Monday, May 16, 2005

Three-Cheese Pizza

Three-Cheese Pizza (Adapted from Good Housekeeping)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
4 ounces fresh mozzarella cheese, coarsely shredded
1/2 cup ricotta cheese
2 ounces (about 1/2 cup) fresh grated Pecorino Romano cheese
fresh ground black pepper
crushed red pepper
chopped fresh parsley

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12 to 13" circle and transfer to the cornmeal-dusted peel - prick the dough all over the top with a fork. Slide crust onto the stone and bake until very lightly golden, about 10 to 15 minutes.

Remove crust from the oven and top with mozzarella cheese. Add small dollops all over the top with the ricotta, then sprinkle with Pecorino Romano cheese. Season with fresh ground black pepper. Slide pizza back onto the stone and continue to cook until the cheeses have melted, about 5 minutes. Remove and sprinkle with crushed red pepper (if desired) and chopped parsley to serve.

Makes about 4 servings.

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