Three Cheese Pizza Recipe

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Three Cheese Pizza Ingredients

1/2 new classic pizza dough
2 cup fresh tomato pulp/sauce
2 cup diced mozzarella
1 cup diced swiss cheese
1/4 cup grated parmisan cheese
1 tsp oregano,thyme,basil (mixed)
1 tbsp olive oil
1 salt & pepper to taste

A Recipe for
Three Cheese Pizza

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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This Recipe for Three Cheese Pizza is one of thousands in the Recipes-to-go Cheese Cookbook.

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Three Cheese Pizza Recipe
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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

This is a recipe for Three Cheese Pizza from the recipe cookbook of Recipes-to-go (Cheese)

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Three Cheese Pizza recipe - a tasty recipe for you to add to your collection!
Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Three Cheese Pizza

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Three Cheese Pizza Directions

Fat grams per serving: Approx. Cook Time: 1/2 hour At
least 30 minutes before baking, preheat your pizza stone or oven
tiles to 450 degrees. Flatten the dough and form into a ball by
folding the left side two thirds over onto the right side. Flatten
the dough, pushing from right to left. Turn a quarter turn and
repeat. Repeat this rapidly until you have a cushion of dough smooth
on the bottom. Now turn the dough "smooth side up" and rotate the
dough between your hands while tucking the dough under itself. This
will increase the tension on the top of the dough and make a nice
ball shape. Flatten the dough into a disk using a floured rolling
pin. When the dough resists, allow it to rest a few minutes covered
loosely with a towel or floured plastic wrap. Repeat this until you
have a circle with a 14 to 16 inch diameter. If the dough is at all
sticky, flour both sides heavily. Sprinkle your piel with cornmeal.
Roll the dough up on your rolling pin and transfer to the piel.
Adjust the dough as needed and quickly assemble the pizza. Brush the
surface lightly with olive oil. Spread the tomato sauce evenly over
the surface leaving a 1/2 inch boarder. Garnish the surface with the
mixed cheeses, add the herbs and drizzle the olive oil over the
surface. Add salt & Pepper and finish with a sprinkling of Parmesan.
Open the oven door, position the piel at the back of the stone or
tiles and give the piel a few quick jerks to make sure the pizza is
loose and will slide!! Pull the piel back and the pizza will slide
onto the stone. Bake for 12 to 15 minutes. The cheese should be
bubbling and the edges should be browning lightly.

Serves: 6

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Three Cheese Pizza Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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