Autumn pizza with pear and Gorgonzola

This Gorgonzola, pear and pancetta pizza is the perfect fall pizza. The beautiful, sweet pears go perfectly with the salty Italian ham and cheese. It's a flavor combination beyond the ordinary, and the pizza is also extraordinarily beautiful to serve.

TIP: Also try tomato soup with Gorgonzola

Gorgonzola on pizza

Gorgonzola on pizza is a real hit, we recommend you try it if you still have it. The cheese melts, and the flavor almost “melts” into the pizza, which gets a wonderful umami flavor. Even if you are not a big fan of the characteristic flavor of cheese with mold culture, you should give this recipe a shot. It is a good example of how cheese can highlight and balance the flavor of other ingredients. 

TIP: Also try my recipe for pizza with apple or pizza with figs, serrano and caramelized red onions or spinach, ricotta and artichoke

Gorgonzola

Gorgonzola is a raw milk cheese, whose characteristic feature is the green veins, which are caused by a mold culture. The cheese is produced according to a very special tradition and method, and the result is a creamy cheese with a sharp, easily recognizable taste. Gorgonzola is perfect as an ingredient on the Italian court pizza. It is an Italian cheese with a rich history, and the cheese is still produced today from fresh, Italian milk from the area around Piedmont and Lombardy. However, the cheese is perfect for many other dishes - also outside of Italian cuisine. We can recommend that you add the cheese to soups and stews for extra umami, and it can also be included in desserts such as ice cream and cake.