Three-Cheese Pizza
baked, breads, first course
Pizza Dough; (see recipe)
6 ounces provolone cheese
6 ounces Fontina cheese
1 ounce Gorgonzola cheese
2 one-inch chunks
PREPARATION: Make the Pizza Dough recipe.
Cut the provolone and fontina cheeses into very thin slices or grate them. Cut the Gorgonzola into fine dice.
Recipe can be made to this point a few hours ahead. Wrap and refrigerate cheese and dough.
COOKING AND SERVING: Heat oven to 450°F. Put even layers of the provolone and fontina cheeses over the flattened pizza dough, leaving a 1/2-inch border. Sprinkle with the Gorgonzola and bake until crust is golden brown and crisp, about 10 minutes. Serve immediately.
Makes one 13-inch pizza.
NOTES : Rich cheeses and a crust, that's it.
Imported Italian cheeses will give this pizza the fullest flavor. Six ounces of cheese yields 2 cups when grated. 0 0 0 588 0
Contributor: Cook's Magazine May 1988
Yield: 4 servings
Preparation Time: 0:20
