When I first stumbled upon Gordon Ramsay’s mozzarella and rosemary pizza recipe, I was captivated by the idea of simple ingredients coming together to create something extraordinary. The combination of fresh mozzarella and fragrant rosemary instantly transports me to a rustic Italian kitchen, where every bite celebrates flavor.
This pizza beautifully balances the creamy richness of the cheese with the earthy, aromatic notes of rosemary, creating a delightful harmony that enchants the senses. The perfectly crisped dough serves as the ideal canvas for these vibrant ingredients, making every bite a textural delight.
I love how this recipe highlights the individual flavors of its components and invites creativity in the kitchen. The combination of mozzarella and rosemary on pizza emerged as a reflection of rustic Italian cooking, where simple ingredients were used to create dishes that celebrated local flavors. This simplicity is what draws me even more to this amazing recipe.
This pizza is always a crowd-pleaser on laid-back evenings with friends, or if I am treating my family to a cozy night at home. Join me as I dive into the art of crafting this delightful dish, exploring the flavors and techniques that make it a true masterpiece in my kitchen.
Equipment Required
- Mixing Bowl: I use a large mixing bowl to combine the flour, yeast, salt, and water for the pizza dough.
- Wooden Spoon or Dough Scraper: A dough scraper helps me mix the ingredients thoroughly and scrape the sides of the bowl.
- Measuring Cups and Spoons: I use these tools to accurately measure my ingredients.
- Baking Sheet or Pizza Stone: I prefer using a baking sheet for a simple option, but a pizza stone gives a great crust.
- Rolling Pin: I use a sturdy rolling pin to roll out the dough to my desired thickness.
- Sharp Knife or Pizza Cutter: I need a pizza cutter or a sharp knife to slice the pizza into equal pieces for serving.
- Oven Mitts: These are essential for handling the hot baking sheet or pizza stone when it comes out of the oven.
- Pastry Brush: I like to use this to brush olive oil on the crust and pizza before baking.
Ingredients & Substitutions
Note: The ingredients mentioned in this section make four portions of Gordon Ramsay’s Mozzarella and Rosemary Pizza. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.
For Pizza Dough
- 2 7g-Sachets Dried Yeast: If I run out of dried yeast, I use 21g of fresh yeast. I dissolve it in warm water first.
- 500 g All-Purpose Flour: When I want a healthier option, I use whole wheat flour for a nuttier flavor and denser texture.
- 1 Tablespoon of Golden Caster Sugar: If I don’t have golden caster sugar, I replace it with regular granulated sugar or honey for sweetness.
- ½ Cup Warm Water: I use warm milk instead of water for a richer flavor and slightly different dough texture.
- 1 Tablespoon Fine Sea Salt: I reduce the amount of salt or use a salt substitute for a lower sodium option.
- 4 Tablespoons Extra Virgin Olive Oil: I substitute with light olive oil or another neutral oil for a more subtle flavor.
For Toppings
- 2 Balls Mozzarella Cheese: I use any cheese I like, such as buffalo mozzarella, for extra creaminess.
- 2 Sprigs Rosemary: If fresh rosemary isn’t available, I use dried rosemary but in smaller amounts since dried herbs are more potent.
- 8 Tablespoons Pizza Sauce: I use store-bought marinara sauce or homemade tomato sauce for better control over the ingredients.
- 1 Teaspoon Freshly Ground Black Pepper: For a change, I use red pepper flakes for heat or omit them entirely for a milder flavor.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 30 Minutes | 50 Minutes |
How To Make Gordon Ramsay Mozzarella And Rosemary Pizza At Home
- In a small bowl, combine the dried yeast with warm water. Stir gently and set it aside for about 5–10 minutes until the mixture becomes frothy. In another large mixing bowl, add the all-purpose flour and fine sea salt. Mix thoroughly to distribute the salt evenly through the flour. Create a well in the center of the flour mixture. Pour the activated yeast mixture and extra virgin olive oil into the well.
- Using a wooden spoon, gradually mix the flour into the liquid ingredients, stirring until a shaggy dough forms. Once the dough comes together, transfer it onto a lightly floured surface and knead it for about 10 minutes, working it until it becomes smooth and elastic.
- Dust a clean bowl with flour and place the kneaded dough inside. Cover the bowl with a tea towel or plastic wrap to create a warm environment. Allow the dough to rise for about an hour, or until it has doubled in size, and then divide it into four dough balls.
- Using a rolling pin, roll each dough ball into a round shape that fits your frying pan. Aim for a thickness of about 0.5 cm for a nicely baked crust.
