FONTINA CHEESE ON PIZZA RECIPES

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BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA RECIPE | REE ...



Basic Pepperoni Pizza and Four Cheese Pizza Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 2 hours 40 minutes

Cook Time 40 minutes

Number Of Ingredients 31

1 teaspoon active dry yeast
4 cups all-purpose flour 
1 teaspoon kosher salt 
1/3 cup olive oil, plus more for oiling bowl
1/2 to 3/4 cup store-bought or homemade Pizza Sauce, recipe follows
12 ounces fresh mozzarella, sliced thin
1 cup pepperoni pieces 
2 tablespoons olive oil
Salt and pepper
One 3.5-ounce jar pesto 
12 ounces fresh mozzarella, sliced thin 
4 ounces fontina, grated 
4 ounces goat cheese, crumbled 
1/4 cup grated Pecorino Romano
1/4 cup olive oil
5 cloves garlic, finely minced 
1 pint red grape tomatoes, halved lengthwise 
1 pint yellow grape tomatoes, halved lengthwise 
1 tablespoon balsamic vinegar 
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
1 to 2 tablespoons olive oil
3 cloves garlic, minced 
1 medium onion, chopped finely 
1/2 cup chicken broth 
Three 15-ounce cans crushed tomatoes 
Salt and pepper
Salt and pepper 
Pinch sugar 
1 teaspoon dried oregano 
8 to 10 fresh basil leaves, chopped

Steps:

  • For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
  • In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
  • Preheat the oven to 500 degrees F.
  • To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough. 
  • For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
  • For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
  • Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
  • For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
  • Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes. 

BEST CLASSIC CHEESE PIZZA RECIPE - HOW TO MAKE EASY CH…



Best Classic Cheese Pizza Recipe - How to Make Easy Ch… image

Craving pizza tonight? Whip up a classic cheese pizza right from Ree's restaurant, P-Town Pizza!

Provided by Cory Fernandez

Categories     comfort food    dinner    lunch    main dish

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 5

1 c.

pizza sauce

8 oz.

provolone cheese, thinly sliced

2 c.

shredded low-moisture whole-milk mozzarella cheese

6 tbsp.

grated parmesan cheese

Ree's Homemade Pizza Dough

Steps:

  • After you've made the dough, divide it in half and let come to room temperature, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
  • On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
  • Spread half of the sauce on the dough, leaving a 1/2-inch border around the edge. Top with half of the provolone, then with half each of the mozzarella and parmesan.
  • Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings. Makes 2 12-inch pizzas.

More about "fontina cheese on pizza recipes"

FONTINA ROLLED CHICKEN RECIPE: HOW TO MAKE IT
Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, Pennsylvania
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 561 calories per serving
  • Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika., Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks., Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil., Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.
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FONTINA ASPARAGUS TART RECIPE: HOW TO MAKE IT
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
From tasteofhome.com
Reviews 4.5
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  • Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
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MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES
This twist on traditional macaroni cheese is, as it should be, all about the cheese!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
    1. Preheat your oven to 200ºC/400ºF/gas 6.
    2. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
    3. Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
    4. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
    5. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
    6. Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
    7. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.
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Pizza ai quattro formaggi – pizza with four cheeses – can be rossa (red) with a base of tomato or bianca (white) with just the cheese. For this recipe you will need a pizza stone (alternatively preheat a heavy baking tray).
From bbc.co.uk
Reviews 4.8
Cuisine Italian
  • Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden.
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From foodnetwork.com
Reviews 5
Total Time 1 hours 30 minutes
Category main-dish
  • Add 2 tablespoons olive or cooking oil, 2 1/2 teaspoons salt, a few grinds of black pepper and the onion to a large pot over medium heat and cook until tender. Add the chili powder and beef and cook, breaking up the beef into bits, until cooked through. Stir in the tomatoes and chiles and the beans, then cover and cook for 20 minutes. To thicken the chili further, simmer, uncovered, 10 minutes more.
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This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Appetizers
Calories 142 calories per serving
  • Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
See details


MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES
This twist on traditional macaroni cheese is, as it should be, all about the cheese!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
    1. Preheat your oven to 200ºC/400ºF/gas 6.
    2. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
    3. Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
    4. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
    5. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
    6. Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
    7. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.
See details


FOUR CHEESE PIZZA RECIPE - BBC FOOD
Pizza ai quattro formaggi – pizza with four cheeses – can be rossa (red) with a base of tomato or bianca (white) with just the cheese. For this recipe you will need a pizza stone (alternatively preheat a heavy baking tray).
From bbc.co.uk
Reviews 4.8
Cuisine Italian
  • Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden.
See details


SUNNY'S EASY CHILI CHEESE FRENCH BREAD PIZZA RECIPE ...
From foodnetwork.com
Reviews 5
Total Time 1 hours 30 minutes
Category main-dish
  • Add 2 tablespoons olive or cooking oil, 2 1/2 teaspoons salt, a few grinds of black pepper and the onion to a large pot over medium heat and cook until tender. Add the chili powder and beef and cook, breaking up the beef into bits, until cooked through. Stir in the tomatoes and chiles and the beans, then cover and cook for 20 minutes. To thicken the chili further, simmer, uncovered, 10 minutes more.
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