Ingredients
Check off ingredients as you go
For 1 pizza
For the dough
- 250g (2 cups) sifted flour
- 1/2 cube fresh yeast (10g) or 4g (1¼ tsp) dry yeast
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 40ml (3 tablespoons) olive oil
- 100ml (scant ½ cup) warm water
For the topping
- tomato passata
- shredded mozzarella
- 1 log goat cheese, sliced
- 100g (3.5 oz) gorgonzola (or blue cheese)
- To serve
- handful of arugula leaves
- a bit of parmesan
For the pizza dough
- In a large bowl or stand mixer bowl, start with the dry ingredients: flour, yeast, sugar, salt, then add the oil and water while mixing. Knead for 5 minutes. Cover with a clean kitchen towel and let rest 20 to 30 minutes.
For the topping
Meanwhile, prepare the toppings by cutting all the cheeses into cubes or slices.
Preheat the oven to 275°C (525°F) (or your oven’s highest temperature) on pizza setting if your oven has one, or conventional heat (not convection). Roll out the dough thinly on a floured work surface, then transfer to a baking sheet lined with parchment paper.
Spread the tomato passata generously, then top with goat cheese, gorgonzola, and finish with mozzarella. Bake in the middle of the oven for 10 minutes. The pizza should be cooked and the cheese golden. When it comes out of the oven, if you like, you can add arugula and sprinkle with parmesan.