Ingredients Jump to Instructions ↓

  1. 2 Refrigerated pizza dough

  2. 2 3/4 cups 651ml Shredded mozzarella - divided use

  3. 3/4 cup 177ml Shredded Monterey Jack

  4. 3/4 cup 177ml Shredded Cheddar

  5. 3/4 cup 177ml Shredded Provolone

  6. 2 tablespoons 30ml Grated Parmesan

  7. 2 tablespoons 30ml Grated Romano Toppings of your choice

  8. 1 Pizza sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 475 degrees. On a lightly floured surface, unroll first pizza dough. Using a rolling pin dusted with flour, roll dough to 1/4-inch thickness. Place in a well-greased 12-inch perforated pizza pan. Trim dough with a knife or pizza wheel to fit inside the diameter of the pan. Pierce dough with a fork every half-inch to prevent air bubbles. (This will ultimately be your top crust.) Prebake this crust for 5 minutes; remove crust from pan and place on a wire rack to cool. Prepare the second crust for the pan in the same way, but remove the excess dough around the edges by rolling a rolling pin over the top of the pan to form a lip on the crust. Pierce with a fork. Combine 3/4 cup mozzarella and remaining cheeses and spread evenly over this crust. Put the partially baked crust on top of the cheese layer. Spread 1/2 cup of pizza sauce over this top crust, then scatter the toppings of your choice, starting with meats, then vegetables. Finish with the final 2 cups of mozzarella. Bake for 12 to 15 minutes, or until the cheese is melted and golden brown. This recipe yields 8 servings.


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