Gorgonzola And Walnut Pizza Recipes

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GOURMET PEAR, WALNUT & GORGONZOLA PIZZA



Gourmet Pear, Walnut & Gorgonzola Pizza image

This recipe is adapted from eatingwell.com. This can be served as a lunch or dinner, or cut up in pieces and used as an appetizer.

Provided by Engineer in the Kit

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 large onion, sliced into wedges
1 pear, ripe, cored and sliced
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
8 inches low-carb whole wheat tortillas
1/2 cup blue cheese, crumbled
1/4 cup walnuts, chopped

Steps:

  • Preheat oven to 450°F.
  • Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
  • Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
  • Divide the mixture between the wraps. Add the cheese and walnuts.
  • Bake for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 193.3, Fat 13.1, SaturatedFat 4.1, Cholesterol 12.7, Sodium 239.6, Carbohydrate 15.3, Fiber 3, Sugar 8.7, Protein 5.4

GORGONZOLA AND WALNUT PIZZA



Gorgonzola and walnut pizza image

Gorgonzola and walnut pizza is one of our best pizza combinations. When making more pizzas to serve to your guests, this one cannot miss.

Provided by Joel

Categories     Main Course

Time 20h50m

Number Of Ingredients 5

pizza dough (see link in the instructions)
200 grams mozzarella
grated Parmigiano-Reggiano cheese
gorgonzola cheese (use as much as you like)
chopped walnuts (use as much as you like)

Steps:

  • Prepare the pizza dough, following the recipe of our Margherita pizza here. That recipe makes six pizzas, so be sure to make the right amount of dough for your needs.
  • When the dough is ready to be used, preheat the oven to 250-275°C (480-530°F). Cut the mozzarella into slices the size of a finger. Then place them on a plate and let them release excess moisture in the fridge. Cut gorgonzola into small pieces. Chop walnuts.
  • Place some flour on a plate, grab a ball of dough and dip both sides of it in flour. Place onto a baking paper and gently press the dough with your fingers from the center towards the edges. Continue until the base is very thin but leave some thicker crust.
  • Sprinkle with grated Parmigiano-Reggiano cheese. Bake the pizza in the oven for a minute or two. When you see the pizza dough starting to cook, take it out.
  • Place some mozzarella slices evenly on the pizza. Then add gorgonzola and walnuts. Drizzle with some olive oil. Put the pizza back in the oven and cook for 4-6 minutes, until the pizza looks cooked from the crust.
  • Serve immediately for best taste.

GORGONZOLA AND WALNUT FOUGASSE



Gorgonzola and Walnut Fougasse image

Provided by Food Network

Categories     appetizer

Yield 2 loaves

Number Of Ingredients 14

1 recipe Basic Dough with Pate Fermentee, recipe follows
Cornmeal, for dusting, as needed
1 1/2 cups whole or broken walnut halves (about 5 ounces)
7 ounces dry "mountain-style" Gorgonzola cheese (not dulce), crumbled
Olive oil, as needed
1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows
1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound)
3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
2 1/4 teaspoons kosher salt (9 grams)
3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
2 1/4 teaspoons kosher salt (9 grams)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound)

Steps:

  • Place a baking stone in the middle of the oven and preheat to 470 degrees F.
  • On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper.
  • Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf.
  • Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf.
  • In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
  • In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
  • Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
  • Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
  • Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
  • Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
  • In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
  • Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.

CARAMELIZED ONION AND GORGONZOLA PIZZA



Caramelized Onion and Gorgonzola Pizza image

A light appetizer or dinner pizza that is sure to be a favorite!

Provided by Julie

Categories     Main Dish Recipes     Pizza Recipes

Time 55m

Yield 12

Number Of Ingredients 5

⅛ cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled

Steps:

  • In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
  • Bake for 10 to 12 minutes, or until done.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 16.6 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8 g, Sodium 551.3 mg, Sugar 3.8 g

CHICKEN, WALNUT, AND GORGONZOLA PIZZA



Chicken, Walnut, and Gorgonzola Pizza image

Make and share this Chicken, Walnut, and Gorgonzola Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 inch) prepared unbaked prepared pizza crust
1 cup chopped vidalia onion
1 1/2 cups chopped mushrooms
2 tablespoons olive oil
2 cups diced cooked chicken breasts
1/2 cup chopped walnuts
1/2-1 teaspoon dried sage
1 cup crumbled gorgonzola

Steps:

  • In a large skillet, sauté onion and mushrooms in heated olive oil until onions are golden brown.
  • Add in the chicken and continue cooking 4-5 minutes.
  • Remove skillet from heat; spread mixture on the unbaked pizza crust.
  • Sprinkle walnuts, sage, and Gorgonzola cheese over the top.
  • Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.

Nutrition Facts : Calories 290.1, Fat 21, SaturatedFat 6.5, Cholesterol 56.1, Sodium 349, Carbohydrate 5.2, Fiber 1.2, Sugar 1.8, Protein 21

ONION CONFIT, WALNUT AND GORGONZOLA PIZZA



Onion Confit, Walnut and Gorgonzola Pizza image

The onions are sauteed until caramalized, and add a full and rich flavor offset by the creamy Gorgonzola, the toasted walnuts and the earthy sage. You can make the confit in advance. You can make your own pizza dough, buy it in the grocery store, or sometimes your local pizza place will sell you some. For a delicious variation, use basil instead of sage. Adapted from Fields of Greens cookbook.

Provided by Sharon123

Categories     Cheese

Time 1h10m

Yield 1 15" pizza(or two 9"

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
2 medium yellow onions, thinly sliced
salt
fresh ground black pepper
1 -2 garlic clove, finely chopped
1/4 cup dry white wine (or use veg. stock)
pizza dough (uncooked and ready to roll out)
1/3 cup walnut pieces, lightly toasted, coarsely chopped
3 ounces gorgonzola, crumbled
1/4 lb mozzarella cheese, grated (about 1 1/2 cups)
1/2 ounce parmesan cheese, grated (about 3 tbls.)
2 teaspoons fresh sage, chopped (or use fresh basil)

Steps:

  • Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
  • Preheat the oven to 500*F.
  • Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
  • Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
  • Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.

OVEN-BAKED PIZZA WITH CARAMELIZED ONIONS, GORGONZOLA, AND WALNUTS



Oven-Baked Pizza with Caramelized Onions, Gorgonzola, and Walnuts image

Provided by Gina Marie Miraglia Eriquez

Categories     Cheese     Onion     Appetizer     Bake     Quick & Easy     Dinner     Walnut     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings (appetizer)

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1 1/4 pound onions (2 large), halved and thinly sliced
14 to 16 ounces pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
  • Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
  • Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
  • Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
  • Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.

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