|400 g||pizza dough (store-bought)|
|2 tbsp||olive oil|
Pinot Grigio, IGT
A wine with a refreshing, crisp body and a slight hint of citrus, which pairs perfectly with Gorgonzola.
Preheat oven to 230°C/450°F. Roll out the pizza dough and place on a baking sheet lined with parchment paper, if needed. Wash broccoli, remove the stalk, and divide into small florets. Cut Gorgonzola into cubes and roughly chop almonds.
Bake pizza dough in the oven on the lower rack for approx. 4 min., then remove from oven and allow to cool slightly. Spread mascarpone onto the dough, distribute broccoli and gorgonzola evenly on top, and sprinkle with chopped almonds.