Five Cheese Pizza

* Exported from MasterCook *

FIVE CHEESE PIZZA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pizza Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Whole wheat pizza dough (rec
-ipe) or basic crust
2 tb Pine nuts
2 tb Olive oil -- plus additional
-for pan
Cornmeal for pan (optional)
1 t White wine vinegar
1/2 ts Garlic -- minced
1 sm Zucchini -- thinly sliced (ab
-out 3/4 cup)
1/3 c Red onion -- very thinly slic
-ed
3/4 c Provolone cheese -- grated
Coarse salt
Fresh ground pepper
1/2 c Mozzarella cheese -- grated
1/3 c Bel paese cheese -- slivered
-(get at italian groc.)
1/4 c Gorgonzola cheese -- crumbled
6 tb Parmesan -- freshly grated (i
-mported is best)
1 tb Parsley -- fresh, chopped

1. Prepare Whole Wheat Pizza Dough through Step 3. 2.
Heat small skillet over low heat until hot to the
touch. Add pine nuts; reduce heat to very low. Toast
pine nuts, shaking pan frequently, until evenly
golden, about 2 minutes. Set aside. 3. Heat oven to
500F. Oil a 12-inch pizza pan as necessary for type of
pan (see below for tips); sprinkle with cornmeal if
desired. 4. Combine 1 Tablespoon of the oil, the
vinegar, and galric in medium bowl; add zucchini and
red onion, tossing to coat. 5. Complete Whole Wheat
Pizza Dough. 6. Place dough in prepared pan; brush
surface with remaining oil. Sprinkle half the
provolone evenly over dough, leaving a 3/4-inch
border; top with even layer of zucchini mixture.
Sprinkle with salt and pepper to taste, then with the
remaining provolone, all the mozzarella, Bel Paese,
and Gorgonzola, and half the Parmesan. Sprinkle with
additional salt and pepper. Bake until crust is
golden, about 15 minutes. Scatter pine nuts evenly
over surface. Bake until pine nuts and crust are
browned, 3 to 5 minutes longer. Sprinkle with
remaining Parmesan and the parsley. Serve
immediately. Makes One 12-inch Pizza! Recipe from
Cuisine, November, 1984. See Whole Wheat Pizza Dough
recipe. Which Pan for Pizza? Almost any type of pan
can give good results, though directions for brushing
with oil and sprinkling with cornmeal differ slightly
with each. In fact, the use of cornmeal is not
required to prevent sticking except when using a pizza
stone, but a little sprinkled on the surface of any
pan will give added texture to the crust. Tin-lined
steel; aluminum round pizza pans or baking sheets:
Generously brush the pan with olive oil.
Black-finished metal baking sheets and pizza pans:
Follow the manufacturer's directions for care.
Lightly brush bottom and sides (if any) with olive
oil. Pyrex pizza pan:
Generously brush pan with olive oil. Pizza Stone:
Stones require preheating in a 500F oven. They
require no oiling but must be sprinkled with cornmeal
to prevent sticking just before the pizza is
transferred from the peel (paddle). The peel must
also be sprinkled with cornmeal before the uncooked
pizza is place on it for transfer to the heated pizza
stone. When removing the hot pizza stone from the
oven, be careful not to set it on a cold surface, or
the stone will crack.



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