Threecheesepizzawithtruffleoil Recipes

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THREE-CHEESE WHITE PIZZA



Three-Cheese White Pizza image

Provided by Food Network Kitchen

Time 2h45m

Yield 8 servings (two 12-inch pizzas)

Number Of Ingredients 13

1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil, plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
2/3 cup ricotta cheese
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, grated
1/2 teaspoon chopped fresh oregano or rosemary
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt
4 ounces fresh mozzarella, thinly sliced

Steps:

  • Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
  • Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
  • Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside.
  • Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
  • Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

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.

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.

3 INGREDIENT BRAZILIAN TRUFFLES RECIPE BY TASTY



3 Ingredient Brazilian Truffles Recipe by Tasty image

Here's what you need: sweetened condensed milk, butter, cocoa powder, chocolate sprinkle

Provided by Ellie Holland

Categories     Desserts

Yield 12 truffles

Number Of Ingredients 4

1 can sweetened condensed milk
2 tablespoons butter, plus more for greasing
⅓ cup cocoa powder
chocolate sprinkle, to decorate

Steps:

  • Put a pot on a medium low heat and melt the butter with the condensed milk.
  • Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.
  • It's done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.
  • Spread the mixture onto a buttered plate and refrigerate for 2 hours.
  • When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).
  • Enjoy!

Nutrition Facts : Calories 133 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, Sugar 17 grams

THREE CHEESE PIZZA WITH TRUFFLE OIL



Three Cheese Pizza With Truffle Oil image

I work at a wine bar and this is probably one of the most popular flat bread that is on the menu and so easy to make. The truffle oil makes a huge difference.

Provided by parker82

Categories     < 15 Mins

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 thin pizza crust (I like Mama Mary's)
1/3 cup mozzarella cheese
1/3 cup parmesan cheese
1/4 cup ricotta cheese
1 tablespoon truffle oil

Steps:

  • follow heating directions for crust. (I heat the oven to 425 degrees).
  • sprinkle mozzarella and Parmesan cheese evenly on crust.
  • dollop the ricotta cheese to your liking on top.
  • bake pizza until cheese get bubbly.
  • drizzle truffle oil over cooked pizza.
  • enjoy.

Nutrition Facts : Calories 181.2, Fat 12.9, SaturatedFat 7.9, Cholesterol 45.1, Sodium 397.3, Carbohydrate 2, Sugar 0.4, Protein 14

EASY THREE-CHEESE PESTO PIZZA



Easy Three-Cheese Pesto Pizza image

With a ready-made crust, this pizza can be on a serving tray in half an hour. The triple cheese blend will make these slices go fast. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 16 slices.

Number Of Ingredients 10

1/2 cup finely chopped red onion
1/2 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 prebaked 12-inch pizza crust
1/2 cup prepared pesto
1 cup crumbled feta cheese
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
1/3 cup chopped ripe olives
1 medium tomato, thinly sliced

Steps:

  • Preheat oven to 400°. In a small skillet, saute onion and red pepper in oil until tender. Remove from heat; set aside., Place crust on an ungreased 14-in. pizza pan. Spread pesto to within 1/2 in. of edges. Layer with cheeses, onion mixture, olives and tomato. , Bake 15-18 minutes or until cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 477mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

ROBIOLA PIZZA WITH WHITE TRUFFLE OIL



Robiola Pizza with White Truffle Oil image

Categories     Cheese     Garlic     Mushroom     Appetizer     Bake     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes five 9-inch-pizzas

Number Of Ingredients 16

5 packed teaspoons fresh compressed yeast* (from a 2-ounce cake)
1 tablespoon olive oil
a pinch sugar
1 cup cold water
21/2 to 31/2 cups all-purpose flour
1/4 cup white cornmeal
3 tablespoons whole-wheat flour
2 1/2 teaspoons salt
1/2 pound Portobello mushroom caps
1 3/4 pounds zucchini (about 3 medium)
1/2 cup chopped fresh chives
5 cups young fresh Robiola cheese (2,000 grams)
5 tablespoons cornmeal
5 tablespoons white truffle oil (a 1.8-ounce bottle)**
*available refrigerated at many supermarkets
**available at specialty foods shops

Steps:

  • In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms a dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
  • Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 5 balls.
  • On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap.
  • Preheat oven to 550° F
  • Cut mushrooms into 1/4-inch dice. Quarter zucchini lengthwise and cut off seed core. Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste.
  • Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge. Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each. Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden.
  • Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil. Top and bake remaining pizzas in same manner.

SIMPLE THREE-CHEESE BLEND FOR PIZZA



Simple Three-Cheese Blend for Pizza image

Cheddar, Monterey Jack, or provolone all work in place of the Fontina on top of your pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 6 cups

Number Of Ingredients 3

4 cups freshly grated mozzarella
2 cups freshly grated Fontina
1/4 cup finely grated Parmesan

Steps:

  • Toss cheeses together in a bowl.

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