Not sure what to eat today and craving something truly satisfying? Forget the usual frozen meals or basic pizza — try something truly unique! Gorgonzola Pinsa is indulgent and ready in just minutes, with all the right ingredients to win you over at the first bite.

In this article, we’ll show you how to use Gorgonzola and pair it with other ingredients to create a truly masterful Pinsa. And yes, it only takes 5 to 10 minutes.

Why Pinsa and Gorgonzola Go So Well Together

Gorgonzola hardly needs an introduction. You can love it or skip it (respectfully), but you definitely know it. After all, it’s the second most produced PDO cheese in the world and the fifth most exported Italian cheese, with over 20,000 tons shipped abroad every year.

There are good reasons for that — actually, more than one.

Gorgonzola: Why It’s So Popular

Gorgonzola is loved for its full-bodied, distinctive, and well-balanced flavor. Its soft texture melts easily, releasing intense and persistent aromas that pair beautifully with both sweet ingredients like pear or honey, and savory or bitter ones like walnuts and radicchio.

In the kitchen, Gorgonzola is also incredibly versatile: it’s used to make sauces for pasta, to cream risottos and gnocchi, to enrich white meats or seasonal vegetables, and of course, to elevate gourmet sandwiches and flatbreads. Wherever it goes, it adds that bold note that makes all the difference.

Pinsa and Gorgonzola: Delicacy and Boldness in One Dish

If Gorgonzola brings the boldness, Pinsa brings the balance. The Di Marco Pinsa base, made with a mix of selected flours and long fermentation, is the perfect platform for rich, creamy cheeses like Gorgonzola. When baked, the cheese melts into the dough’s signature air pockets, creating an irresistible aroma.

Together, Pinsa and Gorgonzola create a rare harmony: the Pinsa softens the saltiness of the cheese without dulling its flavor, while Gorgonzola adds creaminess and character. Even on its own, a Gorgonzola Pinsa is a complete delight — but with just a few more ingredients, it becomes unforgettable.

Pinsa and Gorgonzola: 4 Quick Recipes to Enjoy It at Its Best

Gorgonzola is fantastic, but with its strong personality, it can be tricky to pair. What’s easy, though, is the creaminess: it melts beautifully, covering the Pinsa like a rich spread ready to embrace other toppings.

Here are four recipes you can try right away — simple, fast, and perfect for a sudden craving. Minimal effort, maximum taste.

Gorgonzola, Walnuts, and Honey Pinsa

This is the most classic pairing: Gorgonzola, walnuts, and honey. It works every time. The honey’s sweetness balances the cheese’s saltiness, and the walnuts add the perfect crunch.

The only tricky part is the portions: too much honey makes it overly sweet, too little cheese and it loses its punch. The secret is a light drizzle of honey — just enough to round out the flavors — and as many walnuts as you like for added crunch or finesse.

To prepare it: preheat the oven to 240°C, warm the Di Marco Pinsa base for a few minutes, add the Gorgonzola halfway through cooking (so it melts without burning), then once out of the oven, top with chopped walnuts and a touch of honey. A few steps, big payoff.

Gorgonzola, Pear, and Crispy Speck Pinsa

This is a simple yet show-stopping combo. The sweetness of the pear and the smokiness of the speck pair beautifully with Gorgonzola’s creamy bite. Opposites attract, and this combo proves it: the pear refreshes, the speck adds body, and the cheese brings it all together.

Slice a firm pear thinly and arrange it on the Pinsa with pieces of Gorgonzola. Bake at 250°C for about 5 minutes. Meanwhile, crisp the speck in a pan. Once the Pinsa is out of the oven, top it with the crispy speck. The heat will meld the flavors and melt the cheese to perfection. You’ve got a refined dish in under ten minutes.

Gorgonzola and Radicchio Pinsa

Now we’re in bold flavor territory. Radicchio, with its slightly bitter edge, balances Gorgonzola’s richness and enhances its aroma. The result is a well-rounded, elegant Pinsa — perfect for those who love strong contrasts.

Chop the radicchio and sauté it briefly in a pan with a little olive oil until just softened. Spread the Gorgonzola on the Pinsa and bake for the usual 5 minutes. Once baked, top with warm radicchio and a drizzle of raw olive oil. Few ingredients, unforgettable taste.

Gorgonzola, Pumpkin, and Crispy Bacon Pinsa

This one’s a bit more sophisticated — but guaranteed to please everyone. Pumpkin’s sweetness and vibrant color pair perfectly with Gorgonzola’s bold flavor, while crispy bacon adds saltiness and crunch to round it all out. It’s a rich yet simple recipe, great when you want something special without too much effort.

Here’s how to make it: dice the pumpkin into small cubes and sauté it in a bit of oil until soft. Warm the Pinsa for a couple of minutes, then add the pumpkin and Gorgonzola halfway through cooking. This way, the cheese melts nicely without burning. Finish with crispy bacon and, if you like, a sage leaf for extra fragrance. The ultimate fall Pinsa — perfect any time of year.