Three Cheese Rosemary and Pepperoni Pizza

I have to apologize.  I have been holding out.  I made this three cheese pizza from Smells Like Home’s blog before I moved, and never posted it.  I had bought 3 packages of whole wheat dough from the grocery store, because they were buy one-get two free, and really, how could I pass up that kind of deal??  Then I realized, OH CRAP I’M MOVING, and was only able to use up two (second one being calzones, which should be on the blog tomorrow!).  Then the craziness of my mom and niece flying out, packing, moving across the country, etc. ensued, and therefore had literally no time to blog.  And there are like 4 recipes I haven’t shared yet.  Welcome to my life.  Alas.

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This was the first time I have made something from Smells Like Home and I am so glad I did!  This pizza was so simple and so yummy!  I used refrigerated/frozen dough (I initially froze it, then put it in the fridge the night before, then left it on the counter the day of).  However, you can obviously make your own dough if you have tons of free time and a favourite recipe.  Or, if you have absolutely NO time, you can use pre-made crust from a brand like Boboli.  I like to consider the refrigerated dough the “meet in the middle” compromise of fully homemade dough and fully store-bought crust.

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Additionally, homemade three cheese pizzas can be very wallet un-friendly, but when I sent my sweet husband to the grocery store, I made sure that he looked for the least expensive, but most authentic, versions, and reduced the amount of at least one of the cheeses, I think.  I have never used fontina cheese, but it was very good!  It was pretty similar to mozzarella (in my personal opinion), but I’m sure it added its own zest.  Also, using ricotta seemed like a good way to give the pizza a restaurant-quality.  I have to say, be careful with the cheese – it will ooze, and it will be ooey gooey, but I promise, it’s delicious!  Also, it will be really, really melty when you first take it out of the oven, but after it sits for awhile, it settles very nicely.

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Please share your own favourite pizza recipes in the comment section!  As always, I can’t make the same recipe twice, so I’d love future ideas!

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Three Cheese Rosemary and Pepperoni Pizza

serves 4

Ingredients:
-pizza dough or crust (about 1lb)
-1/2cu marinara or pizza sauce
-6oz mozzarella cheese, shredded
-6oz Italian fontina cheese, shredded
-2oz ricotta cheese (about 1/4 cup)
-2tbsp chopped fresh rosemary
-sliced pepperoni
-flour, for dusting and rolling

Directions:
-Set a rack in the oven to the lowest position. Preheat the oven and a pizza stone, if using, to 500° F for at least 30 minutes – up to an hour is best (I don’t have a pizza stone, so I just used a pizza cookie sheet).
-Dust a work surface lightly with flour and roll out the pizza dough into a 12- to 14-inch circle.
-Transfer the dough to a large piece of parchment paper; reshape the dough if necessary (I transferred it right to the baking sheet, saved a needless step!).
-Spoon on some sauce evenly over the dough out to within a 1/2-inch from the edges.
-Sprinkle on three-quarters of the mozzarella and fontina cheeses. Dollop the ricotta cheese by the tablespoon over the cheese
-Add as much or as little pepperoni as you want.
-Sprinkle the rosemary over everything followed by the remaining mozzarella and fontina cheeses.
-Once the oven is preheated, place the pizza in the oven and bake for 11-13 minutes (longer if necessary).
-Allow to rest for at least 5 minutes before slicing and serving.

Other Pizza Recipes I’ve Used:

Barbecue Chicken Pizza
Buffalo Chicken Pizza
Basil Goat Cheese Pizza
Chicago Deep Dish Pepperoni Pizza with Fiery Tomato Sauce

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