I could eat pizza every day of my life and never get tired of it. There are so many options for making pizza that coming up with different options makes me excited. Aaron found this Rachel Ray pizza recipe and thought that I would drool over it. He was correct. It’s very cheesy and incredibly rich. We call it a “fork-and-knife” kind of pizza.
For this microwave cook it’s a little more difficult than I would prefer but Aaron and I made it together which made for some good quality time. So if you’re looking for a date idea, make this pizza.
What made this recipe so difficult was spreading out the pizza dough. Working with any type of dough is not my spiritual gifting so it took a good twenty minutes to spread this dough out in this
small large of a diameter. Any tips from you pros out there for spreading pizza dough? My technique needs perfecting.
*angels singing* This herb cheese is *high note* SO GOOD!
Provolone. We bought deli slices and shred it. Next time we’ll just lay the slices on the pizza. No need to shred it and make such a mess.
Throw all that stuff on that
beautifully stretched pizza dough.
Here it is bubbling right out of the oven.
- 1 ball fresh pizza dough, store bought or from your favorite pizzeria
- 2 cloves garlic, finely chopped
- Handful parsley leaves, finely chopped
- 1 cup ricotta cheese
- 1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
- 1 teaspoon lemon zest, eyeball it
- 2 cups shredded sharp provolone cheese
- Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried
Preheat oven to 425 degrees F.
Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across thepizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.