This dish is inspired by the popular Italian food phrase: 'Al contadino non far sapere quant’è buono il cacio con le pere', which means to keep the farmer from knowing how good cheese tastes with pears. If farmers knew, they would keep everything for themselves
| Created by | Spinneys |
| Prep time | 20 minutes |
| Proofing time | Overnight |
| Cook time | 30 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 528 |
| Fat | 18.5g |
| Saturates | 4.5g |
| Protein | 16.1g |
| Carbs | 75.2g |
| Sugars | 5.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a medium-sized bowl, stir together 600ml of water, yeast and sugar until the sugar dissolves. In a very large bowl, whisk the flours and 1 tablespoon of salt together then add the yeast mixture and 4 tablespoons of olive oil. Stir until just combined then cover and proof overnight until doubled in volume.
Spread 2 tablespoons of olive oil in a 40cm x 30cm rimmed baking sheet.
Fold the dough onto itself once and then place it in the baking sheet. Drizzle 2 tablespoons of olive oil on the dough then spread and stretch it to fit the baking sheet. Using your fingers, create dimples in the dough.
Mix 2 teaspoons of salt and the remaining water together until the salt dissolves, then pour over the dough to fill the dimples. Leave the sheet in a warm place to proof until bubbly.
Preheat the oven to 200°C, gas mark 6, with a large baking sheet inside.
Thinly slice the pear.
Spread the gorgonzola evenly over the dough then arrange the pear slices on top and scatter with the rosemary.
