Of which 14.3 g sugars and 17.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights White pizza · Pear sliced at the last minute · Toasted walnuts added at the end
Allergens gluten, milk, tree nuts
Gorgonzola, pear and walnuts
White pizza, no tomato; the walnuts go on at the end so they don't burn
A white pizza that's northern Italian in spirit, with Gorgonzola, pear and walnut. The mozzarella makes a discreet base, the Gorgonzola goes on in small dots and the pear is sliced very thin so it softens in the same time the dough takes to bake. The walnuts are toasted separately and added afterwards, which avoids bitterness and keeps them crunchy.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 40 g (1½ oz) fresh mozzarella, well drained
- 65 g (2¼ oz) Gorgonzola
- 90 g (3¼ oz) raw pear
- 20 g (¾ oz) walnuts
- 3 g extra-virgin olive oil
- 0.2 g black pepper
Method
- Heat a pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Drain the mozzarella in the fridge and cut the cold Gorgonzola into small cubes.
- Toast the walnuts in a dry skillet over medium-low heat for 2–3 minutes, stirring constantly. Take them off as soon as they smell fragrant and let them cool on a plate.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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