7 Cheese Pizza Pie
Meet the pizza that not only features cheese; it celebrates it! 7 cheese pizza starts with a base of mozzarella and provolone and adds big flavor and creamy cheese pulls from even more cheese. A super easy no cook sauce helps make this the ultimate Friday night pizza.
Servings 1 pizza
Equipment
Ingredients
- semolina flour to sprinkle on peel; cornmeal works too
- ½ lb homemade pizza dough or 1/2 recipe for 1 pizza
- ½ cup tomato paste pizza sauce or more as desired
- 1 cup mozzarella cheese grated
- ¼ lb thinly sliced provolone
- ½ cup shredded gruyere
- ½ cup shredded fontina
- ½ cup grated parmesan cheese
- ¼ cup crumbled gorgonzola or grated asiago
- ½ cup whole milk ricotta cheese
- olive oil. drizzle to brush on crust
- kosher salt
- crushed red pepper flakes optional
Instructions
- Preheat an oven to 500° with a rack set in the center.
- Sprinkle some semolina flour on a clean pizza peel or cutting board.Stretch the pizza dough out to 14" in diameter, patting with your fingertips pushing the dough around the edges as you stretch it. If the dough is giving you a hard time by springing back, let it rest a bit for a few minutes and then stretch it again.semolina flour, ½ lb homemade pizza dough
- Spread sauce to within ½” of the edge.1/2 cup tomato paste pizza sauce
- Sprinkle over the mozzarella over the whole pizza.1 cup mozzarella cheese
- Layer on the provolone evenly. on the mozzarella.¼ lb thinly sliced provolone
- Evenly sprinkle over the fontina, gruyere and parmesan cheeses.½ cup shredded gruyere, ½ cup shredded fontina, ½ cup grated parmesan cheese
- Sprinkle over the gorgonzola making sure each piece gets some if everyone likes it.Brush the edges of the crust with olive oil if using and add a pinch of salt and crushed red pepper, if using.¼ cup crumbled gorgonzola, olive oil. drizzle to brush on crust, kosher salt, crushed red pepper flakes
- Place the front edge of the pizza at an angle at the back edge of the pizza stone in the oven. Gently shake the peel back and forth, slide the pizza to the preheated stone in the oven.
- Bake at 500° for 10 minutes or until the cheese and sauce are bubbly and golden.
- Plop on small piles of ricotta before cutting into slices.½ cup whole milk ricotta cheese
- Sprinkle over extra parmesan cheese and crushed red pepper flakes, if desired.
Notes
Double the quantities of the toppings for two pizzas.
If using homemade pizza dough, check out the tips for helping to shape the pizza.
