Three Cheese Garden Pizza Recipes

THREE-CHEESE PIZZA

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.

THREE CHEESE PIZZA

Steps:

• Prep the ingredients. Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
• Make the sauce. In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat, add the Quark Cheese, and season with salt and pepper to taste.
• Assemble and bake the pizza. Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest 5 minutes.) Carefully transfer to the sheet pan; rub into the pan to coat the bottom in oil.
• Leaving a 1-inch border around the edges, spread enough of the sauce onto the dough to coat (you may have extra sauce). Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese; season with salt and pepper.
• Blue Apron's recommendation is to bake 17 to 19 minutes, or until the cheese is melted and the crust is golden brown; however my pizza was done after 14 minutes. Remove from the oven and let stand at least 2 minutes.
• Slice pizza and serve. Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Serve the sliced pizza with the salad on the side. Garnish the pizza with the remaining grated Grana Padano cheese.
• Prepare the salad. While the pizza bakes, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the apple. Combine in a large bowl.
• Make the dressing. In a bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste. Just before serving, add the almonds and enough of the dressing to coat to the bowl of prepared salad ingredients (you may have extra dressing); season with salt and pepper. Toss to combine. Season with salt and pepper to taste.

PAMPERED CHEF - 3-CHEESE GARDEN PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Place pizza dough on flat stone of your choice. Roll dough to fit stone. Combine garlic and olive oil and brush onto crust. Bake 7 minutes or until lightly browned. Remove from oven.
• Sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato.
• Sprinkle with parmesan. Bake 15 - 18 minutes more.

THREE-CHEESE VEGGIE PIZZA

Steps:

• Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned., Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside., Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder., Bake for 20-25 minutes or until cheese is melted and crust is golden brown.

THREE CHEESE PIZZA

Steps:

• If you're using a pizza stone, place it on a center rack in a cold oven. Preheat oven to 450 degrees F (230 degrees C).
• Prepare the Asiago Cheese (2/3 cup), Mozzarella Cheese (2 cup) and Parmesan Cheese (2/3 cup).
• Sift together the All-Purpose Flour (1 1/2 cup), Granulated Sugar (1 tablespoon), Instant Dry Yeast (1/2 tablespoon), and Salt (1/2 teaspoon) into a large bowl.
• Add Water (1/2 cup) and mix with a fork until a dough is formed. It should be slightly sticky. You may have to abandon the fork and switch to using your hands before the dough is fully formed. Let rest for a few minutes.
• Once the dough has rested for a few minutes, roll it out on a floured surface until it is about 1/4 inch thick. Sprinkle a cutting board with corn meal or flour and transfer the crust to the board. Then spread Pizza Sauce (3/4 cup) evenly on the dough.
• Sprinkle the three cheeses evenly over the pizza: first the mozzarella, then the asiago, then the parmesan. Finally, sprinkle the Ground Black Pepper (1 teaspoon) over the pizza.
• Slide the oven rack with the pizza stone out of the oven, and gently transfer the pizza to the stone before sliding the rack back inside. Bake for 12-15 minutes, until the edges of the crust are browning and the cheese is bubbly and brown.
• Slice into pieces and serve hot!