Isernia Recipe

Activate yeast & mix

In a small bowl, combine warm water (about 38°C/100°F) with sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add a teaspoon of flour or water as needed.

First rise

Form dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and divide if making two small pizzas. Let rest 10 minutes, then stretch or roll to desired shape on a surface dusted with cornmeal/semolina. Preheat oven to 250–275°C (480–525°F) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Caramelize onions

Peel and thinly slice the yellow onion. In a skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 12–15 minutes. Sprinkle brown sugar over the onions and continue to cook another 4–6 minutes until deeply golden and jammy. Stir in half the thyme leaves, remove from heat, and set aside.

Cook sausage

In another skillet over medium-high heat, crumble the sausage into the pan (no additional oil needed if the sausage is fatty). Cook, breaking it up with a spoon, until no longer pink and nicely browned, about 6–8 minutes. Add minced garlic in the last 30 seconds, stir, then remove from heat and drain any excess fat on a paper towel. Season with a pinch of black pepper and a light sprinkle (about 1/4 tsp) of kosher salt if desired.

Season ricotta

In a bowl, combine the ricotta with grated Pecorino Romano (2 tbsp), remaining thyme leaves, 1/2 tsp freshly ground black pepper (adjust to taste), and a pinch (about 1/4 tsp) kosher salt. Stir until creamy and evenly seasoned. If you prefer a thinner spread, add 1–2 teaspoons of warm water or milk to loosen.

Prep gorgonzola

Crumble the gorgonzola dolce into small pieces so it will melt evenly on the pizza. Set aside.

Assemble pizza

Transfer the stretched dough to a parchment or a pizza peel dusted with cornmeal/semolina. Spread an even layer (about 3–4 tbsp) of the seasoned ricotta over the dough, leaving a 1–1.5 cm border for the crust. Scatter the caramelized onions evenly over the ricotta. Next, distribute the browned crumbled sausage in small clusters. Dot the pizza with crumbled gorgonzola pieces, distributing so every slice will have some. Sprinkle the red pepper flakes evenly if using.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 250–275°C (480–525°F) for 8–12 minutes, or until the crust is blistered and golden and the cheeses are melting and bubbling. Rotate halfway through baking for even color.

Finish & garnish

Remove the pizza from the oven. Drizzle with the finishing 1 tsp extra-virgin olive oil and a light sprinkle of grated Pecorino if desired. Garnish with fresh basil leaves and a few more thyme leaves. Let rest 2–3 minutes, slice, and serve hot.