I made a pizza a couple of weeks ago with the help of my friend, Natalie, and was very pleased with the outcome. This was before the blog came to life so I decided to cook it again not only for picture purposes but because it was delicious.
The recipe (see recipe at the end of the post) comes from a Cooking Light magazine and involves some of my favorite ingredients – olive oil, garlic & cheese!
The recipe shows instructions for making your own dough but I chose to buy uncooked pizza dough from Publix bakery in effort to save time. I let the dough sit out for about an hour before I start tossing it around. I roll it with a rolling pin but tossing it back and forth between my hands seems to do the trick. While I am tossing the dough, I have the oven pre-heating to 400 degrees with a pizza stone in the oven on the lowest rack. The recipe called for the oven to be on 550 degrees but I learned the first time that my oven cannot really stand to be that hot for very long.
Once the dough is a circle with a 12-inch diameter, brush it with the olive oil & garlic mixture leaving 1/2 inch untouched around the perimeter of the circle.
Spread the ricotta cheese on next.
Place Muenster and Monterrey jack around the pizza until ricotta is covered. Then sprinkle the gorgonzola cheese followed by the parmesan. Slide the pizza onto the preheated pizza stone.
The pizza will take about 20-30 minutes. I know this is a large range of time but different ovens vary and if your dough is thicker or thinner than mine was, it could affect cooking time. Just keep an eye on it. This photo shows what it looked like completely cooked.
dough (make your own or do like I did and ask for it in the bakery section at Publix)
1 T. olive oil
2 T. chopped garlic
1/3 c. part-skin ricotta cheese
1 1/4 ounces of taleggio cheese (thinly sliced) – I could not find this type of cheese so I substituted with Muenster and Monterrey jack
1/4 c. Gorgonzola cheese
1/4 c. finely grated Parmigiano-Reggiano cheese
2 T. chopped fresh chives
1. Remove dough from the refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet. Crimp edges to form a 1/2-inch border.
2. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to desired temp (recipe says 550 degrees but my oven could not handle that heat). Preheat stone 30 minutes before baking pizza.
3. Combine olive oil and garlic; gently brush mixture evenly over dough, leaving a 1/2 border. Spread ricotta evenly over dough; arrange sliced cheese and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake until crust is golden. Cut into 10 wedges and sprinkle with chives. Yield: 5 servings (serving size: 2 slices)