There is just something classic about a cheese pizza. For some people, it can be nostalgic for their childhoods, and remind them of simpler days. It’s easy to overlook the beauty in simplicity. So for National Cheese Pizza Day, take time to relish in the simple goodness of plain, cheese pizza. However, don’t think plain means boring. The recipes below will show that you can dress up a cheese pizza, still enjoy the nostalgia, and not be disappointed.
Four Cheese Pizza
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 13.8-ounce tube refrigerated pizza dough
- All purpose flour
- 6 ounces fresh mozzarella cheese, coarsely chopped
- 3 ounces soft fresh goat cheese, crumbled
- 1/2 cup part-skim ricotta cheese
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons thinly sliced fresh basil
Directions:
- Position rack in center of oven and preheat to 450F. Brush 13×9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
- Roll out pizza dough on lightly floured work surface to 14×10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Rewarm in 350F oven until heated through, about 10 minutes.
- Cut pizza into strips. Sprinkle with basil. Transfer to platter and serve hot.
Slow Cooker Deep Dish Cheese Pizza with Cauliflower Crust
Ingredients:
- 1 large head cauliflower
- 2 eggs, slightly beaten
- ½ cup shredded Italian cheese blend
- 1 teaspoon dried Italian seasoning blend
- ¼ teaspoon salt
Toppings:
- ½ cup Alfredo sauce
- 1½ cups Italian shredded cheese blend
- ½ teaspoon dried rosemary
Directions:
- Rough chop your clean head of cauliflower into about floret size pieces
- Place in food processor and pulse until evenly chopped into rice sized pieces
- Place in a bowl and add eggs, ½ cup cheese, Italian seasoning and salt. Mix together well.
- Spray crock with nonstick spray, then press the cauliflower mixture down into crock, forming a slightly higher edge around all the sides. You can use a piece of wax paper or a large spoon to help you press it down firmly
- Top with alfredo sauce and cheese, and then sprinkle with rosemary
- Cover, but prop lid open with a wooden spoon handle
- Cook on high for 2-4 hours until eggs in crust are fully cooked and the cauliflower is tender. The edges will be slightly browned.
- Turn off heat and let sit for up to 30 minutes before cutting into slices and serving.
Keto Pizza (for dieters)
Ingredients:
- 2 large eggs
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt to taste
- 2 teaspoons frying oil
Toppings:
- 1.5 ounces mozzarella cheese
- 3 tablespoons low-carb tomato sauce
- 1 tablespoon freshly chopped basil
Directions:
- Measure out all dry ingredients into a blender.
- Add 2 eggs and blend everything together. Make sure you continue blending for about 30 seconds.
- Heat two teaspoons of frying oil in a pan over medium-high heat. Once very hot, spoon your mixture into the pan and spread out into a circle shape.
- Once the edges have started to set and look slightly brown, flip the pizza crust. You can optionally transfer it to a plate and flip from there. Turn the broiler on high in the oven.
- Cook on the opposite side for 30-60 seconds, then turn the stove off. Spoon tomato sauce over the pizza and spread.
- Add cheese, then put pizza into the oven to broil. Leave a crack open in the oven so you can keep an eye on it. Once it’s bubbling, remove it from the oven.
- Serve with some freshly chopped basil over the top.
