Summer Gorgonzola, Ham & Truffle Mayo Pizza - By Koji Cooks

This is a very simple elegant pizza perfect fo a hot summer night it uses fresh super thin sliced Roma tomatoes, it can be made ahead and reheated or frozen. The topping ingredients would also be lovely tossed with your favorite pasta shape for a wonderful summer pasta!

SUMMER GORGONZOLA PIZZA

GORGONZOLA, HAM & TRUFFLE MAYO PIZZA - Recipe (makes 2 pies)

One ball of fresh pizza dough divided in half about 8 ounces eaach.

flour for dusting

1 tablespoon extra virgin olive oil

4 tablespoons truffle mayo - divided

8 fresh Roma tomatoes as thinly sliced as possible.

1 cup crumbled Gorgonzola or more!

1 cup cubbed ham steak or sliced ham.

1 sweet onion or red onion sliced paper thin.

basil or fresh oregano leaves or both

kosher salt and cracked black pepper

METHOD

Start with 2 pizza pans about 12 inches each, next roll each of the two dough balls into 12 inch rounds, using flour to dust as you flip and roll - I use a heavy rolling pin. Next turn our oven on convection set at 450 degrees. Pan spray or rub the pizza pans with olive oil and carefully place a rolled pizza dough on each. Allow the to rise about 20 minutes, then brush each generously with truffle mayo. Spread each with a layer of tomatoes, then onions, a spinkle of herbs, half of the ham, followed by the gorgonzola and the onion> dust each with salt and pepper and bake for 8 minutes or until the edges are just a bit golden - I sometimes finish my pizzas under the broiler for a minute or two for a crispy top (optional-not necessary).

PIZZA PIE!