Gorgonzola Pizza

Ingredients for 4 servings:

• 15 g yeast, fresh
• Sugar
• 150 g flour
• 100 g flour (rye flour type 1150)
• 2 tbsp oil (olive)
• Salt
• 60 g dried tomatoes (in oil)
• Flour , for editing
• Oil (olive) for the mold
• 5 sprigs of thyme
• 200 g crème fraîche
• 1 egg(s), including the yolk
• 150 g bacon, diced
• Salt
• pepper
• 80 g Gorgonzola

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dissolve the yeast with 2 pinches of sugar in 150 ml of lukewarm water. Sift the flour and rye flour into the bowl of a food processor. Add the dissolved yeast, olive oil, and salt. Knead into a smooth dough. Cover and let rise for 1 hour. Drain the tomatoes well, cut them into fine cubes, and knead them into the risen dough. Form the dough into a ball on a floured work surface and roll out to a 30 cm diameter using a rolling pin. Place it in a tart pan thinly brushed with olive oil and press the edges down firmly, or place it on a pizza stone. For the topping, pluck the thyme leaves. Mix with the crème fraîche, egg yolk, salt, and pepper. Fold in the bacon. Cut the Gorgonzola into 1 cm pieces. Spread the topping on the dough and sprinkle with the Gorgonzola cubes. Bake in a preheated oven on the second rack from the bottom at 190 °C for 20 to 25 minutes until golden brown.