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Pepino pizza

Home-made pizza really is the best because you can add your favourite ingredients! on the pizza base. Don't choose just the same old standard salami. Go wild with this combination of pepino, gorgonzola and hazelnuts. Awesome flavours!

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Pepino pizza

  • 7 g instant yeast
  • 500 g flour + extra for dusting
  • 1 tbsp caster sugar
  • 2 tbsp olive oil
  • 1 clove of garlic
  • EAT ME Pepino Product photo
    2 pepinos
  • 300 g gorgonzola
  • 16 cherry tomatoes
  • 4 tbsp white hazelnuts
  • honey
  • 75 g rocket
  • salt

Kitchen tools

  • Rolling pin

Preparation method

  1. Mix the yeast with 50 ml lukewarm water (approx. 35 °C ) and leave to stand for 5 minutes. Put the flour in a bowl and add the yeast mixture, 250 ml lukewarm water , sugar and the olive oil. Knead into a supple dough. Add 3 teaspoon of salt.Press the garlic and add to the dough. Then knead for 8-10 minutes. Or knead the dough in a standing mixer with a dough hook for about 6 minutes into a supple dough. Place in a draught-free place and let it rise for approx. 1 hour until it has doubled in volume.
  2. Preheat the oven to 220 °C.
  3. Knead briefly until there are no air bubbles left in the dough. Divide the dough into 4 equal pieces. Shape each piece into a ba Dust the work surface lightly with flour. Roll each piece of dough into a circle of approx 24 cm in diameter. Place the pizza base on a baking tray.
  4. Halve the pepinos lengthwise. Remove the skin and cut the flesh into slices. Arrange ¼ of the slices on the pizza base on the baking tray. Slice the gorgonzola into pieces, halve the cherry tomatoes and roughly chop the hazelnuts. Arrange ¼ of the gorgonzola, hazelnuts and cherry tomatoes on the pizza base. Bake in the middle of the oven for approx. 8 minutes until golden brown. Repeat the steps above with the remaining three pizza bases.
  5. Drizzle with honey to taste and serve with garnished with the rocket.

Nutrition value per person/bite

965 kcal
35 g
43 g
18 g
105 g
13 g
9 g

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