Pizza Gorgonzola Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes, or with the mixer for 5–7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Punch down the dough and divide if making multiple pizzas. For one large pizza, shape into a ball, cover, and let rest 15 minutes before stretching.

Prepare mushrooms

While dough is rising, heat 2 tablespoons olive oil in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Sauté until mushrooms release their moisture and begin to brown, about 6–8 minutes. Stir in fresh thyme leaves in the last minute. Remove from heat and set aside to cool slightly.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or line it and dust with cornmeal or semolina.

Stretch or roll the rested dough on a lightly floured surface to a roughly 12–14 inch (30–35 cm) round. Transfer the dough to a peel or a baking sheet dusted with cornmeal/semolina to prevent sticking.

Brush the dough lightly with about 1 tablespoon extra-virgin olive oil, leaving a small border for the crust.

Evenly distribute torn or sliced fresh mozzarella over the dough, leaving the edge bare. Scatter crumbled gorgonzola over the mozzarella in small clusters to ensure pockets of strong blue flavor rather than a complete one-note layer.

Scatter the sautéed mushrooms across the pizza, distributing them evenly.

Sprinkle the finely grated parmesan over the top and finish with a light grind of the remaining black pepper and a pinch of salt as needed.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered and the cheeses are melted and bubbling. Rotate halfway through baking for even color.

Remove the pizza from the oven. Immediately arrange the prosciutto slices over the hot pizza so they warm but do not fully crisp — this preserves their delicate texture.

If using, scatter baby arugula across the top and drizzle with 1 tablespoon balsamic glaze or a light drizzle of extra-virgin olive oil. Finish with a sprinkle of the reserved parmesan if desired.

Let the pizza rest 2–3 minutes, then slice and serve hot.