400 gms flour
1 cube of fresh yeast
1 teaspoon salt
4 tablespoons olive oil
150 gms California Walnuts
4 tablespoons tomato paste
Dried thyme, basil and oregano, black pepper
250 gms cherry tomato
300 gms gorgonzola
1/4 bunch of ruccola


  1. Pour flour into a bowl and make an impression in the middle. Dissolve yeast in 200 ml lukewarm water and pour into middle of flour. Mix together with a little bit of flour from the edge into pre-dough. Leave covered in a warm area for about 15 minutes. Add salt and 2 tablespoons olive oil on the outer edge. Knead everything into flat dough with the kneading hook of a hand mixer. Leave covered again for about 30 minutes.
  2. Chop up walnuts into large pieces. Mix together tomato paste, 2 tablespoons olive oil and the herbs. Season with salt and pepper. Wash tomatoes and cut into slices.
  3. Knead the dough once again on a work space sprinkled with flour. Separate into 8 portions. Roll out every piece of dough into a round shape. Lay them out onto 2 baking sheets lined with baking paper. Spread tomato paste over the pieces of dough. Add tomato slices and walnuts. Sprinkle dough with crumbs of gorgonzola. Bake trays in a pre-heated baking oven (electric oven: 225 °C/ fan oven: 200 °C/ Gas: level 4) for 12-15 minutes one after the other.
  4. In the meantime, rinse off, clean and dab ruccola dry. Take pizzas out of the oven. Garnish with ruccola and serve immediately.