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Pizza bianca with gorgonzola and figs
20 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 971
  • Fat about 42g
  • Carbohydrates about 113g
  • Protein about 32g
This is needed
This is needed for 4 people
Pizza dough
  • 100 g durum wheat semolina
  • 475 g white flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.25 tsp salt
  • 3.5 dl water
  • 3 tbsp olive oil
Topping
  • a little durum wheat semolina
  • 200 g cream cheese
  • 200 g blue cheese (e.g. Gorgonzola), broken into pieces
To bake
  • 4 figs, sliced
  • 100 g cherry tomatoes, quartered
  • 1 tbsp basil, torn
  • 2 tbsp walnut kernels
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And that's how it's done
And that's how it's done
Pizza dough
Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Topping
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Spread the cream cheese and cheese on top of the dough.
To bake
Approx. 10 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the figs, cherry tomatoes and nuts. Bake for a further 10 mins. in the upper half of the oven. Garnish with basil. Bake and top the second pizza in the same way.