- Grate the mozzarella cheese and sprinkle it evenly over the sauce. Scatter a few fresh rosemary leaves on top for an aromatic touch.
- Season the pizza with a teaspoon of fine sea salt and freshly ground black pepper to enhance the flavors.
- Drizzle a bit of extra virgin olive oil over the assembled pizza. Place the frying pan or baking sheet into the preheated oven (180°C) and bake for 15–20 minutes until the crust is golden brown and the cheese is bubbling and slightly browned.
- Once baked, carefully remove the pizza from the oven. Allow it to cool for a minute before slicing it into wedges. Serve hot and enjoy the delicious flavors of your homemade mozzarella and rosemary pizza!
Expert Tips That I Recommend
- Use a Pizza Stone: If I have a pizza stone available, I bake the pizza on it. It helps retain heat and gives the pizza a beautifully crisp and well-browned crust.
- Rest the Dough: After rolling out the dough, I let it rest for 10–15 minutes before adding the toppings. This helps relax the gluten, making the crust lighter and fluffier when baked.
- Brush with Olive Oil: Before adding the sauce, I lightly brush the rolled-out dough with olive oil. This creates a barrier that helps prevent the crust from getting soggy from the sauce.
- Shred My Own Cheese: I always shred fresh mozzarella cheese rather than using pre-shredded. Pre-shredded cheeses often contain anti-caking agents, which can affect the melt and texture of the pizza.
- Add Garlic Oil for Extra Flavor: I like to drizzle some garlic-infused olive oil over the pizza before baking or after it comes out of the oven. It gives a burst of flavor and enhances the richness.
- Add Fresh Basil: I sometimes add a few torn basil leaves along with the rosemary for a fresh and aromatic flavor that beautifully complements the mozzarella.
- Incorporate Parmesan Cheese: I sprinkle some grated Parmesan cheese over the mozzarella before baking. It adds a nutty, savory flavor and gives the pizza an extra layer of richness.
- Try Smoked Mozzarella: For a twist on traditional mozzarella, I use smoked mozzarella. It adds a subtle, smoky flavor that pairs wonderfully with rosemary.
- Caramelized Onions: I love to add a layer of caramelized onions to the pizza sauce for a sweet, savory contrast. The slow-cooked onions balance out the rosemary’s earthiness.
- Prosciutto or Pancetta: For a non-vegetarian option, I lay thin slices of Prosciutto or Pancetta on top before baking. The cured meat crisps up in the oven, adding a salty, savory element.
- Creating a Chewier Crust: I like to place a pan with hot water on the bottom rack of the oven for the first five minutes of baking. This produces steam, giving the crust a deliciously chewy texture that makes each bite more satisfying.
- Preventing Air Bubbles in the Crust: I always prick the dough lightly with a docking tool or a fork before baking. This helps remove any unwanted air bubbles, keeping the crust even and perfectly textured.
- Enhancing Flavor and Texture: I like to ferment the dough in the refrigerator for 24-48 hours. This extra time deepens the flavor and creates a chewier, more satisfying texture.
FAQs About Gordon Ramsay Mozzarella And Rosemary Pizza
Nutritional Information Per Serving
Gordon Ramsay’s Mozzarella and Rosemary Pizza can be enjoyed as an occasional treat, but it isn’t considered particularly healthy. The pizza contains high amounts of refined carbs, saturated fats, and sodium. While it has some nutritional benefits from fresh ingredients like rosemary and olive oil, it’s best consumed in moderation.
Here, I have mentioned the nutritional breakdown of Gordon Ramsay’s Mozzarella and Rosemary Pizza:
| Calories | 608 kcal |
| Carbohydrates | 101 g |
| Protein | 15 g |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 0.4 mg |
| Sodium | 1896 mg |
| Potassium | 264 mg |
| Fiber | 5 g |
| Sugar | 3 g |
| Vitamin A | 140 IU |
| Vitamin C | 2 mg |
| Calcium | 32 mg |
| Iron | 6 mg |
Gordon Ramsay’s Mozzarella and Rosemary Pizza are good for a balanced diet. However, it is not suitable for low-carb, keto, or gluten-free diets due to the high carb content from the pizza dough. It’s also not ideal for low-fat or low-sodium diets, or for vegan or dairy-free diets, due to the addition of mozzarella cheese. However, with certain substitutions and changes, the dish can be enjoyed by everyone in moderation.
