Do you like mini pizzas? Would you like to try an alternative version of the classic tomato and mozzarella mini pizza? Then try to taste these ones...Mini Pizzas with Cherry Tomato and Gorgonzola Cheese.
This idea came out during the South Africa World Cup 2010 because I wanted to offer something that reminded of the Italian tricolour.
Here the tricolour is divided like this: the WHITE is the one of the dough, the RED comes from the tomato, the GREEN is the one of the gorgonzola cheese.
My husband doesn't like gorgonzola cheese very much. Maybe because of its strong and heavy taste. While I must say, he liked these mini pizzas, strangely! (I couldn't expect it). I think that the freshness of cherry tomatoes is their strength point (tomato is not cooked with the dough). So there is not that heaviness one usually expects from this cheese :-)
A first tricolour dish very summery and tasty is the Lasagne with Basil Pesto, Bechamel Sauce and Cherry Tomato which combines the cherry tomato freshness with the dairy products consistency. Try them!
(about 25 mini pizzas)
- 1/2 Dose Pizza Dough (you can use the other half to prepare the classic mini pizzas or the ones with Zucchini and Cherry Tomato)
- 200 g Gorgonzola Cheese
- 10-15 Cherry Tomatoes
- Extra-Virgin Olive Oil to taste
How to prepare the Mini Pizzas with Cherry Tomato and Gorgonzola Cheese
Prepare the pizza dough. Use a half of this. The other half can be used to prepare other mini pizzas, according to your personal taste.
Roll out the dough and cut many discs. You can use Thermomix measuring cup to do this. ;-)
Put these dough discs in a baking pan with a little bit of oil and bake at 220°C until browned.
Then remove from the oven and put a small piece of gorgonzola on each. Cook again until the cheese is completely melted.
Cut cherry tomatoes in a half or in three parts.
Take the mini pizzas out of the oven, place them on a serving dish and put a piece of cherry tomato on each one.
Serve hot or cold.
Translated from the Italian recipe
Pizzette Pachino e Gorgonzola col Bimby: Ricetta Tricolore