Three Cheese Garden Pizza

1 pkg. (10 oz.) refrigerated pizza crust

2 garlic cloves, pressed

1 cup (4 oz.) shredded mozzarella cheese

1 cup (4 oz.) shredded Cheddar cheese

1 medium tomato, sliced

1 tsp. dried Italian seasoning

1 medium zucchini, sliced

1 small onion, sliced

1 cup sliced fresh mushrooms

1/4 cup (1 oz.) shredded Parmesan cheese

Preheat oven to 400ºF.

Place pizza dough on flat stone of your choice. Roll dough to fit stone.

Bake 5-7 minutes or until lightly browned; remove from oven.

Spread garlic onto crust; sprinkle with mozzarella and Cheddar cheeses. Top with tomato and Italian seasoning.

Layer zucchini, onion and mushrooms over tomato; sprinkle with Parmesan cheese.

Bake 15-18 minutes or until cheese is golden brown and bubbly.

Cut into wedges; serve warm.

 

Cheese and Fresh Vegetable Pizza

1 can (10 oz) refrigerated pizza crust

1/2 cup thinly sliced red onions

2 cloves garlic, minced

1 small green or red pepper, cut into 1-inch strips

1/2 cup (4 oz) sliced fresh mushrooms

1 1/2 cup (6 oz) mozzarella shredded cheese, divided

4 plum tomatoes, sliced

1 tsp dried basil

1/2 tsp dried oregano

black olives

Spray 12-inch pizza pan with nonstick cooking spray. Unroll pizza crust; press onto prepared pan.

Bake in preheated 425° F. oven 6 minutes or until crust is just beginning to brown.

Spray skillet with nonstick cooking spray; stir in onion and garlic. Cook over medium heat 2 minutes until onion is soft. Add pepper and mushrooms. Cook 2 minutes. Remove from heat; set aside.

Sprinkle 3/4 cup cheese over crust. Arrange tomato slices over cheese; sprinkle with basil and oregano. Add black olives at this stage Top with mushroom mixture and remaining cheese.

Bake in preheated 425° F. oven for 10 minutes or until crust is crisp and cheese is melted.

American-Style Cheese-Ring Pizza



3 cups white flour

1 tsp table salt

1 package instant yeast

2 tbsp olive oil

1 cup warm water

For the topping and crust:

5 oz ball mozzarella, drained

2 tbsp chopped fresh parsley

1 garlic clove, crushed

Salt and ground black pepper

1/2 cup tomato sauce

2 tomatoes, thinly sliced

1/4 lb thinly sliced pepperoni

4 green pickled chilies, sliced



Place the flour, salt, and yeast in a mixer equipped with a dough

hook. With the motor running pour in the oil, and warm water and mix

to form a soft, stretchy dough. Alternatively, make the dough by hand

and knead on a floured board for 5 minutes.



Transfer the dough to a bowl, rub the surface with a little oil, and

cover with a clean, damp dish towel. Set aside at room temperature

for an hour or until the dough has roughly doubled in size.

Meanwhile, roughly chop the mozzarella and mix with the parsley,

garlic and some seasoning.



Preheat the oven to 450 F. On a floured surface, roll the dough iinto

a thin 16 inch circle.

Arrange the cheese around the edges of the dough, leaving a 1 1/2

inch border. Dampen the inner edges of the cheese ring, then pull the

outer edges over to cover the cheese. Press down firmly to seal.



Carefully turn the pizza on to a large baking sheet the joins are

underneath. Spoon the tomato sauce within the border, then scatter

the toppings on top. Bake for 15 minutes until browned and crisp.

Cut into wedges and serve immediately with a lovely crisp, green

salad sprinkled with olive oil and balsamic vinegar.



serves 4

Triple Cheese Pizza Topping

2 Tbsp. of Olive oil
2 minced cloves of Garlic
1 tsp. of dried Basil
1 Cup of Salsa
1/2 Cup of Asiago Cheese
1/2 Cup of Mozzarella
1/4 Cup of Parmesan
Salsa for the garnish

Mix together the garlic and the oil. Brush this mixture lightly over the dough allowing it to puddle in some of the creases of the dough. Top this with salsa and fresh basil. Mix the cheeses together and spread them over the salsa.

Four-Cheese Pizza





Prep Time:

10 Min



Total Time:

35 Min



Makes:

4 servings



INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated pizza crust 1/2 cup pasta

sauce 1/3 cup shredded fresh Parmesan cheese 1 tablespoon dried basil leaves

1 cup shredded provolone cheese (4 oz) 1 cup shredded Cheddar cheese (4 oz)

1 cup shredded Monterey Jack cheese (4 oz)



DIRECTIONS



Heat oven to 425°F. Grease 12-inch pizza pan or 13x9-inch pan with

shortening or spray with cooking spray. Unroll dough and place in greased pan; press

out with hands, forming 1/2-inch rim.



Sprinkle dough with Parmesan cheese and basil. Top with provolone, Cheddar

and Monterey Jack cheese. Drop spaghetti sauce by spoonfuls over cheese.



Bake at 425°F. for 12 to 18 minutes or until crust is deep golden brown.

Three Cheese Pizza Recipe 1 sourdough pizza dough 1 ½ teaspoons olive oil 1 cup smoked mozzarella ½ cup asiago ½ cup blue cheese 1 teaspoon Italian seasoning pepper salt Form the dough into the desired shape and put half of the olive oil on the dough. Cook the dough (untopped) at 415°F for approximately 5-7 minutes or until slightly brown. Remove pizza from the oven and top with remaining olive oil followed by the cheeses (in any order) and Italian seasoning. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let sit for 2-4 minutes. For an extra special treat, just before serving, add a drizzle of fresh olive oil and another dash of Italian seasoning. This is one cheese pizza that is sure to please!

Fresh Mozzarella and Basil Pizza

If you don't have time to prepare fresh dough, some supermarkets sell

uncooked

pizza dough on request from the bakery department. Bake pizza on a pizza

stone or heavy

baking sheet that withstands high baking temperatures. (High heat makes the

crust crispy.) For

a lighter meal, enjoy half a pizza with a tossed salad drizzled with fresh

lemon juice and olive oil.



1 (4 oz.) portion Pizza Dough

1/2 tsp. extra-virgin olive oil

1 large plum tomato, thinly sliced

1 TB fresh basil, chiffonade (cut into thin strips)

4 thin slices (2 oz.) fresh mozzarella

1 (1 oz.) slice country ham or smoked ham, chiffonade (cut into thin strips)

1/4 tsp. ground black pepper



Preheat oven to 450° F.



Shape Pizza Dough ball into a 6" to 8" circle on a lightly floured surface.

(Dough doesn't need to

be perfectly round.) Place dough on a piece of parchment paper. Fold up edges

of dough, forming

a 1" border. Brush oil evenly over dough using a pastry brush. (If you don't

have a pastry brush, drizzle

oil evenly over dough.)



Cover pizza dough circle loosely with plastic wrap, and let rise in a warm

place (85°), free from drafts,

15 to 20 minutes.



Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven.



Remove and discard plastic wrap from dough. Layer tomato and next 3

ingredients evenly. Sprinkle

with pepper. Carefully transfer dough on parchment paper to pizza stone.



Bake at 450° F., for 10 minutes or until crust is golden.



Makes 1 pizza.