Three Cheese Pizza
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Three Cheese Pizza
  Cheese    Pizza    Appetizers  
Last updated 6/12/2012 1:26:42 AM. Recipe ID 61253. Report a problem with this recipe.
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      Title: Three cheese pizza
 Categories: Pizza, Breads, Appetizers
      Yield: 6 Servings
    1/2    New classic pizza dough
      2 c  Fresh tomato pulp/sauce
      2 c  Diced mozzarella
      1 c  Diced swiss cheese
    1/4 c  Grated parmisan cheese
      1 ts Oregano,thyme,basil (mixed)
      1 tb Olive oil
           Salt & pepper to taste
  Fat grams    per serving:              Approx. Cook Time: 1/2 hour At
  least 30 minutes before baking, preheat your pizza stone or oven
  tiles to 450 degrees. Flatten the dough and form into a ball by
  folding the left side two thirds over onto the right side. Flatten
  the dough, pushing from right to left. Turn a quarter turn and
  repeat. Repeat this rapidly until you have a cushion of dough smooth
  on the bottom. Now turn the dough "smooth side up" and rotate the
  dough between your hands while tucking the dough under itself. This
  will increase the tension on the top of the dough and make a nice
  ball shape. Flatten the dough into a disk using a floured rolling
  pin. When the dough resists, allow it to rest a few minutes covered
  loosely with a towel or floured plastic wrap. Repeat this until you
  have a circle with a 14 to 16 inch diameter. If the dough is at all
  sticky, flour both sides heavily. Sprinkle your piel with cornmeal.
  Roll the dough up on your rolling pin and transfer to the piel.
  Adjust the dough as needed and quickly assemble the pizza. Brush the
  surface lightly with olive oil. Spread the tomato sauce evenly over
  the surface leaving a 1/2 inch boarder. Garnish the surface with the
  mixed cheeses, add the herbs and drizzle the olive oil over the
  surface. Add salt & Pepper and finish with a sprinkling of Parmesan.
  Open the oven door, position the piel at the back of the stone or
  tiles and give the piel a few quick jerks to make sure the pizza is
  loose and will slide!! Pull the piel back and the pizza will slide
  onto the stone. Bake for 12 to 15 minutes. The cheese should be
  bubbling and the edges should be browning lightly.

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Recipe ID 61253 (Apr 03, 2005)

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