Creamy gorgonzola and tender potatoes are a delicious combination, especially when accented by garlicky olive oil. Though my preference here is for waxy new or fingerling potatoes, starchier Yukon Golds work well too. I’ve even made this pizza with leftover potatoes, which can be cut into chunks or rounds, depending on their firmness, and evenly distributed with the cheese. Though they’re not essential, when fresh sweet onions are in season, I shave them thinly, then add them alongside the potatoes. –Bread Etc. Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More by Matthew James Duffy, Appetite by Random House
Follow Matthew James Duffy on IG // FB // X
Potato Gorgonzola Pizza
Servings 1 13-14 inch pizza
Equipment
- baking steel or pizza stone (if using a home oven)
- Pizza Peel
Ingredients
- 4 to 5 small new potatoes
- 1 (280 g) pizza dough of your choice
- 2 tablespoons Garlic Oil see recipe below
- ½ cup plus 2 tablespoons shredded low-moisture mozzarella cheese
- ½ to ⅔ cup gorgonzola cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon flaky salt
- ½ tablespoon olive oil
Instructions
- If using a wood oven, light a fire in the oven 1 hour before you want to cook the first pizza. If using a home oven, place a baking steel or pizza stone in the oven and preheat it to its highest temperature for at least 30 to 40 minutes.
- Bring a small pot of salted water to a boil. Meanwhile, using a mandoline or sharp knife, slice the potatoes into thin rounds. Once the water is boiling, add the potatoes, stirring to ensure they don’t stick together. When they’re tender but not yet falling apart, 4 to 5 minutes, drain and let cool.
- Stretch the dough, then place it on a lightly dusted pizza peel.
- If cooking in a wood oven: Drizzle the dough with garlic oil, leaving a ½-inch (1.25 cm) border, then sprinkle with the mozzarella. Evenly distribute the gorgonzola over the pizza, then layer the potato slices over top in a single layer. Sprinkle with the black pepper and flaky salt. Follow the instructions on p. 339 for cooking. Remove from the oven and drizzle with the olive oil. If cooking in a home oven: Drizzle the dough with garlic oil, leaving a ½-inch (1.25 cm) border, then sprinkle with the mozzarella. Evenly distribute the gorgonzola over the pizza, then layer the potato slices over top in a single layer. Sprinkle with the black pepper and flaky salt. Carefully slide the pizza onto the preheated steel or stone. Bake for 6 to 8 minutes, or until the cheese is melted and the crust is browned. Remove from the oven and drizzle with the olive oil.
GARLIC OIL:
MAKES: About ¼ cup
Ingredients
- ¼ cup olive oil
- Pinch salt
- 4 cloves garlic
Instructions
- In a 1-cup jar, combine the oil and salt. Grate or rasp the garlic with a Microplane and add to the jar. Stir to combine.
- Store in an airtight container in the fridge for up to 3 weeks.
Notes
Excerpted from Bread Etc. Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More by Matthew James Duffy. Copyright © 2025 Matthew James Duffy. Photographs by Alex Nirta. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Posted in Appetizers & Snacks, Main Dishes