Pizza Cheese Board Recipes

Steps:

• Spoon cream cheese spread into serving bowl; place on board.
• Add remaining ingredients to board.

Steps:

• Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.

Steps:

• Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two 3-inch-wide discs and two 5-inch-wide discs. Set aside.
• Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don't touch.
• Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
• Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
• Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
• Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with honey.

Steps:

• Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
• Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
• Top with the mozzarella, sprinkle with the oregano, then gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!).
• Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the cheese is melted and the crust is evenly crisped, 5 to 6 minutes. Drizzle with olive oil and sprinkle with Parmesan if desired. Slice the hot pizza and serve immediately.

Steps:

• Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn't balling up.)
• Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
• Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won't double in size - but it should be slightly puffier.)
• Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
• Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
• Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
• Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
• Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
• Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn't overbake.)
• Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
• Enjoy!