Cottage Pizza Recipes

WHITE PIZZA

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.

COTTAGE CHEESE BREAKFAST PIZZA

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Grease a sheet pan with 1 tablespoon oil.
• Cook and crumble bacon.
• Combine mozzarella and Parmesan in a bowl; set aside.
• Combine Shamrock Farms Cottage Cheese, oregano, black pepper, and cayenne pepper, and 1 tablespoon oil in a bowl; set aside.
• Press and roll dough into a 15x11-inch rectangle on a floured counter. Transfer to the sheet pan and press dough to the edges. Brush edges with remaining 1 tablespoon oil.
• Parbake dough for 5 minutes; remove from oven.
• Spread cottage mixture evenly over the crust, leaving a 1-inch border around the edges. Sprinkle bacon over cottage cheese mixture. Sprinkle mozzarella mixture over the top. Make 2 rows of 3 small wells in the cheese, each about 3 inches across. Crack 1 egg into each well. Season with salt and pepper.
• Return to the oven and bake 9 to 10 minutes for slightly runny yolks, longer if you want them firmer. Cool slightly and sprinkle with scallions and chives.

INDIVIDUAL HOMEMADE PIZZAS

Steps:

• Dissolve yeast in warm water. Stir in remaining ingredients.
• Beat with a mixer until the dough pulls away from the edges (or by hand vigorously for 20-30 strokes). Let rest 15-20 minutes.
• Separate into 7 equal balls, flatten and shape into small pizzas on a cookie sheet sprinkled with a little cornmeal. Three to four should fit on a sheet.
• Prebake the small pizzas for about 10 minutes in a 425 degree oven. Remove to a rack to cool. (Make Ahead Tip: you can make early in the day and keep the crusts in an airtight container until dinner or you can freeze the crusts for a couple months before thawing and using.)
• Put all toppings in bowls, give a crust on a plate to everyone and then gave each person top the pizza as they wish. Important Tip: make sure to tell each person to use toppings to identify their pizza after cooking.
• Place the pizzas back on the cookie sheet and cook for another 7-10 minutes or until cheese is melted and browning. Serve immediately.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.

DEEP DISH COTTAGE PIZZA

Steps:

• Prepare roll mix and let rise as directed on package. Press into bottom and sides of greased 15x10-inch jellyroll pan. Preheat oven to 375.
• In skillet, brown sausage and garlic; drain. In medium bowl, combine cottage cheese, tomato paste, onion, oregano and salt; spread on prepared dough. Sprinkle with sausage and green pepper. Top with grated cheese. Let rise 30 minutes. Bake 20-30 minutes. Refrigerate leftovers.