Gorgonzola Pizza

I hope that some of you made some pizza skins this weekend and have a few left in the freezer. Today requires my full attention so I will make this brief.

Here is the most wonderful and surprisingly delicious pizza that I have had in a long time.


  • 1 Pizza Skin
  • 1 Small hunk or Gorgonzola
  • 2 Small White or Gold Potatoes, very thinly sliced
  • 1 Small Onion, thinly sliced
  • 6-8 Mushrooms, thinly sliced
  • 2 Tablespoons Rosemary, finely chopped
  • Olive Oil
  • Corn Meal
  • Salt and Pepper


  • Small Saute Pan
  • Non-Stick Pan
  • Pizza Peel
  • Pizza Cutter or Chef’s Knife
  • Pizza Stone
  • Mandolin (optional)
  1. Place pizza stone in the oven and pre heat to 450.
  2. Slice the potatoes into very thin coins. I use a mandolin for this, but a deft hand and a sharp knife will suffice.
  3. In a hot pan with a little olive oil, saute the potatoes.
  4. Add salt, pepper and about half of the rosemary.
  5. The potatoes should take about 20 minutes over medium heat. Make sure the potatoes are cooked through, but not too soft.
  6. Remove them to a bowl when they are done.
  7. Add a little more oil, turn the heat down and sweat the onion with a little salt.
  8. While the onions are cooking, in a non-stick pan start the mushrooms. Add a little salt to wick the liquid from the mushrooms.  You should need very little, if any fat. If anything, add a small pat of butter.
  9. Sprinkle some corn meal on your pizza peel and place the pizza skin on top of it.
  10. Layer the potatoes, mushrooms and onion on top.
  11. Evenly add little hunks of the cheese.
  12. Sprinkle the remaining rosemary over top.
  13. Cook for 8-10 minutes, until the cheese is all bubbly and the crust is golden brown.


On this date:  1775 – Congress outlaws tea drinking in protest against unfair British taxation.



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