CHEESE PIZZA
This plain pie tastes anything but basic. Start with my homemade pizza dough and marinara sauce recipes, so you can make this plus many more pizzas. I put the cheese down first to protect the dough from getting soggy from the sauce.
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 1 pizza
Number Of Ingredients 7
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.
PIZZA CHEESE
This is the perfect blend of cheeses for pizza. you end up with flavoursome, bubbly, stretchy cheese!
Provided by Sara 76
Categories Cheese
Time 2m
Yield 1 pizza
Number Of Ingredients 3
Steps:
- Simply combine all the cheeses together, and top your pizza with it!
- ** Always sprinkle a little cheese on the base, after the sauce but before your toppings. This helps the toppings stick to base!
Nutrition Facts : Calories 324.7, Fat 24.4, SaturatedFat 15, Cholesterol 78.8, Sodium 762.7, Carbohydrate 2, Sugar 0.7, Protein 24
FOUR CHEESE PIZZA
Provided by Food Network
Categories main-dish
Time 28m
Yield 2 (14-inch) pizzas
Number Of Ingredients 6
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.
CHEESE PIZZA
"You can use this dough to make one 12-inch pizza or a half dozen individual pizzas," says Katie. "Just roll it out and add your favorite topping.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine biscuit mix and water; mix well. Press into a greased 12-in. pizza pan. Spread with pizza sauce; sprinkle with cheese. Bake at 450° for 12-15 minutes or until golden brown.
Nutrition Facts :
PIZZA
Make your own pizza with a crispy base, mozzarella cheese and a fresh tomato sauce. Add simple toppings like slices of ham and rocket if you like.
Provided by John Torode
Categories Dinner, Main course
Time 4h
Yield Makes 6
Number Of Ingredients 10
Steps:
- Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins).
- Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size - about 1½ hrs.
- For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.
- Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.
- With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire.
- Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.
Nutrition Facts : Calories 446 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.8 milligram of sodium
PIZZA GRILLED CHEESE
A super quick and easy meal that everyone in your family will love, even the picky ones. My mom used to make this for dinner all the time when I was growing up. My brother and sister still love it as much as me!
Provided by Little Cook
Categories Lunch/Snacks
Time 12m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Butter the bread like you would to make a normal grilled cheese.
- Put a piece of cheese on the butter side down piece of bread.
- Put a generous amount of spaghetti sauce on the piece of cheese.
- Add what ever pizza toppings you like-remember, you have to flip this so too many toppings will make this difficult.
- Add another piece of cheese on top of the toppings.
- Butter the other piece of bread and put it butter side up on top.
- Cook until golden brown on each side. Enjoy!
Nutrition Facts : Calories 463.4, Fat 31.9, SaturatedFat 18.8, Cholesterol 81.1, Sodium 1321.6, Carbohydrate 18.6, Fiber 0.4, Sugar 0.8, Protein 25.5
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- Mozzarella Cheese. Mozzarella is the most popular cheese option for a pizza and it has quickly become the cheese of choice for other styles, too. Since it’s minimally processed, it offers a fresh taste with a light and creamy texture.
- Provolone Cheese. Provolone is a semi-hard Italian cheese and is the second most popular cheese to blend with other cheese. The flavor of provolone varies greatly depending on how long it's been aged.
- Cheddar Cheese. Cheddar cheese is widely loved because of its sharp taste. People don’t tend to associate cheddar cheese alone as a cheese to be used on pizza because it doesn't handle high heat well.
- Parmesan Cheese. Parmesan cheese, in addition to other aged Italian hard cheeses, can be shaved or shredded on top of freshly baked pizzas. It should never be blended into your cheese mixes and due to the delicate flavor and dryness of this cheese, it should never be baked in the oven.
- Gouda. Gouda is a semi-hard Dutch cheese known for its rich, unique flavor and smooth texture. Older gouda will have less moisture and a tangier flavor than young gouda.
- Goat Cheese. Goat cheese is made from goat's milk. It is soft and creamy when young and can be mixed with other flavors like berries or herbs. As it ages, it dries into a hard cheese that can be preserved in a rind.
- Gruyere. Gruyere cheese is a type of Swiss cheese made from whole cow's milk. It is a hard cheese but melts very nicely and has a mild savory flavor. When eating gruyere, you experience a range of flavors, starting with sweet and ending with nutty and earthy.
- Ricotta. Ricotta cheese is made from the whey that's leftover from cow's milk, goat's milk, or buffalo's milk. This soft Italian cheese has a mild and slightly sweet flavor with a rich and creamy texture.
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