Spiced Juniper, Gorgonzola & Honey Pizza
Woodsy juniper salami, pools of melty gorgonzola, and a finish of hot honey — a funky, sweet-savory pizza for people who like a little adventure.
Spiced Juniper is all woodsy, aromatic spice — juniper, coriander, a little chile — which makes it a perfect match for bold, funky gorgonzola. Honey ties the two together, exactly the way the salami's own gorgonzola-and-honey pairing suggests.
It's not a quiet pizza. The blue cheese brings funk, the juniper brings warmth, the honey brings sweetness, and a few caramelized onions round it all out. Every bite is a little different.
Make it for the friend who always orders the weird thing on the menu.
Ingredients
For the Pizza
1 ball pizza dough (about 12 oz), at room temperature
2 tablespoons olive oil
1 cup shredded mozzarella
3 oz gorgonzola, crumbled
3 oz Spiced Juniper salami, thinly sliced
½ cup caramelized onions
For Finishing
2 tablespoons hot honey (or honey with a pinch of chile)
fresh thyme
cracked black pepper
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Instructions
Place a baking sheet or pizza stone in the oven and preheat to 500°F, or as high as it goes, for at least 20 minutes.
Stretch the dough on parchment into a roughly 12-inch round and brush lightly with olive oil.
Scatter the mozzarella, then the crumbled gorgonzola, then the caramelized onions.
Lay the spiced juniper salami across the top.
Slide the pizza, still on the parchment, onto the hot pan and bake 12 to 15 minutes until the crust is golden and the salami edges crisp.
Drizzle with hot honey, finish with thyme and black pepper, slice, and serve immediately.
Chef Notes
Gorgonzola is strong, so a little goes a long way — let the mozzarella carry the melt and use the blue as accent pools.
Add the honey after baking so it doesn't scorch. If your onions aren't already caramelized, cook them down slowly in advance; they add the sweetness that balances the blue.
Substitutions & Tips
Any good blue cheese works in place of gorgonzola, or use fontina for something milder.
Spiced Juniper is distinctive, but Finocchiona or Saucisson Sec are gentler stand-ins. No hot honey? Plain honey with a pinch of chile flakes does the job.
Serving & Storage
Eat it hot from the oven while the cheese is molten.
Leftovers keep a day in the fridge; reheat in a hot skillet or oven, not the microwave, to keep the crust crisp.
Published
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