Banana and Gorgonzola Pizza: A Sweet and Savory Twist You Need to Try Today

When I first heard about banana and gorgonzola pizza, I’ll admit I was intrigued—and maybe a little skeptical. But one bite of this sweet and savory combination, and I was completely hooked. It’s the kind of dish that surprises your taste buds in the best way.

This unique pairing brings together the creamy tang of gorgonzola with the natural sweetness of ripe bananas, creating a flavor balance that’s unexpectedly delicious. It’s a little unconventional, sure, but that’s what makes it so fun to share at gatherings or enjoy on a cozy night in.

Banana And Gorgonzola Pizza Recipe

When I first started growing bananas, I never imagined using them as a quirky but delightful topping on pizza. Yet here we are, creating a creamy, sweet, and tangy combination that will leave you craving more. Bananas bring a natural sweetness that pairs perfectly with gorgonzola’s bold, creamy tang. Let me guide you step by step in making this unique and utterly delicious pizza.

Ingredients

• 1 ball of pizza dough (store-bought or homemade, about 12 inches in diameter)
• 2 tablespoons olive oil
• 2 medium bananas, ripe but firm, sliced into ¼-inch rounds
• 4 ounces gorgonzola cheese, crumbled
• 1 cup shredded mozzarella cheese
• 1 teaspoon honey (optional, for drizzling)
• 1 teaspoon fresh rosemary, finely chopped (optional)
• ¼ teaspoon freshly cracked black pepper

Directions

1. Prepare the oven and dough: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. Roll out the pizza dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a sheet of parchment paper for easy handling.
2. Brush with olive oil: Using a pastry brush, generously brush the surface of the dough with olive oil. This will help the crust bake up golden and crisp while adding a subtle, savory base.
3. Layer the mozzarella: Evenly sprinkle the shredded mozzarella across the dough, leaving about ½ inch at the edges for the crust. The mozzarella acts as a creamy base layer to complement the bananas.
4. Add the bananas and gorgonzola: Arrange the banana slices evenly across the pizza. Be artistic here—you want banana in every bite! Scatter the gorgonzola crumbles on top of the bananas. The tang of gorgonzola adds a delightful contrast to the sweetness.
5. Bake the pizza: Carefully slide the parchment paper and pizza onto the hot pizza stone (or a baking sheet if you don’t have a stone). Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
6. Garnish: Remove the pizza from the oven and let it rest for a minute. For added flair, drizzle honey over the top and sprinkle with fresh rosemary and cracked black pepper. These finishing touches enhance the mix of flavors and bring everything together.
7. Slice and enjoy: Slice the pizza into wedges and serve immediately. The creamy cheese, sweet bananas, and golden crust create an unforgettable bite every time.

Ingredients

Bananas are the star of this recipe, perfectly balancing the bold creaminess of gorgonzola cheese. Here’s everything you’ll need to make my banana and gorgonzola pizza.

For The Pizza Dough

• 2 ½ cups (315 g) of all-purpose flour
• 1 teaspoon (4 g) of salt
• 1 teaspoon (4 g) of sugar
• 2 teaspoons (7 g) of instant dry yeast
• ¾ cup (180 ml) of warm water (around 110°F or 43°C)
• 2 tablespoons (30 ml) of olive oil

For The Toppings

• 2 medium ripe bananas, sliced thinly (choose bananas that are ripe but firm)
• 4 ounces (113 g) of gorgonzola cheese, crumbled
• 1 cup (120 g) of shredded mozzarella cheese
• 1 tablespoon (15 ml) of olive oil (for brushing the dough)
• Optional: 1 tablespoon (15 ml) of honey, for drizzling
• Optional: 1 teaspoon (1 g) of fresh rosemary leaves or sprigs, for garnish

Tools And Equipment

Making banana and gorgonzola pizza is a breeze when you have the right tools at hand. I’ve learned over the years that having the proper equipment not only makes the process smoother but also ensures you achieve that perfect crispy crust and evenly melted cheese. Here’s a list of tools I rely on whenever I whip up this unique pizza recipe:

• Pizza Stone or Baking Sheet: A pizza stone helps the dough cook evenly, giving it a crisp, golden base. If you don’t have one, a sturdy baking sheet works just as well.
• Rolling Pin: This is essential for rolling out the pizza dough to the perfect thickness. I like mine thin and crispy to let the banana and gorgonzola flavors shine.
• Sharp Knife or Mandoline: Use these for slicing the banana into even, thin rounds. Uniform slices not only look beautiful but also cook evenly.
• Mixing Bowls: Keep a couple of medium-sized bowls handy—one for preparing the dough and another for mixing any garnishes like honey or rosemary.
• Pastry Brush: Perfect for brushing olive oil onto the dough, ensuring a lovely golden color while baking.
• Cheese Grater: If you’re not using pre-shredded mozzarella, a grater will be your best friend.
• Oven Mitts and Cooling Rack: Protect your hands with oven mitts and allow your pizza to cool slightly on a rack to maintain its crispiness without becoming soggy.
• Pizza Cutter or Sharp Knife: A pizza cutter slices through this masterpiece effortlessly, giving you clean, even pieces to share.

