Difference between revisions of "Four-cheese Pizza"
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Revision as of 17:21, 11 April 2012
Sevings: 24 pieces
Prep: 20 minutes
Bake: 19 minutes
Ingredients
File:Pepperoni Pizza Dip.jpg
Four-cheese Pizza
- 1 x 10-ounce package refrigerated pizza dough
- ⅓ cup purchased pesto
- ½ cup shredded Cheddar cheese (2 ounces)
- ½ cup shredded mozzarella cheese (2 ounces)
- ½ cup shredded fontina cheese (2 ounces)
- ½ cup semi-soft goat cheese (chèvre), cut into small cubes
Directions
- Lightly grease an 11 to 13-inch pizza pan.
- Unroll pizza dough and transfer to greased pan, pressing out dough with your hands.
- Build up edges slightly. Prick generously with a fork.
- Bake in a 425°F oven for 7 to 10 minutes or until lightly browned
- Spread the pesto over hot crust.
- Sprinkle Cheddar cheese over ¼ of the pizza crust.
- Sprinkle mozzarella cheese over another ¼ of the pizza crust.
- Sprinkle fontina cheese over another ¼ of the pizza crust.
- Sprinkle chèvre over remaining ¼ of the crust.
- Bake about 12 minutes more or until cheese melts.
