Roasted peach & gorgonzola pizza
- Ailsa Burt
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Serves 6 - 8
More effort
Prep: 25 mins
Cook: 35 mins
plus overnight and at least 4 hrs proving
A star rating of 4.2 out of 5.5 ratingsRate
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Try a summery take on pizza using sweet roasted peach and punchy gorgonzola. Made in the Roman style, this pizza has a very crispy base with no tomato sauce
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Ingredients
Nutrition
Units:
MetricUS
-
450g ‘00’ flour
-
50g strong wholemeal bread flour
or alternatively use all ‘00’ flour
-
5g dried yeast
(not fast-action)
-
2 tbsp extra virgin olive oil
plus an extra drizzle
-
2 peaches
each cut into eighths
-
handful of thyme sprigs
leaves picked
-
neutral oil
such as vegetable or sunflower, for the tray
-
semolina
for dusting
-
75g block of mozzarella
grated (see tip)
-
1 small red onion
finely sliced
-
25g parmesan
finely grated
-
150g gorgonzola dolce
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Nutrition: Per serving (8)
- kcal383
- fat13g
- saturates6g
- carbs51g
- sugars3g
- fibre3g
- protein14g
- salt1.9g
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Method
-
step 1
Begin by making the dough. Tip both flours and the yeast into the bowl of a stand mixer along with 325ml warm water. Mix using a dough hook attachment until just combined, then cover. Set aside to rest for 20 mins. Sprinkle over 2 tsp fine sea salt and drizzle in 1 tbsp of the olive oil and 1 tbsp water. Mix together on a low speed for 5-8 mins until combined and coming away from the sides of the bowl. Cover and leave to rise in a warm spot for 2-3 hrs. Put in the fridge overnight for at least 12 hrs. When ready to cook, let the dough come to room temperature for 2-3 hrs until slightly puffed.
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step 2
Heat the oven to 200C/180C fan/gas 6. Put the peaches in a small baking dish and toss with a drizzle of the olive oil, a pinch of salt and pepper and a large pinch of thyme leaves. Roast for 15-20 mins until golden, sticky and soft. Remove and set aside.
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step 3
Turn the oven up to the highest setting (ours was 250C fan). Tip the dough out onto a large oiled, non-stick baking tray, around 40 x 30cm, and stretch it out gently using your hands. Lightly sprinkle over some semolina, the mozzarella, red onion, most of the parmesan and the remaining thyme. Drizzle over the remaining 1 tbsp olive oil and sprinkle over a splash of water. Bake for 12-15 mins until golden, puffed up and cooked through.
-
step 4
Remove the pizza from the oven, dot over the gorgonzola and the roasted peaches. Once slightly cooled, cut into slices to serve.
Recipe tip
A block of mozzarella is lower in moisture than a ball. Sometimes called cooking mozzarella, it will melt evenly without making the dough soggy. You can grate the block and freeze any you’re not using.
Recipe from Good Food magazine, August 2025
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A star rating of 4.2 out of 5.5 ratings
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