Entrees
Four-Cheese Pizza with Roasted Tomatoes
Makes one pizza
Four-Cheese Pizza with Roasted Tomatoes
Makes one pizza
Perfect for every cheese lover!
Nutritional information per serving (based on 8 servings):Calories 147 (37% from fat)
carb. 18g
pro. 5g
fat 6g
sat. fat 2g chol. 70mg
sod. 250mg
calc. 65mg
fiber 1g
carb. 18g
pro. 5g
fat 6g
sat. fat 2g chol. 70mg
sod. 250mg
calc. 65mg
fiber 1g
Ingrédients
- 1tablespoon olive oil
- 1cup cherry tomatoes
- 8to 10 ounces prepared pizza dough (we recommend Neapolitan-
- style [page 13] or New York-style [page 13]), room
- temperature for at least 1 hour
- unbleached all-purpose flour, for dusting
- ¼cup (2 ounces) ricotta cheese
- ¼cup shredded mozzarella
- ¼cup shredded fontina
- 1tablespoon grated Parmesan, for garnish
- 1teaspoon fresh oregano, for garnish
Preparation
- 1. Preheat the pizza oven with the pizza stone on the rack to 700°F.
- 2. Heat the oil in a medium skillet over medium-high heat. Add
- the tomatoes and cook, shimmying them around the pan, until
- they blister and the skins begin to burst. Remove the pan from
- the heat and set aside.
- 3. Stretch the pizza dough out to a 10- to 12-inch round.
- 4. Transfer the dough to the pizza peel generously dusted
- with flour.
- 5. Spread the ricotta evenly around the center of the pizza dough,
- leaving a 1-inch border.
- 6. Sprinkle the mozzarella and fontina over the ricotta, followed
- by the tomatoes.
- 7. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
- If the dough is sticking, gently lift the dough and spread
- additional flour underneath.
- 8. Set the timer for 5 minutes. Slide the pizza off the peel and
- onto the pizza stone. Start the timer.
- 9. When the timer sounds, check the pizza. If baked to desired
- doneness, use the peel to remove the pizza from the oven, or
- bake for about 1 more minute. Slide the pizza onto a cutting
- board. Garnish with the Parmesan and oregano. Slice and serve.