The BBC Good Food logo
Two pork, gorgonzola & garlic butter pizzas, on a board, by a pizza cutter

Pork, gorgonzola & garlic butter pizza

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: Per serving
NutrientUnit
kcal787
fat39g
saturates19g
carbs65g
sugars3g
fibre5g
protein42g
salt3.1g
Advertisement

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

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
  • 2 garlic cloves
  • 4 sage leaves , chopped
  • 2 tsp tomato purée

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content