Two pork, Gorgonzola & garlic butter pizzas, on a board, by a pizza cutter

Pork, Gorgonzola & garlic butter pizza

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Prep: 40 mins Cook: 40 mins plus rising

More effort

Makes 4 pizzas

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

Nutrition and extra info

Nutrition: Per serving

  • kcal787
  • fat39g
  • saturates19g
  • carbs65g
  • sugars3g
  • fibre5g
  • protein42g
  • salt3.1g
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Ingredients

  • 500g pork mince
  • 125g Gorgonzola, broken into small chunks
    Gorgonzola

    Gorgonzola

    gaw-gon-zole-ah

    A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…

  • 1 red onion, finely sliced
  • 2 green chillies, sliced
  • 50g of rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 20 pitted green olives, sliced
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • finely grated zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the dough

  • 325g strong bread flour
  • 1 sachet fast action yeast
  • 1 tbsp extra virgin olive oil, plus extra for frying and drizzling

For the garlic butter

  • 60g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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