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My recipe

Roquefort and onion pizza

When I lived in Italy I loved to eat at one particular pizza-house where they used to serve pizza with Gorgonzola and onions and lots and lots of tomato sauce. I would have loved that pizza if not for the tomato sauce. So, having that combination in mind – blue cheese and onion, I created this recipe. I had to change Gorgonzola for Roquefort, which has a deeper taste.

Roquefort and onion pizza


  • 200 g flour
  • 100-120 ml (mineral sparkling)
  • 1 tbsp vegetable oil (olive)
  • 1 tsp sugar (optional)
  • 4 g fresh yeast
  • Rub the yeast into the sugar, add a bit of water, stir well and leave for 10 min
  • Add in the rest of the water and stir well again
  • Gradually adding the flour make a dough. Add the oil and salt at the end
  • Knead the dough thoroughly, shape into a ball, place into a greased container, cover with the cling film and leave in a warm for 1 hour
  • Transfer the risen dough onto a floured working desk, flatten using your hands into a rectangle, fold into 3 parts, make 90° turn and fold into 3 parts again
  • Leave for 20 min sealed side down


  • 150 g Roquefort
  • 1 large sweet onion (150-200 g)
  • 2 tsp brown sugar
  • 1 tbsp vegetable onion
  • Black pepper
  • Roll out the dough into a 12-13in circle
  • Crumble the cheese over
  • Preheat the oven together with the baking tray till 250C
  • Slice the onion very thinly and run under the cold water
  • Drain the water and pat dry the onion with the paper towel
  • In a bowl combine the onion, sugar and 1 tbsp oil, mix well
  • Arrange the onion over the cheese
  • Bake on the hot baking tray. Reduce the temperature to 230 C after 5 min of baking and bake for 10 more min

You can make one big pizza or several small ones. The amount of sugar and onions could be adjusted to your taste.