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Pork, Gorgonzola & garlic butter pizza New-recipe-icon

Contains pork – recipe is for non-Muslims only

Garlic butter, salty blue cheese, peppery rocket and a kick of chilli — these pizzas are loaded with flavour. Try making them for an indulgent weekend dinner

  • Prep: 40 mins
    Cook: 40 mins
    plus rising
  • Makes 4 pizzas
  • More effort
  • Makes 4 pizzas
  • More effort
  • Calories 787
  • Carbohydrates 65
  • Saturated Fat 19
  • Sugar 3
  • Protein 42
  • Fat 39
  • Fibre 5
  • Salt 3.1

Nutrition per serving

  • Calories 787
  • Carbohydrates 65
  • Saturated Fat 19
  • Sugar 3
  • Protein 42
  • Fat 39
  • Fibre 5
  • Salt 3.1

Ingredients

  • 500g pork mince
  • 125g Gorgonzola, broken into small chunks
  • 1 red onion, finely sliced
  • 2 green chillies, sliced
  • 50g of rocket
  • 20 pitted green olives, sliced
  • finely grated zest 1 lemon
  • 325g strong bread flour
  • 1 sachet fast action yeast
  • 1 tbsp extra virgin olive oil, plus extra for frying and drizzling
  • 60g butter, softened
  • 2 garlic cloves
  • 4 sage leaves, chopped
  • 2 tsp tomato purée

Method

  1. To make the dough, put the flour, yeast and 1 tsp salt into the bowl of an electric mixer with a dough hook. On a medium speed, gradually pour in the oil and 200ml warm water to make a dough. Alternatively, mix by hand and knead on a floured surface. Cover the bowl with cling film and prove for 1 hr or until doubled in size.

  2. Meanwhile, fry the mince until browned, then drain on a kitchen towel. Make the garlic butter by beating the butter with the garlic, sage, tomato purée and some black pepper.

  3. Heat the oven to 240C/220C fan/gas 8. Divide the dough into four balls. Roll the balls on a floured surface into thin rounds, about 20cm wide. Lift onto floured baking trays, then spread with the garlic butter, leaving a 1cm border. Sprinkle with the mince, cheese, onion and chilli. Bake for 10-12 mins or until the dough is crisp. Scatter over the rocket, olives and lemon zest, and drizzle over some olive oil to serve.

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