Rustic cherry tomato and gorgonzola pizza

Ingredients for the dough

For the rest of the ingredients


In a large bowl, undo and mix the fresh yeast with a little of the water in the glass, let it rest for about 5 minutes.

In a large bowl we put the flour, and we make a hole in the center as if it were a volcano. There we add the dissolved yeast, sugar and oil. Mix with the fingers of the hand only the part of the center, adding a little of the flour from the edges, then we add the salt and with the hands we mix all the content with the flour, knead slightly adding the rest of the water little by little , until we obtain a soft and sticky dough, if necessary we will add one more tablespoon of water.

We then dump the dough on the previously floured worktop, and knead well for approximately 10 minutes, until we have a homogeneous, smooth, and elastic dough.

Make a ball, place it in a large lightly floured container, cover it, and let it rest for about 2 hours.

After this time, we deflate the dough with our fist, turn it over on the floured worktop, and stretch it with a rolling pin, giving it a round, oval or rectangular shape. We can stretch it more or less fine depending on our taste. We place it on a baking tray with a greaseproof paper.

We wash the cherry tomatoes, dry them and sauté them for a few minutes in a pan with a little olive oil. Let them cool down and distribute them evenly over the pizza base, let it rest as it is, about 25 minutes.

* We have sautéed the cherry a little before putting them on the pizza, so that when baking them they do not release so much water.

We paint the edges of the pizza with a brush soaked in olive oil. We bake at 200ºC for about 9 minutes, but this is very relative, depending on the thickness of the pizza and especially the power of each oven, we will control the base of the pizza until it is golden brown.

We then remove the pizza and place the gorgonzola cheese at this time, since with the same heat of the pizza it will melt slightly. If necessary, put the pizza in the oven for 2 minutes while it is still hot. Next we add the Sweet Paprika Flakes by rolling the grinder incorporated into the container.

Garnish with dried thyme powder, sprigs of fresh thyme, fresh basil leaves and a drizzle of oil.