Gorgonzola and Basil Pizza


Outside Table Gorgonzola Kale Pizza

This is a great pizza that balances classic blue cheese salty and earthy flavor with mozzarella so you get all that richness but without overdoing it.  The shredded kale checks a veggie box but lets be honest - it really adds great color and nutrients without changing the flavor profile very much.  I like to add a runny egg yolk to this one to make it even more decadent.   Check the notes at the end if that is your jam!

1 10 to 12 inch pizza crust - can be fresh or store-bought
1/2 cup Shredded Fresh Basil
1 Cup Freshly shredded Mozzarella
6 oz Gorgonzola, pulled apart into chunks
1/2 cup Pizza Night by Outside Table
2 Tbsp Pizza Thyme by Outside Table

Preheat your oven to 500 degrees if using fresh dough, 425 if using a pre-prepared crust. When your crust is ready to be your base spread the Pizza Night evenly.   Top with the cheeses, Kale and sprinkle with Pizza Thyme.   

Bake for 12 to 15 minutes, being careful at the end to get the cheese bubbly, and maybe some dark spots.  Slice and serve. 

Notes: This pizza lends it self well to adding a wow factor- Around cooking minute 10, crack an egg into a bowl.   Carefully spoon out the egg yolk (its ok if some egg white comes with it) and gently set in the center of your cooking pizza.    Finish the pizza cook.    The objective here is to cook any egg that came with the yolk and leave it runny. Slice and serve.

Outside Table Gorgonzola Pizza with Egg

When you slice it you get this:

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