Recipe Variations For Different Diets
- Gluten-Free Diet: When I need a gluten-free option, I use gluten-free pizza dough or a flour blend instead of all-purpose flour. I also always ensure that my toppings, like cheese, are gluten-free to avoid cross-contamination.
- Low-Carb/Keto Diet: For a low-carb or keto-friendly version, I swap the regular pizza dough with cauliflower or low-carb dough. This helps cut down on carbs, and I also use keto-friendly cheese and sauce to keep it in line with my diet goals.
- Vegan/Dairy-Free Diet: When I’m going for a vegan or dairy-free pizza, I replace the mozzarella with a plant-based cheese made from cashews or coconut. I make the dough using water or plant-based milk, and I love adding roasted vegetables like bell peppers and onions for extra flavor.
- Low-Sodium Diet: To keep the sodium low, I reduce the salt in the dough and use a low-sodium pizza sauce. Sometimes, I cut back on the cheese or use a low-sodium alternative to keep the flavor but reduce the salt content.
What To Serve With This Recipe
Here, I have mentioned some serving suggestions that will go amazingly well with your Mozzarella and Rosemary Pizza:
- Roasted Vegetables: I often roast some seasonal vegetables, like zucchini, bell peppers, and eggplant. They’re a delicious, healthy side that brings added texture and flavor to the meal.
- Garlic Bread: For a more indulgent option, I’ll serve garlic bread on the side. The crispy bread with a hint of garlic and butter is perfect for dipping into any leftover pizza sauce.
- Tomato Soup: A bowl of tomato soup is a comforting, classic pairing. It’s warm, hearty, and makes the pizza even more satisfying.
- Marinated Olives: A small bowl of marinated olives adds a salty, briny contrast to the pizza’s flavors. The mix of rosemary with the olives creates a Mediterranean vibe.
- Caprese Salad: Since mozzarella is the star of the pizza, I sometimes make a simple Caprese salad with fresh mozzarella, tomatoes, and basil. It enhances the pizza’s flavors while keeping things light and fresh.
- Grilled Asparagus: Lightly grilled asparagus with a squeeze of lemon juice adds a vibrant green element to the meal. The smoky flavor from the grill enhances the pizza’s earthy rosemary notes.
- Zucchini Noodles: For a low-carb option, spiralized zucchini noodles tossed with a light garlic and olive oil dressing serve as a great side. They add a fresh, healthy element without overshadowing the pizza.
- Sweet Potato Fries: Crispy sweet potato fries offer a deliciously sweet and crunchy contrast to the savory pizza. They’re a fun twist and make the meal feel more like a treat.
- Cheesy Garlic Knots: If I want something indulgent, I might serve cheesy garlic knots on the side. These are great for dipping in marinara sauce, adding an extra layer of flavor to the meal.
Printable Version
Gordon Ramsay Mozzarella And Rosemary Pizza
Serving : Portions
Calories : 608 kcal
Total time : 50 minutes
Gordon Ramsay Mozzarella and Rosemary Pizza beautifully balances the creamy richness of the cheese with the earthy, aromatic notes of rosemary, creating a delightful harmony that enchants the senses. The perfectly crisped dough serves as the ideal canvas for these vibrant ingredients, making every bite a textural delight.
Ingredients
- 14 g Dried Yeast 2 7g-Sachets
- 500 g All-Purpose Flour
- 1 Tablespoon Golden Caster Sugar
- ½ Cup Warm Water
- 1 Tablespoon Fine Sea Salt
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Balls of Mozzarella Cheese
- 2 Sprigs Rosemary
- 8 Tablespoons Pizza Sauce
- 1 Teaspoon Freshly Ground Black Pepper
Equipment
- Mixing Bowl
- Wooden Spoon Or Dough Scraper
- Measuring Cups And Spoons
- Baking Sheet Or Pizza Stone
- Rolling Pin
- Sharp Knife Or Pizza Cutter
- Oven Mitts
- Pastry Brush
Instructions
- In a small bowl, combine the dried yeast with warm water. Stir gently and set it aside for about 5–10 minutes until the mixture becomes frothy. In another large mixing bowl, add the all-purpose flour and fine sea salt. Mix thoroughly to distribute the salt evenly through the flour. Create a well in the center of the flour mixture. Pour the activated yeast mixture and extra virgin olive oil into the well.
- Using a wooden spoon, gradually mix the flour into the liquid ingredients, stirring until a shaggy dough forms. Once the dough comes together, transfer it onto a lightly floured surface and knead it for about 10 minutes, working it until it becomes smooth and elastic.
