The pizza comes out of the oven, the crust is speckled black like a leopard, the gorgonzola is still bubbling. The plum wedges have transformed into small, dark red caramel islands. That’s exactly what my current favorite pizza looks like.
🧀 Pizza with Gorgonzola and Walnut: the base
You surely know the classic Gorgonzola pear pizza with walnuts. Sweet, salty, creamy, crunchy. My version swaps the pear for plums. They are in season now in late summer and bring more depth than most sweet plum recipes you find otherwise.
Plums on pizza are not new territory for me. With my Apricot Pizza, I already tested a variation with additional plum wedges. But today they are the main star, not just the second fruity note.
🟣 Ingredients for 1 Pizza
The quantities are calculated for one pizza. I deliberately keep the topping sparse so that the dough stays crispy.
Before baking:
- 250 to 270 g pizza dough
- 80 to 100 g Fior di Latte (cow’s milk mozzarella)
- 35 to 40 g Gorgonzola Dolce, the milder and creamier of the two gorgonzola varieties, but it still has that slight blue cheese sharpness (small pieces, better less as it’s intensely flavored)
- 2 to 3 plums
For the marinade:
- 1 tsp olive oil
- 1 pinch of salt
- Fresh thyme leaves
- Some freshly ground black pepper
After baking:
- 15 g roasted walnuts (coarsely chopped)
- A handful of arugula
- A few fine lines of Balsamico di Modena
- A few drops of walnut oil (optional)
- Freshly ground black pepper
💜 Marinate the plums
I cut the plums into 6 to 8 wedges. Then I mix them with 1 tsp olive oil, a pinch of salt, fresh thyme leaves, and some freshly ground pepper. I let the mixture sit for 15 to 30 minutes. This is enough time for the fruit to absorb the seasoning and caramelize better in the oven later.
🔥 Top and bake the pizza
I spread out the dough as usual. Then I evenly distribute 80 to 100 g of Fior di Latte and 35 to 40 g of Gorgonzola Dolce in small pieces over it. The amount of gorgonzola might seem small, but that’s exactly the point: less topping, more flavor. I’ve written about why this is the case in my article Pizza Topping Done Right: Why “Less is More” is the Real Game Changer.
I place the marinated plum wedges on the pizza.
I bake the pizza at high temperature, my gas oven usually runs around 450 degrees Fahrenheit or more. The plums caramelize slightly and develop an intense aroma.
🥬 After baking: the fresh kick
Immediately after baking, I add 15 g of roasted walnuts, coarsely chopped, and a handful of arugula to the pizza. The heat-sensitive ingredients should only be added after it comes out of the oven, otherwise they will wilt or burn. Then I drizzle a few fine lines of Balsamico di Modena over it. If you like, add a few drops of walnut oil and freshly ground black pepper.
💡 The Balsamic Tip
The balsamic vinegar deliberately replaces a plum reduction. It brings a pleasant acidity and depth to the dish and provides a perfect contrast to the sweetness of the plums and the creaminess of the gorgonzola.
👨🍳 Practical Tip: Balsamic Glaze instead of Vinegar
Thick balsamic glaze can be applied in fine lines much more precisely than thin vinegar. If you value a clean line pattern, use the glaze.
I like the pizza because it’s not just sweet. The slight spiciness of the gorgonzola and the walnut oil give an earthy note, the arugula makes it fresh. For me, this is the best way to eat plums in a savory dish. What fruit-cheese combination have you tried on pizza? Write it in the Facebook group PizzaLiebhaber Österreich.
If you want to receive recipes like this directly in your inbox, sign up for the newsletter. You can find even more fruit ideas in my recipe for Pizza with Cantaloupe and Prosciutto Crudo.
Pizza Zwetschge & Gorgonzola
Ingredients
Vor dem Backen
- 260 g Pizzateig 250-270 g
- 90 g Fior di Latte 80-100 g, Kuhmilch-Mozzarella
- 37 g Gorgonzola Dolce 35-40 g, kleine Stücke, lieber weniger da geschmacksintensiv
- 3 Stück Zwetschgen 2-3 Stück
Marinade für die Zwetschgen
- 1 TL Olivenöl
- 1 Prise Salz
- Frische Thymianblättchen
- Frisch gemahlener schwarzer Pfeffer
Nach dem Backen
- 15 g Geröstete Walnüsse grob gehackt
- 1 Handvoll Rucola
- Balsamico di Modena wenige feine Linien
- Walnussöl einige Tropfen, optional
- Frisch gemahlener schwarzer Pfeffer
Instructions
- Zwetschgen in 6-8 Spalten schneiden.
- Mit Olivenöl, Salz, Thymian und Pfeffer vermengen und 15-30 Minuten ziehen lassen.
- Den Teig ausbreiten.
- Fior di Latte und Gorgonzola gleichmäßig verteilen.
- Die marinierten Zwetschgenspalten auf die Pizza legen.
- Pizza bei hoher Temperatur goldbraun backen. Die Zwetschgen karamellisieren dabei leicht und entwickeln ein intensives Aroma.
- Nach dem Backen Walnüsse und Rucola darübergeben.
- Mit wenigen Tropfen Balsamico-Essig oder mit Balsamico-Creme dekorieren.
- Nach Belieben mit einigen Tropfen Walnussöl und frisch gemahlenem Pfeffer vollenden.