Gorgonzola pizza with tomato and apricot compote

Ingredients for 4 servings:

• 15 g yeast, fresh
• 150 g flour, type 405
• 100 g flour, type 1150
• 2 tbsp olive oil
• some salt and sugar
• 60 g tomatoes, dried
• 5 sprigs of thyme
• 200 g crème fraîche
• 1 egg yolk
• 1 sprig rosemary
• 150g Gorgonzola
• 70 g shallot(s)
• 1 garlic clove(s)
• 1 chili pepper(s), green
• 1 chili pepper(s), red
• 30 g tomatoes, dried
• 60 g apricot(s), dried
• 150 g tomatoes
• 3 tbsp olive oil
• 250 ml tomato juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the Gorgonzola pizza, dissolve the yeast with 2 pinches of sugar and 150 ml of lukewarm water. Mix with the flour and 2 tablespoons of olive oil to form a smooth dough. Cover and let rise for 1 hour. Then stir in the 60 g of diced dried tomatoes. Roll out and place in a tart dish. Meanwhile, for the compote, finely dice the shallots and garlic. Deseed and finely dice the chili. Finely slice the remaining dried tomatoes and dice the dried apricots. Peel and deseed the fresh tomatoes, and dice them. Heat the olive oil, sauté the shallots, garlic, and chili. Top up with tomato juice and bring to a boil briefly. Add the dried tomatoes and apricots and cook over low heat for 3-4 minutes. Add the fresh tomatoes and season the compote with salt and pepper. Let cool. For the tart topping, pluck the thyme leaves and finely chop the rosemary. Season with crème fraîche, egg yolk, salt, and pepper. Spoon the mixture onto the tart and generously top with the Gorgonzola, torn into chunks. Bake at 190°C for approximately 20-25 minutes. Serve lukewarm with the compote.