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Gorgonzola Pizzette

Course Appetizer, Main Course


  • 6 oz Gorgonzola crumbled
  • 12 cherry tomatoes quartered
  • 2 tsp flavored PRIMO EVOO of your choice (Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)
  • ¼ cup fresh basil leaves torn into pieces
  • salt & ground black pepper to taste


  • Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.
  • Sprinkle gorgonzola cheese over the bases. Top with tomatoes, pressing them gently into the dough.
  • Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Season with salt and pepper.