Dairy Farmers of Ontario shared this recipe for Four-Cheese Pesto Pizza. Layered with basil pesto and a blend of mozzarella, old cheddar, smoked gouda, and Havarti, this homemade pizza is packed with rich, cheesy flavour. It’s an easy way to turn pizza night into something extra special.
Four-Cheese Pesto Pizza
Serves: 2 12-inch pizzas
Ingredients:
Pizza dough
- 3 cups (750 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 1 1/3 cups (325 mL) hot water
- 1/2 tsp (2 mL) granulated sugar
- 4 tsp (20 mL) traditional active dry yeast
- 2 tbsp (30 mL) local butter, melted
Toppings
- 1 tbsp (15 mL) local butter, melted
- 1/2 tsp (2 mL) Italian seasoning
- 1/2 cup (125 mL) basil pesto (homemade or store-bought)
- 1 cup (250 mL) shredded local mozzarella cheese
- ½ cup local old cheddar, shredded
- ¾ cup local smoked gouda, shredded
- ½ cup local Havarti, shredded
- 1/4 cup (60 mL) chopped fresh basil
- Balsamic Glaze (optional)
Directions:
- Preheat oven to 425ºF (220ºC).
- In a bowl, whisk together flour and salt; set aside.
- In a large bowl, pour in water and dissolve sugar. Sprinkle with yeast and let stand for about 10 minutes or until frothy. Stir in butter. Gradually stir in flour mixture until ragged dough forms.
- Turn out onto lightly floured work surface and knead dough for about 4 minutes or until dough is smooth and no longer sticky. Place in clean oiled bowl; cover and let stand for about 1 hour or until doubled in size.
- Divide dough in half and roll each out into 12-inch (30 cm) rounds. Place each on a pizza pan or baking sheet. Dock the dough with a fork (see tip).
- Brush pizza dough outer edges lightly with butter and sprinkle with Italian seasoning. Spread pesto among both pizza rounds, except where the seasoning is. Top each evenly with cheese.
- Bake for about 10 minutes or until crust is crisp and golden and cheese is melted and bubbling.
- Remove from oven and sprinkle with basil to serve. Drizzle with balsamic glaze, if using.