Directions

There’s nothing I love more than using my homegrown bananas to craft exciting recipes, and this Banana and Gorgonzola Pizza is one of my favorites! Let me guide you through the steps to create this sweet and savory masterpiece.

Prep The Dough

1. In a large mixing bowl, combine 2 ¼ teaspoons of instant dry yeast with 1 cup of warm water (around 110°F). Let it sit for 5-8 minutes until it’s foamy.
2. Add 2 ½ cups of all-purpose flour, 1 teaspoon of sugar, 1 teaspoon of salt, and 2 tablespoons of olive oil to the bowl.
3. Mix everything until a sticky dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes, or until it’s smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1-1½ hours, or until it doubles in size.

Prepare The Toppings

1. Slice 2 medium, ripe bananas into thin, even rounds. I prefer bananas that are just ripe—still firm but naturally sweet.
2. Crumble 4 ounces of gorgonzola cheese into small pieces. Its bold tanginess will pair beautifully with the sweetness of the bananas.
3. Shred 1 cup of mozzarella cheese for that creamy, melty factor every pizza needs.
4. (Optional) If you’d like to garnish your pizza, chop a sprig of fresh rosemary or warm some honey to drizzle on the finished pie.

Assemble The Pizza

1. Preheat your oven to 475°F and, if you have one, place a pizza stone inside to heat up. If you’re using a baking sheet, lightly grease it with olive oil.
2. Punch down your risen dough and roll it into a 12-inch circle on a floured surface. Transfer it onto parchment paper or your prepared baking sheet.
3. Brush the dough with 1 tablespoon of olive oil to create a golden, crispy base.
4. Sprinkle the shredded mozzarella evenly over the top, leaving about ½ inch of crust.
5. Arrange the banana slices across the cheese, spacing them evenly.
6. Scatter the crumbled gorgonzola over the bananas, ensuring each bite gets a little bit of everything.

Bake The Pizza

1. Carefully place the pizza into the oven—right on the pizza stone, if you’re using one. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
2. Once out of the oven, add your optional garnishes. A drizzle of honey enhances the sweetness of the bananas, while rosemary’s herbal notes add an exquisite depth to the flavor combination.
3. Let the pizza cool for a few minutes, then slice it with a pizza cutter—my favorite part!

Tips For Success

As a banana enthusiast and someone who has spent years growing and experimenting with this incredible fruit, I’ve discovered a few tips that can elevate your Banana and Gorgonzola Pizza to the next level. These guidelines will help you achieve the perfect balance of sweetness, creaminess, and that signature crispy crust.

1. Choose the Right Bananas

The bananas are the star of this dish, so it’s crucial to pick ones that are at their peak ripeness. You want them to be medium-ripe—yellow with a few brown speckles. Overripe bananas can become mushy when baked, while unripe ones lack the sweet intensity that pairs so beautifully with creamy gorgonzola.

2. Slice Bananas Evenly

Consistency is key when slicing your bananas. Aim for slices about ⅛ to ¼ inch thick. Thin, even slices caramelize slightly in the oven, adding flavor without overpowering. A mandoline slicer can be incredibly helpful here, but a sharp knife works just as well.

3. Handle Gorgonzola with Care

Gorgonzola is soft and crumbly, which makes it perfect for sprinkling across the pizza. Use clean hands or a fork to crumble it finely and scatter it evenly across the dough. Too much in one spot can overpower the banana’s sweetness—remember, balance is everything!

4. Don’t Skip Brushing the Dough

Before adding your toppings, brush your pizza dough generously with olive oil. This step prevents the toppings’ moisture from making the crust soggy and ensures a beautifully golden, slightly crisp base. Use a pastry brush for even application.

5. Get Creative with Garnishes

Optional garnishes like a drizzle of honey or a sprinkle of fresh rosemary create fantastic flavor contrast. The honey enhances the sweetness while rosemary adds a savory, earthy note to balance the creamy, tangy gorgonzola and sweet banana.

6. Use High Heat for the Perfect Bake

A hot oven is essential for a crispy crust and bubbly cheese. Preheat your oven to 475°F (245°C) and make sure it’s fully heated before baking. If you’re using a pizza stone, place it in the oven during preheating for an evenly cooked crust.

