Potato and gorgonzola pizza, perfect with Budweiser Zero

Not too long ago we’d never really thought of alcohol free beer, let alone drunk it regularly. And then, when Jack’s wife became pregnant, and almost by necessity we discovered this whole world of really tasty alcohol-free beers and Budweiser Zero quickly became a favourite! Now Budweiser Zero is a regular in our fridges because you can enjoy the cold, refreshing taste of Budweiser without the alcohol content, so it’s great for a school night or even for a weekday lunch!

We’re massive pizza fans (obviously) and white pizzas, without tomato really hit the spot in the colder months. This is our potato and gorgonzola pizza, it’s rich, starchy and so comforting, a real autumnal winner! And perfect with a cold can of Budweiser Zero.
You can now buy Budweiser Zero at Shopmium!

Serves 4
(4 medium pizzas)

Ingredients

Base
250g strong plain flour
250g 00 flour
7g dried yeast
10g table salt
325ml warm water
2 tbsp olive oil

Topping
250g gorgonzola
3-4 small waxy potatoes
Small handful rosemary
50ml olive oil
Salt & pepper

A large bowl of salad leaves
2 pears
Juice of a lemon
20 ml balsamic vinegar
50 ml olive oil

Instructions

To make the base add all of the dry ingredients to a bowl and mix well. Add the water and using your hands combine until you get a sticky dough. 

Remove and on a lightly floured surface knead the dough until it’s super soft and almost smooth to the touch. About 10 minutes. Shape into a round and transfer to a clean bowl, cover and leave somewhere warm to rise until doubled in size.

 Remove and divide the dough into four. Shape into circles and leave on a floured surface, covered for another 10-20 minutes until beginning to get plump.

 Heat your oven to as hot as it can go – 250C is good – 300C is better!

Par-boil the potatoes, skin on for 5 minutes. Allow to cool and then slice as thinly as you can. Top the pizzas with slices of the gorgonzola and scatter on the potatoes. Add leaves of rosemary, a generous glug of oil, salt and pepper.

Transfer to your hot oven and cook until browned and bubbly – how long will depend on your oven and how hot it is.

Whilst the pizza is cooking core and dice the pears and mix through with the salad leaves, balsamic, oil and lemon juice. Toss well and season.

To serve top your pizzas with the pear salad.

Did you make this recipe?

Tag @billyandjack on Instagram and hashtag it #billyandjack