Three Cheese And Herb Pizza Recipes

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FRESH HERB PIZZA



Fresh Herb Pizza image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h45m

Yield 1 pizza

Number Of Ingredients 12

1/2 teaspoon active dry yeast
2 cups all-purpose flour
Kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
1 tablespoon extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
2 mozzarella balls, sliced
1 bunch arugula
1 bunch fresh basil leaves
1 bunch fresh parsley leaves
1 tablespoon balsamic vinegar
Grated Parmesan, for serving

Steps:

  • Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
  • In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
  • Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
  • Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
  • Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
  • Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

THREE-CHEESE PIZZA



Three-Cheese Pizza image

Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 8

1 1/2 ounces torn fresh mozzarella
1 ounce shredded part-skim mozzarella
1 ounce shredded fontina
1 tablespoon fresh parsley leaves
Pinch of red-pepper flakes
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

Steps:

  • Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
  • Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
  • Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
  • Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

GARLIC AND HERB THREE CHEESE PIZZA



Garlic and Herb Three Cheese Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 ball fresh pizza dough, store bought or from your favorite pizzeria
2 cloves garlic, finely chopped
1 cup ricotta cheese
Handful parsley leaves, finely chopped
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
1 teaspoon lemon zest, eyeball it
2 cups shredded sharp provolone cheese
Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried

Steps:

  • Preheat oven to 425 degrees F.
  • Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.

HERB CHEESE PIZZA



Herb Cheese Pizza image

Make and share this Herb Cheese Pizza recipe from Food.com.

Provided by Chris from Kansas

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon cornmeal
1 (10 ounce) can refrigerated pizza crusts
1 tablespoon olive oil
1 garlic clove, minced
6 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves

Steps:

  • Heat oven to 425. Grease 12-inch pizza pan; sprinkle with cornmeal. Unroll dough and press in pan.
  • In small bowl, combine oil and garlic. Drizzle over dough.
  • In small bowl, combine cheese, oregano and basil; sprinkle over oil.
  • Bake at 425 for 13 to 16 minutes or until crust is deep golden brown. Serve immediately.

THREE-CHEESE PIZZA WITH ONION AND SAGE



Three-Cheese Pizza with Onion and Sage image

Can be prepared in 45 minues or less.

Yield Serves 2

Number Of Ingredients 13

about 1 1/4 cups unbleached all-purpose flour
1 1/4 teaspoons (half a 1/4-ounce package) fast-acting yeast
1/2 cup hot water (130°F.)
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon salt
1/2 cup cornmeal
cornmeal for sprinkling the baking sheet
6 large fresh sage leaves, halved, or 1 teaspoon dried sage, crumbled
3/4 cup finely diced Danish Fontina
1/4 cup crumbled blue cheese
1/2 red onion, sliced thin into rings
1/4 cup freshly grated Parmesan

Steps:

  • In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the hot water, and turn the motor off. Add the oil, the honey, the salt, the cornmeal, and 1/2 cup of the remaining flour, blend the dough until it forms a ball, and if necessary blend in enough of the remaining 1/4 cup flour to form a soft but not sticky dough. Process the dough for 30 seconds, turn it out onto a lightly floured surface, and knead it 10 times. Form the dough into a ball and let it rest, covered with an inverted bowl, in a warm place for 20 minutes.
  • Preheat the oven to 500°F. On a lightly floured surface roll out the dough into a 12-inch circle and transfer it to an oiled baking sheet (preferably black steel), sprinkled lightly wih the cornmeal. (If using the dried sage sprinkle it evenly over the dough.) Scatter the Fontina and the blue cheese evenly over the dough, leaving a 1/2-inch border, and arrange the onion rings and the fresh sage leaves over the cheese. Sprinkle the pizza with the Parmesan and bake it on the bottom rack of the oven for 10 minutes, or until the crust is golden and the cheese is bubbling.

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