Recipe: Gorgonzola, Potato and Radicchio Pizza from New Pizza by Steve Manfredi »

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Gorgonzola Potato Radicchio Pizza

Gorgonzola Potato Radicchio Pizza [©Murdoch Books]

<i>New Pizza</i> by Steve Manfredi


Pizza, it's hugely popular as fast food but possibly (read probably) not always been the healthiest option. But this fav food is evolving into something better that is both tastier and healthier. Heralding that evolution is Stefano Manfredi with his book, New Pizza.

Award-winning Italian-born chef, Stefano Manfredi, takes pizza back to its roots but steps it forward too, with an interesting and diverse array of toppings, classical and modern. 

Combine these with his perfect pizza base and the result will take your pizza nights to a whole new level!

Stefano writes:

Most often it’s the soft, delicate cheeses that are used on pizza, but when an assertive blue like gorgonzola is used, it dominates. The other ingredients support and complement. Potato is there for texture, radicchio as a flavour foil and rosemary binds the whole.

Ingredients – pizza

Makes one 30 cm (12 inch) pizza

  • 250 g (9 oz) ball of basic pizza dough, shaped (see link below for recipe)
  • 100 g (3½ oz) fior di latte mozzarella
  • 40 g (1½ oz/1 cup) radicchio leaves, sliced in 2 cm (¾ inch) wide strips
  • 80 g (3 oz) gorgonzola cheese, cut into12 pieces
  • 12 very thin slices of potato (see note)
  • A pinch of sea salt
  • Freshly ground black pepper
  • 1 teaspoon fresh young rosemary leaves

Ingredients  rosemary oil

  • 2 tablespoons fresh young rosemary leaves
  • 170 ml (5½ fl oz/ 2/3 cup) extra virgin olive oil

Method – rosemary oil

Finely chop the rosemary leaves with a very sharp knife. Place in a bowl and cover the leaves with the olive oil. Cover the bowl and place in a cool spot for 2 hours. Remove the leaves from the oil by passing through a fine sieve. Place the oil in a small squeezy bottle, ready to use. Any leftover oil can be kept in the refrigerator for up to a month.

To assemble:

Place a large tile in your oven for the pizza, then turn the oven up to preheat to full heat (without using any fan-forced function) for at least 20 minutes (see page 89).

Thinly slice the mozzarella and scatter evenly, here and there, to top the shaped pizza base, leaving the edges clear to about 3-4 cm (1½ inches). Scatter the radicchio and gorgonzola evenly over the pizza. Lay the potato slices on top.

Season with a little salt, a couple of turns of the pepper mill and cook the pizza for 3–5 minutes until cooked, turning to get an even colour. Once out of the oven, drizzle with 1 tablespoon of the rosemary oil, scatter the rosemary leaves on top and serve.

Note: use waxy, yellow-fleshed potatoes and to cut them very thin, use a mandolin or a food processor with a potato slicer. It’s important that the potato slices are thin and see-through because they have to cook in a relatively short amount of time. 

Here are Stefano's step by step instructions for creating the perfect pizza base »


This recipe is from New Pizza by Stefano Manfredi and is reproduced with the kind permission of the publisher.

New Pizza by Steve Manfredi is published by Murdoch Books (Sydney, NSW; Aug 2017; Hb; 248 pp; RRP A$39.99). It is available directly from the publishers and at good bookstores nationally .

It can also be found to purchase online via »

See links below for more information and recipes from New Pizza

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October 23rd, 2017
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