Mascarpone Lardon Gorgonzola Pizza

Get ready for your upcoming family gathering with my magic, make-ahead pizza formula. This amazing mascarpone, lardon, and gorgonzola traybake pizza will be at the center of the discussion around the table today. Check this out: the story begins with one of those par-baked pizza sheets that you pull out of the freezer. A thin layer of mascarpone comes first, followed by grated Parmigiano, chunks of Gorgonzola, roasted lardons, and ham. Not done yet—crushed hazelnuts are added along with a drizzle of honey. Pop it in your red-hot oven, and expect it to be devoured a few minutes later. Add some seasoned arugula, and you and your friends are in heaven.

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It will change the way you think about pizza night

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Preview the recipe

Learn how to make these delicious and convenient par-baked pizza sheets.

Lardon

Cut smoked bacon strips into small lardons.
Cook without additional fat on medium heat until golden brown and crispy. Set aside.

Mascarpone Lardon Gorgonzola Pizza

Spread room temp mascarpone evenly over the par-baked pizza sheet. Season mascarpone with a light touch of salt and pepper.
Sprinkle over grated or shaved parmesan and scatter around chunks of gorgonzola cheese.
Top with pieces of ham and the lardons over the cheese, and sprinkle over more parmesan.
Sprinkle the crushed hazelnuts and drizzle over honey.

Storage

Now, your gorgonzola traybake pizza can be stored in the freezer (wrapped in film) for up to 3 months.

Baking

Preheat your conventional oven to 500°F/260°C for 45 minutes with the pizza stone placed in the middle. Carefully slide the pizza from the baking tray onto the hot pizza stone. Bake at 480°F/250–260°C for about 8 to 10 minutes. Use a pizza peel or baking tray to slide the hot pizza back on. Use a pizza peel or baking tray to slide the hot pizza back onto it. Cut into desired portions. Alternatively, finish baking in your preheated pizza oven!