Homemade Three-Cheese Pizza with Pine Nuts and Tomatoes
Serves 4 to 6
Time 1 hr 15 min
Top this homemade pizza with shredded roasted chicken or thinly sliced salami or pepperoni, if desired. For a quicker version, omit the dough and use pre-baked, store-bought pizza crusts.
Special Diets:
Ingredients
- Pizza Dough
- 1 1/2 teaspoon active dry yeast
- 6 tablespoons warm (110°F) water
- 6 tablespoons milk
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fine cornmeal
- 1/2 teaspoon fine sea salt
- 1 tablespoon rye flour
- 1 3/4 cup all-purpose flour, more for rolling dough
- Toppings
- 1/2 medium red onion, thinly sliced
- 4 ounces Fontina cheese, grated
- 2 tablespoons pine nuts, toasted
- 2 ounces Gorgonzola cheese, crumbled
- 1/2 pound tomatoes (about 2 medium), thinly sliced
- 1/4 teaspoon fine sea salt
- 3 tablespoons grated Parmesan cheese
- 10 fresh basil leaves, thinly sliced
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon ground black pepper
Method
For the dough, dissolve yeast in warm water and set aside for 3 to 4 minutes.
Combine milk, oil and cornmeal in a large bowl.
Add yeast mixture, then salt and rye flour, mixing well.
Gradually add white flour making a soft workable dough.
Turn onto a floured surface and knead for 5 minutes.
Put dough in an oiled bowl and turn once to coat with oil.
Cover bowl and let dough rise in a warm place for about 40 minutes or until doubled in bulk.
After dough has doubled in bulk, preheat the oven to 500°F.
Form dough into a round ball (for 2 9-inch pizzas make 2 balls).
Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8-inch thick.
Lay dough on an oiled pizza pan and brush lightly with oil.
For the toppings, spread sliced onion over dough, followed by Fontina, pine nuts and Gorgonzola.
Arrange tomatoes over cheese and sprinkle lightly with salt and pepper.
Bake pizza for 8 to 12 minutes until crust is crisp and golden.
Remove from oven and sprinkle with Parmesan, basil and thyme. Serve immediately.
Nutritional Info:
Per serving: 420 calories (180 from fat), 20g total fat, 8g saturated fat, 40mg cholesterol, 470mg sodium, 43g carbohydrates (2g dietary fiber, 2g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Pizza Dough
- 1 1/2 teaspoon active dry yeast
- 6 tablespoons warm (110°F) water
- 6 tablespoons milk
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fine cornmeal
- 1/2 teaspoon fine sea salt
- 1 tablespoon rye flour
- 1 3/4 cup all-purpose flour, more for rolling dough
- Toppings
- 1/2 medium red onion, thinly sliced
- 4 ounces Fontina cheese, grated
- 2 tablespoons pine nuts, toasted
- 2 ounces Gorgonzola cheese, crumbled
- 1/2 pound tomatoes (about 2 medium), thinly sliced
- 1/4 teaspoon fine sea salt
- 3 tablespoons grated Parmesan cheese
- 10 fresh basil leaves, thinly sliced
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon ground black pepper