FOUR CHEESE WHITE PIZZA
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
- Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
- Set a 2-burner cast-iron grill pan over medium-high heat.
- Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
- Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
- Turn the oven up to 400 degrees F.
- Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
- Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.
WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC
Categories Garlic Appetizer Bake Kid-Friendly Goat Cheese Mozzarella Parmesan Ricotta Basil Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 32 pieces
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
- Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
- Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.
QUICK HAWAIIAN PIZZA
Our family never quite liked the taste of canned pizza sauce, so one time I tried mixing some barbecue sauce into spaghetti sauce to add some sweetness. I've made my pizzas with this special and easy sauce ever since, and my family loves it! -Tonya Schieler, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 slices.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place crust on a baking sheet. Mix marinara and barbecue sauces; spread over crust., Top with remaining ingredients. Bake until crust is browned and cheeses are melted, 10-15 minutes.
Nutrition Facts : Calories 290 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 792mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
CHEESE-STUFFED HAWAIIAN PIZZA
In her kitchen in Swisher, Iowa, Mary Roberts Rathje relies on purchased flour tortillas to form the crust for her easy five-ingredient pizza. "This is such a quick, tasty dish," she promises. "It only takes about half an hour from start to stomach!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place one tortilla on a baking sheet coated with cooking spray. Sprinkle with 1 cup cheese. Top with second tortilla; spread with pizza sauce. Sprinkle with pineapple, ham and remaining cheese. , Bake at 375° for 15 minutes or until tortillas are crisp and cheese is melted.
Nutrition Facts : Calories 636 calories, Fat 28g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 856mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.
CAMERON'S FOUR-CHEESE PIZZA
Provided by Food Network
Categories main-dish
Time 3h7m
Yield 1 (10-inch) or 2 (8-inch) pizza
Number Of Ingredients 29
Steps:
- For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.
- Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- Yield: Makes 4 (8-inch) pizzas
- For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.
- Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
- When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
- Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings
- Preheat the over to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.
- Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.
HAWAIIAN PIZZA WITH CHICKEN
This a tasty pizza with pineapple that is fun to do with a significant other. The flavors blend well together. Tastes great with a glass of white wine.
Provided by Sara
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 4
Number Of Ingredients 9
Steps:
- Marinate chicken breasts in teriyaki marinade in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray. Place marinated chicken on the prepared pan; discard excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let cool slightly, about 10 minutes. Keep oven on.
- Lay drained pineapple tidbits between paper towels to pick up excess juice.
- Place pizza crust on a baking sheet and cover with sauce.
- Dice cooled chicken into small pieces. Cover pizza sauce with Canadian bacon, then chicken pieces, then with pineapple. Sprinkle with mozzarella cheese and top with oregano.
- Bake in the preheated oven until cheese is a light golden brown, 15 to 17 minutes. Remove from the oven and cut into triangles.
Nutrition Facts : Calories 718.4 calories, Carbohydrate 84.1 g, Cholesterol 84.5 mg, Fat 18.3 g, Fiber 2.6 g, Protein 49 g, SaturatedFat 8.6 g, Sodium 3961.1 mg, Sugar 36 g
FOUR-CHEESE FRENCH BREAD PIZZA
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
Provided by Dawn Perry
Categories easy, weeknight, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
- Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.
BASIC HAWAIIAN PIZZA
Make and share this BASIC HAWAIIAN PIZZA recipe from Food.com.
Provided by Brandon O.
Categories Lunch/Snacks
Time 20m
Yield 1 PIZZA, 1-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450.
- coat pizza crust with pizza sauce (to the edges of the crust).
- add layer of mozzarella cheese.
- add canadian bacon symetrically across the pizza.
- sprinkle a little cheese.
- add olives and pineapple,.
- add cheese to taste.
- evaluate the pizza. you don't want too much cheese piled up next to the crust. it can melt and drip through your oven.
- bake 8-10 minutes.
FOUR CHEESE HAWAIIAN WHITE PIZZA
My boyfriend loves the flavor combination of chicken and pineapple, so I created this recipe just for him.
Provided by Hippie2MARS
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Press pizza dough out to the edges of the pan (I use a pizza stone).
- Bake at 375 degrees for 10 minutes, then remove from oven and cool 10 minutes.
- Combine butter, garlic powder and basil then spread over the crust.
- Sprinkle with Parmesan cheese and arrange Havarti slices to cover crust.
- Scatter mushrooms, chicken and pineapple evenly over crust.
- Top with remaining cheeses.
- Grind black pepper over top, to taste.
- Return to oven and bake for 15 minutes.
Nutrition Facts : Calories 447.1, Fat 28.8, SaturatedFat 16.4, Cholesterol 130.2, Sodium 690.8, Carbohydrate 10.1, Fiber 1.1, Sugar 6.4, Protein 36.9
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