Five cheese pizza from a brick oven crust
This is the quickest route from shelf to dinner: a prepared crust and sauce that only need the five cheeses layered on top and time in a hot oven. The brick oven crust crisps quickly while the cheeses melt and brown, which for two people beats heating the whole kitchen for a traditional pie.
About 250 calories a serving, 17 g protein, 3 g carbohydrate, 18 g fat. From USDA figures for 63% of the ingredients; amounts are the recipe's.
From your shelf
- 1 Rao's brick oven crust
- 1/2 cup Rao's five cheese pizza sauce
- 2 ounces [60g] Whole milk mozzarella
- 1 ounce [30g] Provolone
- 1 ounce [30g] Fontina
- 1 ounce [30g] Romano
- 1 ounce [30g] Parmesan
Staples
- 1 teaspoon olive oil
- Set your oven to 475°F [245°C] and place a rack in the upper third. While it heats, spread 1/2 cup of sauce evenly over the crust, leaving a thin border.
- Tear or slice the 2 ounces of mozzarella into small pieces and scatter them over the sauce. Crumble or slice 1 ounce each of provolone, fontina, romano, and parmesan and distribute evenly so the cheese covers the surface.
- Brush the bare crust border lightly with 1 teaspoon of olive oil. Transfer the pizza to the oven and bake on the lower rack for 12 to 15 minutes until the crust is golden and the cheeses bubble at the edges.
- Remove from the oven when the cheese is melted and beginning to brown, which is your cue to eat. Let it rest for one minute, slice into four pieces, and serve.
Note Swap any of the five cheeses for what you have on hand. Leftover pizza keeps in an airtight container for two days and reheats best on a sheet pan in a 350°F [175°C] oven for five minutes. Serve with a green salad or roasted vegetables on the side.
On the label
CRUST (ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYMES, ASCORBIC ACID], WATER, SOYBEAN OIL, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], SUGAR, YEAST, SALT, OLIVE OIL, MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE, L-CYSTEINE), SAUCE (ITALIAN TOMATOES, OLIVE OIL, ONION, SALT, GARLIC, CARROTS, SPICES), WHOLE MILK MOZZARELLA (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), PROVOLONE CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURE, SALT, ENZYMES), FONTINA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [ANTICAKING AGENT]), PARMESAN AND ROMANO CHEESE (PARMESAN CHEESE [CULTURED, PART-SKIM MILK, SALT, ENZYMES], ROMANO CHEESE FROM COW'S MILK [CULTURED, PART-SKIM MILK, SALT, ENZYMES], POWDERED CELLULOSE [ANTICAKING AGENT], SALT), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [ANTICAKING AGENT]), SPICES.
Rao's, pizza, serving 135 g, package 19 oz/539 g. Ingredients as printed on the label.
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Cooks as parmesan, mozzarella, provolone. Half of it left? Use up the parmesan.