{"id":7534,"date":"2021-02-25T13:43:07","date_gmt":"2021-02-25T13:43:07","guid":{"rendered":"https:\/\/ifcfood.com\/pizza-zucchine-cipolla-di-tropea-con-crema-di-gorgonzola\/"},"modified":"2022-03-29T09:56:39","modified_gmt":"2022-03-29T09:56:39","slug":"pizza-zucchine-tropea-onion-and-cream-of-gorgonzola","status":"publish","type":"page","link":"https:\/\/ifcfood.com\/en\/pizza-zucchine-tropea-onion-and-cream-of-gorgonzola\/","title":{"rendered":"PIZZA WITH ZUCCHINE, TROPEA ONION AND CREAM OF GORGONZOLA DOP"},"content":{"rendered":"

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INGREDIENTS FOR 1 PIZZA<\/p>\n<\/div>[vc_column_text]<\/p>\n

for the dough:\r\n\r\n- 500 g of flour 00 (or Manitoba flour)\r\n- 25 g of fresh brewer's yeast (or 7 g dry yeast)\r\n- 1 teaspoon of sugar\r\n- 300 ml of warm water\r\n- 1 teaspoon of salt\r\nto garnish:\r\n-1 mozzarella fiordilatte\r\n- 1 courgette\r\n- 1 tub of Gorgonzola DOP Calzetti cream\r\n- 1 Tropea onion<\/span><\/pre>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_width=”grid” css=”.vc_custom_1606225761288{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-color: #fefae9 !important;}”][vc_column width=”1\/6″][vc_single_image image=”6863″ alignment=”center”][vc_single_image image=”6793″ img_size=”medium” alignment=”center”][\/vc_column][vc_column width=”5\/6″][vc_column_text]<\/p>\n
Preparation:\r\n\r\nFirst, dissolve the yeast in warm water in a bowl.\r\n\r\nWe put the flour on the pastry board and create a hole in the middle, to form the classic fountain.\r\n\r\nPour the water with the dissolved yeast and oil into the center. We sprinkle the salt on the flour.\r\n\r\nBring the flour inwards until it is all incorporated, kneading with your fingers. When everything is blended, we knead the dough until the mixture is firm and malleable.\r\n\r\nForm a ball and put it in a bowl with flour on the bottom, cover or put it in the closed oven with the light on and let it rise for at least 3\/4 hours or cumunque until it has doubled its size.\r\n\r\nGrate the zucchine and let them go in the pan for about ten minutes. Spread the dough on a lightly oiled baking sheet, spread the diced mozzarella on the surface of the dough, add the sliced \u200b\u200bzucchini and Tropea onion, and on top of the DOP gorgonzola cream placed in several points with a teaspoon. When cooked, the cream will melt very well and mix with all the other flavors.\r\nIn the oven at 250 \u00b0 in static mode for about 10 minutes on the lowest shelf, then move it for another 5\/6 minutes, or in any case until golden brown, on the central shelf of the oven.<\/span><\/pre>\n
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\n\tIFC BLOG<\/h2>\n<\/div>
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From our blog, innovative recipe ideas with our cheese creams and news on our selections of D.O.P. and I.G.P.<\/p>\n<\/div>[vc_empty_space height=”50″]
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\n                                April 6, 2021<\/span>\n                            <\/div>\n                            
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\n                                    SPAGHETTI WITH CACIO AND PEPPER WITH PECORINO CREAM AND SHRIMPS<\/a><\/h4>\n                                                                    
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\n                                    STRUDEL RADICCHIO, PARMESAN CREAM AND WALNUTS<\/a><\/h4>\n                                                                    
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n        \n            
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\n                                    SINGLE PORTIONS OF PASTA WITH 5 CHEESE CREAM AND NORCIA SAUSAGE<\/a><\/h4>\n                                                                    
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n                    <\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row row_type=”parallax” content_width=”grid” full_screen_section_height=”no” css=”.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}”][vc_column width=”1\/2″][vc_single_image image=”5965″ img_size=”full”][vc_empty_space height=”40″][\/vc_column][vc_column width=”1\/2″][vc_column_text] for the dough: – 500 g of flour 00 (or Manitoba flour) – 25 g of fresh brewer’s yeast (or 7 g dry…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-7534","page","type-page","status-publish","hentry"],"yoast_head":"\nPIZZA WITH ZUCCHINE, TROPEA ONION AND CREAM OF GORGONZOLA DOP - Italian Food & Cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ifcfood.com\/en\/pizza-zucchine-tropea-onion-and-cream-of-gorgonzola\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PIZZA WITH ZUCCHINE, TROPEA ONION AND CREAM OF GORGONZOLA DOP - Italian Food & Cheese\" \/>\n<meta property=\"og:description\" content=\"[vc_row row_type=”parallax” content_width=”grid” full_screen_section_height=”no” css=”.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}”][vc_column width=”1\/2″][vc_single_image image=”5965″ img_size=”full”][vc_empty_space height=”40″][\/vc_column][vc_column width=”1\/2″][vc_column_text] for the dough: - 500 g of flour 00 (or Manitoba flour) - 25 g of fresh brewer's yeast (or 7 g dry...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ifcfood.com\/en\/pizza-zucchine-tropea-onion-and-cream-of-gorgonzola\/\" \/>\n<meta property=\"og:site_name\" content=\"Italian Food & Cheese\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-29T09:56:39+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ifcfood.com\\\/en\\\/pizza-zucchine-tropea-onion-and-cream-of-gorgonzola\\\/\",\"url\":\"https:\\\/\\\/ifcfood.com\\\/en\\\/pizza-zucchine-tropea-onion-and-cream-of-gorgonzola\\\/\",\"name\":\"PIZZA WITH ZUCCHINE, TROPEA ONION AND CREAM OF GORGONZOLA DOP - 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