Four Cheese White Pizza Recipes

Steps:

• Preheat oven to 425 degrees.
• Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
• Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

Steps:

• Preheat the oven to 550 degrees F.
• Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• Spread 1/2 cup mozzarella cheese over crust.
• Arrange mushroom, onions, peppers, and broccoli over top.
• Sprinkle the remaining 1/2 cup mozzarella cheese, cheddar cheese, Romano cheese, and Parmsean cheese over vegetables.
• Bake in a 425° oven for 15-20 minutes or until cheeses have melted and crust is golden brown.

Steps:

• Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
• Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
• Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside.
• Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
• Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

Steps:

• Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
• Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
• Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Steps:

• Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
• Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.
• Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
• Scatter the Parmesan over the pizza and serve immediately.

Steps:

• Heat olive oil, add garlic and cook until golden.
• Brush garlic oil mixture over dough leaving 1/2" of outer dough uncovered.
• Sprinkle oiled surface of dough with mozzarella cheese.
• Bake 10 minutes at 400°F.
• Combine parmesan, parsley, and oregano.
• Remove pizza from oven and drop cottage cheese by 8 rounded piles in a circular pattern onto pizza.
• Sprinkle with parmesan mixture.
• Bake 10- 15 minutes at 400°F.

Steps:

• Preheat the oven to 425 degrees.
• Roll out pizza dough on a lightly floured surface to 10-12 inches.
• Place on lightly greased baking sheet or seasoned pizza stone.
• Pinch up the dough edges to make thin rim.
• Brush dough with garlic oil and top with red onion.
• Scatter saga blue and mozzarella cheese over dough.
• Mix together the gruyere, parmesan and thyme.
• Sprinkle over.
• Grind black pepper over entire pizza.
• Bake for 15-20 minutes, until crisp and golden and the cheese is bubbling.
• Serve immediately!

Steps:

• Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
• Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
• Set a 2-burner cast-iron grill pan over medium-high heat.
• Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
• Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
• Turn the oven up to 400 degrees F.
• Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
• Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

Steps:

• Place a pizza stone on the bottom rack of your oven. Preheat oven to 450 degrees F (230 degrees C).
• Stretch pizza dough into a round disc on a floured surface. Brush 1 tablespoon olive oil over dough. Sprinkle minced garlic, garlic powder, onion powder, salt, and pepper on top.
• Cover dough with Italian cheese blend and dollops of ricotta. Scatter broccoli and tomato over cheese. Swirl remaining 1 tablespoon olive oil on top. Sprinkle Parmesan cheese over pizza.
• Transfer pizza to the preheated pizza stone and bake until the crust is crispy and the cheese is melted, about 20 minutes.

Steps:

• Press pizza dough out to the edges of the pan (I use a pizza stone).
• Bake at 375 degrees for 10 minutes, then remove from oven and cool 10 minutes.
• Combine butter, garlic powder and basil then spread over the crust.
• Sprinkle with Parmesan cheese and arrange Havarti slices to cover crust.
• Scatter mushrooms, chicken and pineapple evenly over crust.
• Top with remaining cheeses.
• Grind black pepper over top, to taste.
• Return to oven and bake for 15 minutes.

Steps:

• Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
• Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
• Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.