Ingredients
- 1/4 cup pastry flour
- 1 lb fresh pizza dough, room temperature
- 8 oz crushed fire-roasted tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 lb Muenster cheese, cut into slices
- 1 cup mild cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup gouda cheese, shredded
- 1 tsp parsley flakes
Instructions
- Preheat your oven to 400°F (205°C). Lightly grease a 14- to 16-inch pizza pan or line it with parchment paper.
- Spread pastry flour evenly over the kitchen countertop. Place the room-temperature fresh dough on the flour and shape it into a circle by hand. Finish shaping, then flatten the dough with a rolling pin to about 14 to 16 inches in diameter, and place it on your prepared pizza pan.
- Spread the crushed fire-roasted tomatoes evenly over the pizza dough, leaving a ½-inch border along the outside edge for the crust. Sprinkle the oregano and garlic powder evenly over the sauce.
- Cut the Muenster cheese block into slices and place them evenly over the seasoned sauce.
- Spread the shredded mild cheddar, shredded mozzarella, and shredded Gouda evenly over the sliced Muenster. Top with parsley flakes.
- Bake the pizza for 17 minutes, until the cheese bubbles and turns golden-brown and the crust is crisp and golden. Remove from the oven, let the pizza cool for 5 minutes so the melted cheese sets, then slice and serve warm.
Notes
Temper the Dough: Pull your fresh pizza dough out of the refrigerator 30 to 45 minutes before rolling. Cold dough contracts stubbornly, while room-temperature dough rolls out smoothly without tearing or springing back.
Grate the Gouda and Cheddar Fresh: Block cheeses melt more smoothly than pre-shredded bags, which contain powdery starches that can dull the cheese layer or make it feel slightly greasy.
Drain Excess Tomato Water: If your crushed fire-roasted tomatoes look especially watery in the can, scoop them with a slotted spoon or strain them briefly through a mesh sieve before spreading onto the dough to protect crust crispness.
Sweet Heat Addition: Drizzle a tablespoon of warm hot honey or scatter a pinch of red pepper flakes over the top right after pulling the pie out of the oven.
Crust Butter Upgrade: During the last 2 minutes of baking, brush the outer rim of the crust with 1 tablespoon of melted butter mixed with a pinch of garlic salt for a bakery-style garlic bread crust.
Nutrition
- Serving Size: 1 slice
- Calories: 445
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 65 mg