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Five cheese pizza
Artist: _
Categories: Appetizers, Cheese, Cheese & Eggs, Exotic, Pizzas
Yield: 1
Rating: 0
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Ingredients:
Whole wheat pizza dough (rec
-ipe) or basic crust
2 tbspPine nuts
2 tbspOlive oil, plus additional
-for pan
Cornmeal for pan (optional)
1 tspWhite wine vinegar
1/2 tspGarlic, minced
1 smallZucchini, thinly sliced (ab
-out ?cup)
1/3 cupRed onion, very thinly slic
-ed
3/4 cupProvolone cheese, grated
Coarse salt
Fresh ground pepper
1/2 cupMozzarella cheese, grated
1/3 cupBel paese cheese, slivered
-(get at italian groc.)
1/4 cupGorgonzola cheese, crumbled
6 tbspParmesan, freshly grated (i
-mported is best)
1 tbspParsley, fresh, chopped
Procedures:
1Prepare whole wheat pizza dough through step Heat small skillet over low heat until hot to the touch.
2Add pine nuts; reduce heat to very low.
3Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes.
4Set aside.
5Heat oven to 500°F.
6Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired.
7Combine 1 tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat.
8Complete whole wheat pizza dough.
9Place dough in prepared pan; brush surface with remaining oil.
10Sprinkle half the provolone evenly over dough, leaving a ?inch border; top with even layer of zucchini mixture.
11Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, bel paese, and gorgonzola, and half the parmesan.
12Sprinkle with additional salt and pepper.
13Bake until crust is golden, about 15 minutes.
14Scatter pine nuts evenly over surface.
15Bake until pine nuts and crust are browned, 3 to 5 minutes longer.
16Sprinkle with remaining parmesan and the parsley.
17Serve immediately.
18Makes one 12-inch pizza
 
 
 
 

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