts, toasted, chopped
Extra 1 Tbsp extra virgin olive oil
Freshly ground black pepper, to season
- Preheat oven to 240°C. Roll out dough following How To Roll Out Dough on page 31.
- Line a plate with 3 layers of paper towel. Put olive oil in a small saucepan and add sage leaves. Cook over a medium heat for 30 seconds, then transfer to prepared plate and set aside to cool. The leaves will darken and crisp while standing.
- Put gorgonzola in a small bowl and stir until softened and smooth. Spread over dough round, leaving a 1cm border. Scatter over mozzarella and parmesan.
- Bake for 8 minutes, then arrange fior di latte on top and cook for a further 2 minutes or until cheese has melted and pizza dough edge is golden and crisp. Top with fried sage leaves and walnut, then drizzle over extra oil. Season with pepper and serve.