Healthy Pizza Recipe Using Gorgonzola Cheese & Cilantro : Delicious & Elegant Recipes
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Healthy pizza recipes that use Gorgonzola cheese and cilantro also use a nice whole wheat crust as a base. Get a healthy pizza recipe using Gorgonzola cheese and cilantro with help from a culinary professional in this free video clip.
Expert: Jeffry Trombetta
Filmmaker: Dimitri LaBarge
Series Description: Just because a recipe is easy to make doesn't necessarily mean that it isn't delicious. Get tips on a variety of elegant, delicious recipes with help from a culinary professional in this free video series.
Roasted Squash & Gorgonzola Pizza with Giada De Laurentiis | Giada's Holiday Handbook | Food Network
This is NOT your average pizza! It's perfect for those colder months.
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Roasted Squash and Gorgonzola Pizza
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 2 servings
Ingredients
One 12-ounce piece butternut squash, peeled and cut into 1/2-inch cubes
1 shallot, sliced into rings
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes, optional
Semolina flour, for dusting
1/2 pound pizza dough
1/4 pound fresh mozzarella
1/4 pound gorgonzola dolce
1/2 cup roughly chopped raw walnuts
2 tablespoons honey, optional
Directions
Preheat the oven to 425 degrees F.
Add the squash, shallots, 2 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes, if using, to a rimmed baking sheet. Toss well to combine and coat in the oil. Roast until the squash is beginning to brown and is cooked through, about 20 minutes. Remove from oven and turn the oven up to 550 degrees F. Position one rack in the top third of the oven and place the second rack in the middle of the oven so it is out of the way.
Dust a separate rimmed baking sheet lightly with semolina flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12-inch round using your fingertips. Brush or drizzle the dough with the remaining tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt. Tear the mozzarella over the bottom of the crust. Sprinkle the squash mixture over the cheese. Crumble or tear the gorgonzola over the pizza and sprinkle with the walnuts.
Place the baking sheet on the very bottom of the oven for 5 minutes. Rotate the pizza to the top rack and bake 10 more minutes. Remove to a cutting board and drizzle with the honey, if using. Slice into wedges and serve warm.
Cook’s Note
Additional topping options: Shaved Brussels sprouts, the squash, caramelized onion, kale pesto, roasted eggplant, salumi, sausage, broccoli rabe, roasted cauliflower, toasted pumpkin seeds, parm sauce.
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Roasted Squash & Gorgonzola Pizza with Giada De Laurentiis | Giada's Holiday Handbook | Food Network
Peach, Gorgonzola & Thyme Pizza Recipe
The perfect summertime pizza recipe! Fresh ripe peaches, crumbled gorgonzola cheese and fresh thyme on a crisp cracker crust (recipe video below) make up this pizza. I cooked mine on my Big Green Egg, but it could easily be done in your kitchen oven.
Cracker Crust Video:
NEW PIZZA: The Gorgonzola e Cotto
For this pizza, we start with a roasted garlic cream base with fresh Fior di Latte mozzarella, then add gorgonzola cheese and chopped house-baked ham.
It is then cooked at 900 degrees for 90 seconds and served hot and fresh!
the best homemade cheese pizza - PIZZA GORGONZOLA
recipe for 2-3 people/1 baking sheet (circa 720 kcal per person)
ingredients:
the dough: 00:00 min.
250 g flour,
130 ml water,
25 g fresh yeast,
¾ tsp sugar,
¾ tsp salt,
1 tbsp olive oil,
the tomato sauce: 02:01 min.
200 g canned tomatoes,
1 garlic clove,
2 pinches of salt,
½ tsp sugar,
pepper,
¼ tsp oregano,
the dishes: 05:54 min.
200 g tomato sauce,
½ onion,
14 olives,
65 g mozzarella,
100 g gorgonzola,
pepper,
¾ tsp oregano,
½ tsp hot paprika,
to success!
Peach and Gorgonzola Chicken Pizza Recipe
Get the full Recipe:
Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.
Ingredients
1 (10-ounce) prebaked thin pizza crust (such as Boboli)
Cooking spray
1 teaspoon extra-virgin olive oil
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1 cup shredded cooked chicken breast
1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
1 medium unpeeled peach, thinly sliced
1/3 cup balsamic vinegar
Preparation
1. Preheat oven to 400°.
2. Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400° for 11 minutes or until crust browns.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. Cut pizza into 8 wedges.
Hannah Klinger, Cooking Light
MAY 2011
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