Best Three Cheese Pizza With Onion And Sage Recipes

THREE CHEESE PIZZA

Steps:

• Prep the ingredients. Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
• Make the sauce. In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat, add the Quark Cheese, and season with salt and pepper to taste.
• Assemble and bake the pizza. Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest 5 minutes.) Carefully transfer to the sheet pan; rub into the pan to coat the bottom in oil.
• Leaving a 1-inch border around the edges, spread enough of the sauce onto the dough to coat (you may have extra sauce). Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese; season with salt and pepper.
• Blue Apron's recommendation is to bake 17 to 19 minutes, or until the cheese is melted and the crust is golden brown; however my pizza was done after 14 minutes. Remove from the oven and let stand at least 2 minutes.
• Slice pizza and serve. Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Serve the sliced pizza with the salad on the side. Garnish the pizza with the remaining grated Grana Padano cheese.
• Prepare the salad. While the pizza bakes, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the apple. Combine in a large bowl.
• Make the dressing. In a bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste. Just before serving, add the almonds and enough of the dressing to coat to the bowl of prepared salad ingredients (you may have extra dressing); season with salt and pepper. Toss to combine. Season with salt and pepper to taste.

THREE-CHEESE PIZZA WITH ONION AND SAGE

Steps:

• In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the hot water, and turn the motor off. Add the oil, the honey, the salt, the cornmeal, and 1/2 cup of the remaining flour, blend the dough until it forms a ball, and if necessary blend in enough of the remaining 1/4 cup flour to form a soft but not sticky dough. Process the dough for 30 seconds, turn it out onto a lightly floured surface, and knead it 10 times. Form the dough into a ball and let it rest, covered with an inverted bowl, in a warm place for 20 minutes.
• Preheat the oven to 500°F. On a lightly floured surface roll out the dough into a 12-inch circle and transfer it to an oiled baking sheet (preferably black steel), sprinkled lightly wih the cornmeal. (If using the dried sage sprinkle it evenly over the dough.) Scatter the Fontina and the blue cheese evenly over the dough, leaving a 1/2-inch border, and arrange the onion rings and the fresh sage leaves over the cheese. Sprinkle the pizza with the Parmesan and bake it on the bottom rack of the oven for 10 minutes, or until the crust is golden and the cheese is bubbling.

THREE-CHEESE PIZZA WITH ONION, SAGE, AND ARUGULA

Steps:

• Place pizza stone on floor of gas oven or on lowest rack if using an electric oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
• Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.)
• Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a large baking sheet (without sides) with cornmeal.
• Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet. Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
• Brush dough with oil, leaving a 1-inch border, then scatter Fontina and Gorgonzola over dough (leaving a 1-inch border). Scatter onion and sage leaves over cheese. Sprinkle pizza with Parmigiano-Reggiano, then line up far edge of peel with far edge of stone in oven and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza). Bake until crust is golden and cheese is bubbling, 10 to 12 minutes. Slide peel under pizza to remove from oven, then top with arugula.

ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE

Steps:

• Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
• Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
• Raise the oven temperature to 450 degrees F.
• Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.