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Onion, rosemary & blue cheese

Read more posts tagged with: Vegetarian (4)

The strength of this pizza is it’s simplicity and the combination of a small amount of powerful ingredients. The subtle sweetness and texture of the onions is lovely against the bitey blue cheese and the rosemary.

Use your favourite blue cheese here but don’t be afraid to experiment. A nice gorgonzola would be wonderful.

This is a good introduction to the pizza bianca, or white pizza, for those who have always used tomato sauce before!

Ingredients

  • 1 Small brown onion, sliced finely into rings
  • Mozzarella, finely sliced
  • Blue cheese
  • Pecorino (or Parmesan if preferred)
  • 2-3 tsp of fresh Rosemary leaves, chopped but not too finely.
  • Olive oil
  • Pizza dough

Method

  1. Prepare your pizza bases.
  2. Tear up two  slices of mozzarella and scatter over the base.
  3. Scatter rings of onion over the base.
  4. Cut or crumble the blue cheese into small pieces and spread evenly over the base.
  5. Tear up one or two slices of mozzarella and scatter these as well.
  6. Finish by scattering over with a few pinches of rosemary and some grated fresh pecorino or parmesan.
  7. Drizzle with olive oil and cook.

And here how it looks straight out of a wood fired oven!

Rosemary, onion and blue cheese pizza

Rosemary, onion and blue cheese pizza

Read more posts tagged with: Vegetarian (4)

3 comments to Onion, rosemary & blue cheese

  • Paul

    An hour ago I tried this pizza recipe, and was blown away by the great flavour combination. Thanks for sharing it online. What a wonderful combination of onion, rosemary & blue cheese! I should say I was proud to use fresh rosemary from my garden. I used good quality cheeses, and I’m sure that is important for this pizza.

  • Craig

    This is a revelation to me, if my pizza base can look half as good as yours I’ll be chuffed. I hold Italian cooking classes in the country and will be adding this pizza and dough recipe to our repetoire. Thank you!

  • Tim

    Hey Craig, I hope it’s delicious! Let me know how you go. The key for me is getting the right blue cheese – I prefer a slightly harder one but experimentation is half the fun!

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