Thursday, April 26, 2018

Cheese Head Pizza Night - To Each His Own

This evening we were in the mood for pizza. I usually make one large rectangular pizza using my Cheese Head Pizza Crust recipe. If hubby and I are in the mood for different toppings, I usually just make a half and half pizza with "his and hers" toppings. This evening I decided to cut the ball of dough in half and make us totally separate pizzas. I made a rectangular one for me and a round one for him. They turned out great and both of us have plenty left over for a couple of meals. Mine was topped with thinly sliced Boars Head sandwich style pepperoni, sautéed fresh baby spinach, red bell pepper rings and thinly sliced Vidalia onions (along with the usual pizza sauce and shredded mozzarella base). Hubby had the same thinly sliced pepperoni, sautéed baby spinach and chopped Kalamata black olives. I cooked the 2 pizzas side by side on the same large sheet pan. I snapped a few photos below. You can find the recipe for this crust here:  Cheese Head Pizza Crust. Enjoy!



8 ounces (2 cups) shredded mozzarella (whole milk or part skim)
3 ounces brick style cream cheese
1/4 cup finely grated Parmesan (powdery style)
1/8 teaspoon salt, optional
Dash garlic powder
1/2 teaspoon dried Italian seasoning
1 large egg
1 tablespoon olive oil (to press out dough with hands or rubber spatula)
Desired toppings (pizza sauce, pepperoni, cooked peppers, onions, mushrooms, additional cheese, etc.)


Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.

While cheese is melting in microwave, stir almond flour, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg).   

Place ball of dough in center of parchment lined baking sheet. Press dough out with oiled hands or pour the 1 tablespoon of olive oil on top of dough to help press and smooth dough out using the rubber spatula into the desired shape (round, oval or rectangular) until about ¼-inch thick. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 12 minutes or until lightly golden (be careful not to overbake so it doesn't burn when returning to oven to bake with toppings). Remove crust and top with pizza sauce, additional cheese, and any desired toppings. Reduce oven temp to 400 degrees F and bake an additional 5 to 7 minutes or until cheese is melted and heated through. 



Unknown said...

I got your email for this recipe and wanted to let you know that none of the links embedded in the text were active.
Recipe looks great and I'm going to try it soon!

KK said...

Is there a huge difference in almond flour and blanched almond flour? I really want to make this recipe but do not have the blanched almond flour.