7. Let It Rest Before Slicing

Once your pizza is out of the oven, let it rest for 3–5 minutes. This brief resting period allows the cheese to set slightly, making it easier to slice without the toppings sliding off. Trust me, waiting a few minutes is worth the reward!

8. Experiment and Have Fun

One of my favorite things about making this pizza is how adaptable it is. Want a touch more sweetness? Add extra banana slices or honey! Prefer a crunch? Toss on a handful of walnuts or pecans. Bananas are wonderfully versatile, and this recipe is the perfect canvas to showcase that.

By using these tips, you’ll not only create a stunning Banana and Gorgonzola Pizza but also deepen your appreciation for the magic of cooking with bananas.

Make-Ahead Instructions

As someone who loves experimenting with bananas, I know that sometimes you want to plan ahead—especially with unique recipes like this banana and gorgonzola pizza. Luckily, this recipe can be partially prepped in advance, making it perfect for busy days or for entertaining guests without the last-minute rush. Here’s how you can prepare components ahead of time while keeping everything fresh and flavorful.

Preparing the Dough in Advance

Make the pizza dough up to 48 hours ahead and allow it to slowly rise in the refrigerator for enhanced flavor. After kneading the dough, instead of letting it rise at room temperature, place it in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate. When you’re ready to use it, take the dough out of the fridge and let it come to room temperature for about 30 minutes to make it pliable and easy to roll.

Prepping the Bananas

I recommend preparing the bananas no more than 1 hour ahead of baking to avoid browning. Slice the bananas evenly—I love using a sharp knife or a mandoline for precision—and store them in an airtight container. To prevent discoloration, you can brush the slices lightly with a mix of lemon juice and water. This trick keeps them vibrant without altering their natural sweetness.

Prepping the Cheese and Toppings

You can crumble the gorgonzola cheese and shred the mozzarella up to 24 hours ahead. Store them separately in airtight containers and refrigerate until needed. If you’re planning to use fresh rosemary or another garnish, chop those herbs a day in advance as well, and store in a sealed bag or wrapped in damp paper towels to keep them fresh.

Assembling Before Baking

If you want to save more time, you can fully assemble the pizza (minus the garnish) and store it in the fridge for up to 2 hours before baking. To do this, roll out the dough, layer the toppings—brushed olive oil, banana slices, gorgonzola crumbles, and mozzarella—and place it on a parchment-lined baking sheet. Cover it loosely with plastic wrap to prevent the cheese from drying out. When ready to bake, simply remove the wrap and place it straight in the preheated oven for a hassle-free pizza night.

Serving Suggestions

When it comes to serving banana and gorgonzola pizza, I like to highlight the natural sweetness of bananas while balancing the rich, tangy tones of the gorgonzola. Since I grow my own banana trees and constantly experiment with new recipes, I’ve found a few delightful ways to present and enjoy this pizza that make the most of its unique flavors.

For a casual dinner with friends, I slice the pizza into small squares or wedges and serve it on a wooden board. This presentation feels rustic and allows everyone to sample the unexpected combination of creamy cheese and caramelized bananas. If I know some guests are new to the idea of bananas on pizza, I drizzle a delicate swirl of honey across the top to add a touch of familiar sweetness.

Pairing this pizza with a lightly dressed arugula salad works wonders. The peppery notes of the salad cut through the richness of the gorgonzola and complement the ripe banana’s natural sweetness. I usually dress the salad with a simple olive oil and lemon vinaigrette, which keeps the focus on the flavors of the pizza.

For a more elevated dinner atmosphere, I’ve discovered that a sprinkle of fresh rosemary before serving adds a fragrant, herbaceous touch that impresses guests. Sometimes, I’ll even offer a side dish of candied pecans or walnuts, which bring a satisfying crunch and pair beautifully with the creaminess of the cheese and bananas.

As someone who loves discussing banana varieties, I can’t resist offering guests a mini “banana talk” while serving this pizza. For example, if I’ve used a slightly less ripe banana for its firmer texture, I highlight how it creates a subtle contrast with the melted cheeses. Guests always enjoy learning about the versatility of this fantastic fruit!

For a beverage to accompany this pizza, I suggest a chilled glass of lightly sweet white wine, like Riesling or Moscato. The mild sweetness enhances the bananas without overpowering the palate. If you prefer non-alcoholic options, a sparkling water infused with fresh citrus or mint pairs refreshingly as well.

Conclusion

Banana and gorgonzola pizza is a delightful surprise that combines unexpected flavors in the most delicious way. Whether you’re hosting friends or craving something unique for dinner, this recipe offers a creative twist that’s sure to impress.

With just a few simple steps and a handful of ingredients, you can create a dish that’s both comforting and sophisticated. It’s a chance to step outside the usual pizza box and explore something truly special. So grab your apron, preheat that oven, and get ready to enjoy a slice of sweet and savory perfection!