FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)
A fabulous white pizza... again, four cheeses are used (grated parmesan, provolone, ricotta, & mozzarella) as well as fresh broccoli florets. You could substitute with spinach if you like, but we LOVE this recipe as is... I buy the pre-made pizza dough from my grocery store to save time, but you could always make your own of course. Also, I use MILD provolone - it's pre-packaged & pre-sliced think it is Belgioioso brand. Note: I use the 12 oz. bag of "Broccoli Wokly" which is already cut into florets - I steam it according to the package directions first in the bag & use the full bag on the pizza.
Provided by BlondieItaliana
Categories Vegetable
Time 22m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
- Bake for 12-18 minutes or until crust just golden brown. Slice & serve.
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.
FOUR CHEESE PIZZA
Provided by Food Network
Categories main-dish
Time 28m
Yield 2 (14-inch) pizzas
Number Of Ingredients 6
Steps:
- Preheat the oven to 550 degrees F.
- Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.
WHITE PIZZA
As a shortcut, we used Pillsbury pizza crust for our White Pizza and topped it with melted mozzarella and fontina cheeses.
Provided by By Paula Jones
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place pizza stone on middle oven rack. Heat oven to 450°F.
- Sprinkle flour on work surface. Place dough on surface; press dough with hands or roll with rolling pin to desired thickness and shape. Lightly sprinkle pizza peel with additional flour (if you do not have a pizza peel, a flat cookie sheet will work). Transfer dough to pizza peel.
- Drizzle oil over crust. Sprinkle with cheeses, oregano, salt and pepper. Transfer crust from pizza peel to pizza stone.
- Bake about 8 to 10 minutes or until crust is golden and cheese is bubbly.
Nutrition Facts : ServingSize 1 Serving
FOUR CHEESE WHITE PIZZA
Categories Pizza
Number Of Ingredients 9
Steps:
- 1. Heat oven to 500 degrees F. Coat a 14-inch pizza pan with nonstick cooking spray. 2. Heat 1 tablespoon of the oil in a medium-size nonstick skillet over medium-high heat. Add garlic and cook 30 seconds. Gradually add spinach and cook until wilted, about 2 minutes. Remove from heat. 3. On a lightly floured surface, roll out dough into a 14-inch circle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pizza pan. 4. In a medium-size bowl, mix together mozzarella, provolone and Asiago cheeses. Sprinkle half of the cheese mixture over the dough. Evenly spoon the spinach over the cheese. Drizzle any oil and garlic from the skillet over the spinach. Sprinkle the remaining cheese mixture over the spinach. Dollop tablespoons of the ricotta cheese over top. Drizzle remaining tablespoon olive oil over the pizza. Bake at 500 degrees F for 14 to 15 minutes or until nicely browned on bottom. Remove from oven. 5. To serve, scatter pine nuts over the top and cut into 8 slices.
WHITE FOUR-CHEESE VEGETABLE PIZZA
Make and share this White Four-Cheese Vegetable Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spread 1/2 cup mozzarella cheese over crust.
- Arrange mushroom, onions, peppers, and broccoli over top.
- Sprinkle the remaining 1/2 cup mozzarella cheese, cheddar cheese, Romano cheese, and Parmsean cheese over vegetables.
- Bake in a 425° oven for 15-20 minutes or until cheeses have melted and crust is golden brown.
Nutrition Facts : Calories 172.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 32, Sodium 296.6, Carbohydrate 10.9, Fiber 2.6, Sugar 4, Protein 11.4
FOUR-CHEESE SPINACH PIZZA
I adapted this recipe from one given to me by my Aunt Rosemary. I especially like to make this pizza in summer when fresh spinach and basil are plentiful-they are key to the wonderful taste. -Barbara Robinson of Hamburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop. , In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of edge., In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. , Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.
Nutrition Facts : Calories 270 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 823mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
FOUR CHEESE MARGHERITA PIZZA
This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!
Provided by Michelle
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
- Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
- Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.4 g, Cholesterol 58.4 mg, Fat 25.6 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1182.5 mg, Sugar 4.6 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.
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- If using, prepare Basic Pizza Dough; let rise as directed. (If using prepared pizza dough, follow package directions.) Preheat oven to 500°F. Coat a 14-inch pizza pan with cooking spray; set aside.
- In a medium nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Gradually add spinach; cook about 2 minutes or just until wilted. Remove from heat.
- In a medium bowl combine mozzarella, provolone, and Asiago cheeses. Sprinkle half of the cheese mixture over dough. Top with spinach; drizzle any oil and garlic remaining in skillet over spinach. Sprinkle with the remaining cheese mixture. Top with spoonfuls of ricotta cheese; drizzle with the remaining 1 tablespoon oil.
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