Five Cheese Pizza
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Five Cheese Pizza
  Cheese    Pizza    Appetizers  
Last updated 6/12/2012 12:51:03 AM. Recipe ID 12563. Report a problem with this recipe.
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      Title: Five cheese pizza
 Categories: Pizza, Cheese, Appetizers
      Yield: 1 servings
           Whole wheat pizza dough (rec
           -ipe) or basic crust
      2 tb Pine nuts
      2 tb Olive oil; plus additional
           -for pan
           Cornmeal for pan (optional)
      1 ts White wine vinegar
    1/2 ts Garlic; minced
      1 sm Zucchini; thinly sliced (ab
           -out 3/4 cup)
    1/3 c  Red onion; very thinly slic
    3/4 c  Provolone cheese; grated
           Coarse salt
           Fresh ground pepper
    1/2 c  Mozzarella cheese; grated
    1/3 c  Bel paese cheese; slivered
           -(get at italian groc.)
    1/4 c  Gorgonzola cheese; crumbled
      6 tb Parmesan; freshly grated (i
           -mported is best)
      1 tb Parsley; fresh, chopped
  1.  Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small
  skillet over low heat until hot to the touch.  Add pine nuts; reduce
  heat to very low.  Toast pine nuts, shaking pan frequently, until
  evenly golden, about 2 minutes.  Set aside. 3. Heat oven to 500F. Oil
  a 12-inch pizza pan as necessary for type of pan (see below for
  tips); sprinkle with cornmeal if desired. 4. Combine 1 Tablespoon of
  the oil, the vinegar, and galric in medium bowl; add zucchini and red
  onion, tossing to coat. 5. Complete Whole Wheat Pizza Dough. 6. Place
  dough in prepared pan; brush surface with remaining oil. Sprinkle
  half the provolone evenly over dough, leaving a 3/4-inch border; top
  with even layer of zucchini mixture. Sprinkle with salt and pepper to
  taste, then with the remaining provolone, all the mozzarella, Bel
  Paese, and Gorgonzola, and half the Parmesan. Sprinkle with
  additional salt and pepper.  Bake until crust is golden, about 15
  minutes. Scatter pine nuts evenly over surface. Bake until pine nuts
  and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining
  Parmesan and the parsley.  Serve immediately. Makes One 12-inch
  Pizza! Recipe from Cuisine, November, 1984.  See Whole Wheat Pizza
  Dough recipe. Which Pan for Pizza? Almost any type of pan can give
  good results, though directions for brushing with oil and sprinkling
  with cornmeal differ slightly with each. In fact, the use of cornmeal
  is not required to prevent sticking except when using a pizza stone,
  but a little sprinkled on the surface of any pan will give added
  texture to the crust. Tin-lined steel; aluminum round pizza pans or
  baking sheets:
      Generously brush the pan with olive oil. Black-finished metal
  baking sheets and pizza pans:
      Follow the manufacturer's directions for care.  Lightly brush
  bottom and sides (if any) with olive oil. Pyrex pizza pan:
      Generously brush pan with olive oil. Pizza Stone:
      Stones require preheating in a 500F oven.  They require no oiling
  but must be sprinkled with cornmeal to prevent sticking just before
  the pizza is transferred from the peel (paddle).  The peel must also
  be sprinkled with cornmeal before the uncooked pizza is place on it
  for transfer to the heated pizza stone.  When removing the hot pizza
  stone from the oven, be careful not to set it on a cold surface, or
  the stone will crack.

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Recipe ID 12563 (Apr 03, 2005)

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