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Milk Street Recipe
Milk Street Bowtie Three-Cheese Pizza

Three-Cheese Pizza

40 minutes

Free

This is the simple and classic cheese pizza. We use a quick, no-cook tomato sauce and a mixture of three cheeses for full flavor. Straining the sauce after pureeing removes excess moisture that otherwise would prevent the crust from crisping.

14 1/2- ounce can diced tomatoes
1/2 teaspoon dried oregano
1 small garlic clove, grated
1/4 teaspoon red pepper flakes
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 cup (3 ounces) shredded whole-milk mozzarella cheese
1/2 cup (1½ ounces) shredded fontina cheese
1/2 cup (1 ounce) grated Parmesan cheese
Semolina flour, for dusting pizza peel
2 pizza dough rounds 
Ingredients
  • 14½-

    ounce can diced tomatoes

  • ½

    teaspoon dried oregano

  • 1

    small garlic clove, grated

  • ¼

    teaspoon red pepper flakes

  • 1

    tablespoon extra-virgin olive oil

  • ½

    teaspoon kosher salt

  • 1

    cup (3 ounces) shredded whole-milk mozzarella cheese

  • ½

    cup (1½ ounces) shredded fontina cheese

  • ½

    cup (1 ounce) grated Parmesan cheese

  • Semolina flour, for dusting pizza peel

  • 2
201706 22 Cpk 302

Recipe

Pizza Dough

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Three-Cheese Pizza

Get Ready to Cook

2

10-inch pizzas

40 minutes

Ingredients
  • 14½-

    ounce can diced tomatoes

  • ½

    teaspoon dried oregano

  • 1

    small garlic clove, grated

  • ¼

    teaspoon red pepper flakes

  • 1

    tablespoon extra-virgin olive oil

  • ½

    teaspoon kosher salt

  • 1

    cup (3 ounces) shredded whole-milk mozzarella cheese

  • ½

    cup (1½ ounces) shredded fontina cheese

  • ½

    cup (1 ounce) grated Parmesan cheese

  • Semolina flour, for dusting pizza peel

  • 2
201706 22 Cpk 302

Recipe

Pizza Dough

Step 1 of 4

Preheat the oven

At least 1 hour before baking, heat oven to 550°F (or 500°F if that's your oven's maximum temperature), with a baking steel or stone on the upper-middle rack.

Step 2 of 4

Make the tomato sauce

14½-
ounce can diced tomatoes
½
teaspoon dried oregano
1
small garlic clove, grated
¼
teaspoon red pepper flakes
1
tablespoon extra-virgin olive oil
½
teaspoon kosher salt
1
cup (3 ounces) shredded whole-milk mozzarella cheese
½
cup (1½ ounces) shredded fontina cheese
½
cup (1 ounce) grated Parmesan cheese

In a food processor, process the tomatoes, oregano, garlic and pepper flakes until smooth, about 30 seconds. Transfer to a fine mesh strainer set over a medium bowl. Let stand without stirring until liquid no longer drains off, about 15 minutes. Discard the liquid. Add the strained tomatoes to the now-empty bowl and stir in the oil and salt. In a medium bowl, toss all 3 cheeses until combined.

Step 3 of 4

Add the toppings and bake the pizza

Semolina flour, for dusting pizza peel

Dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer the first dough round to the peel and, if needed, reshape into a 10-inch circle. Using the back of a spoon, spread half of the tomato mixture over the dough, leaving a ½-inch border at the edge. Sprinkle with half of the cheese mixture. 


Slide the pizza onto the baking steel and bake until well browned and the cheese is bubbling and spotted brown, 7 to 10 minutes (9 to 12 minutes in a 500°F oven).

Step 4 of 4

Let the pizza cool on a wire rack

Using the peel, transfer the pizza to a wire rack. Let cool for a couple minutes. Meanwhile, repeat with the second dough round.

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Done!

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