- Dust a clean bowl with flour and place the kneaded dough inside. Cover the bowl with a tea towel or plastic wrap to create a warm environment. Allow the dough to rise for about an hour, or until it has doubled in size, and then divide it into four dough balls.
- Using a rolling pin, roll each dough ball into a round shape that fits your frying pan. Aim for a thickness of about 0.5 cm for a nicely baked crust.
- Grate the mozzarella cheese and sprinkle it evenly over the sauce. Scatter a few fresh rosemary leaves on top for an aromatic touch.
- Season the pizza with a teaspoon of fine sea salt and freshly ground black pepper to enhance the flavors.
- Drizzle a bit of extra virgin olive oil over the assembled pizza. Place the frying pan or baking sheet into the preheated oven (180°C) and bake for 15–20 minutes until the crust is golden brown and the cheese is bubbling and slightly browned.
- Once baked, carefully remove the pizza from the oven. Allow it to cool for a minute before slicing it into wedges. Serve hot and enjoy the delicious flavors of your homemade mozzarella and rosemary pizza!
Video
Notes
- Use a Pizza Stone: If I have a pizza stone available, I bake the pizza on it. It helps retain heat and gives the pizza a beautifully crisp and well-browned crust.
- Rest the Dough: After rolling out the dough, I let it rest for 10–15 minutes before adding the toppings. This helps relax the gluten, making the crust lighter and fluffier when baked.
- Brush with Olive Oil: Before adding the sauce, I lightly brush the rolled-out dough with olive oil. This creates a barrier that helps prevent the crust from getting soggy from the sauce.
- Shred My Own Cheese: I always shred fresh mozzarella cheese rather than using pre-shredded. Pre-shredded cheeses often contain anti-caking agents, which can affect the melt and texture of the pizza.
- Add Garlic Oil for Extra Flavor: I like to drizzle some garlic-infused olive oil over the pizza before baking or after it comes out of the oven. It gives a burst of flavor and enhances the richness.
- Add Fresh Basil: I sometimes add a few torn basil leaves along with the rosemary for a fresh and aromatic flavor that beautifully complements the mozzarella.
- Incorporate Parmesan Cheese: I sprinkle some grated Parmesan cheese over the mozzarella before baking. It adds a nutty, savory flavor and gives the pizza an extra layer of richness.
- Try Smoked Mozzarella: For a twist on traditional mozzarella, I use smoked mozzarella. It adds a subtle, smoky flavor that pairs wonderfully with rosemary.
- Caramelized Onions: I love to add a layer of caramelized onions to the pizza sauce for a sweet, savory contrast. The slow-cooked onions balance out the rosemary’s earthiness.
- Prosciutto or Pancetta: For a non-vegetarian option, I lay thin slices of Prosciutto or Pancetta on top before baking. The cured meat crisps up in the oven, adding a salty, savory element.
- Creating a Chewier Crust: I like to place a pan with hot water on the bottom rack of the oven for the first five minutes of baking. This produces steam, giving the crust a deliciously chewy texture that makes each bite more satisfying.Â
- Preventing Air Bubbles in the Crust: I always prick the dough lightly with a docking tool or a fork before baking. This helps remove any unwanted air bubbles, keeping the crust even and perfectly textured.
- Enhancing Flavor and Texture: I like to ferment the dough in the refrigerator for 24-48 hours. This extra time deepens the flavor and creates a chewier, more satisfying texture.
Prep Time : 20 minutes
Cook Time : 30 minutes
Total Time : 50 minutes
Nutrition
Serving : 1Portion | Calories : 608kcal | Carbohydrates : 101g | Protein : 15g | Fat : 16g | Saturated Fat : 2g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 11g | Cholesterol : 0.4mg | Sodium : 1896mg | Potassium : 264mg | Fiber : 5g | Sugar : 3g | Vitamin A : 140IU | Vitamin C : 2mg | Calcium : 32mg | Iron : 6mg
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Conclusion
In conclusion, creating Gordon Ramsay’s Mozzarella and Rosemary Pizza is more than just a culinary endeavor. In fact, it’s a delightful experience that invites you into the world of fresh, quality ingredients.
Moreover, the best part is the room to experiment! So, I recommend not to hesitate to experiment with different toppings or variations that suit your tastes. After all, the best recipes evolve through experimentation and personalization.
So, gather your ingredients, roll up your sleeves, and embark on a flavorful journey that celebrates the joy of homemade pizza. Share your experience and any creative twists you add in the comments below. Enjoy the process and savor the flavors.
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