Gorgonzola Pizza with Onions, Rosemary and Olives
For the dough, crumble the yeast and stir with 3 tablespoons warm water until smooth. Mix the flour with the salt in a bowl, make a well in the center and pour in the yeast mixture. Sprinkle with some flour and let rise 15 minutes. Then add 80-100 ml (approximately 1/3 cup) lukewarm water and knead to a smooth dough. Pat into a round shape, cover with a kitchen towel and let rise for 1 hour in a warm place.
After the resting period, add olive oil, knead the dough again vigorously add extra flour as needed. Split into 4 parts and roll out on a lightly floured surface to 4 pizzas, approximately 4 mm thick. Place on parchment paper-lined baking sheets. Let rise again for 15 minutes.
Meanwhile, preheat the oven to 220°C (approximately 425°F).
For the topping, peel onions and garlic, cut the onions into thin rings and finely chop the garlic.
Top pizzas with tomatoes. Crumble the Gorgonzola and spread over the pizzas. Add the onion rings, garlic and olives and drizzle with plenty of olive oil.
Bake in preheated oven for 10-12 minutes.
Serve sprinkled with fresh rosemary and freshly ground pepper.