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Pizza with Mozzarella, Fontina, & Grana Padano Cheese
with Butter Lettuce Salad
50 MIN
3 Servings
From the Test Kitchen
For this crowd-pleasing pizza, we’re layering three kinds of cheese on top of our red sauce—which gets a lift from creamy quark cheese and classic Italian seasonings. A crisp butter lettuce, apple, and carrot salad adds refreshing contrast.
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NutritionPER SERVING
-
Calories880 Cals (est.)
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fresh
ingredients
Title
- 1 lb Pizza Dough
- 1 15-Ounce Can Crushed Tomatoes
- 2 cloves Garlic
- 4 oz Fresh Mozzarella Cheese
- 6 oz Carrots
- 1 Apple
- 1 head Butter Lettuce
- 2 oz Fontina Cheese
- 2 Tbsps Sliced Roasted Almonds
-
0.7 oz Grana Padano Cheese
- 1 Tbsp Creamy Mustard Sauce
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
-
2 Tbsps Quark Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
2
Make the sauce:
In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat and stir in the quark cheese; season with salt and pepper to taste.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest 5 minutes.) Carefully transfer to the sheet pan; rub into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread as much of the sauce as you’d like onto the dough (you may have extra sauce). Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Prepare the salad ingredients:
While the pizza bakes, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the apple lengthwise. Combine in a large bowl.
5
Make the dressing & salad:
While the pizza continues to bake, in a bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste. Just before serving, to the bowl of prepared salad ingredients, add the almonds and enough of the dressing to coat (you may have extra dressing); season with salt and pepper. Toss to combine; season with salt and pepper to taste.
6
Slice the pizza & serve your dish:
Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Serve the pizza with the salad on the side. Garnish the pizza with the remaining grated Grana Padano cheese. Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
2
Make the sauce:
In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat and stir in the quark cheese; season with salt and pepper to taste.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest 5 minutes.) Carefully transfer to the sheet pan; rub into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread as much of the sauce as you’d like onto the dough (you may have extra sauce). Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Prepare the salad ingredients:
While the pizza bakes, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the apple lengthwise. Combine in a large bowl.
5
Make the dressing & salad:
While the pizza continues to bake, in a bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste. Just before serving, to the bowl of prepared salad ingredients, add the almonds and enough of the dressing to coat (you may have extra dressing); season with salt and pepper. Toss to combine; season with salt and pepper to taste.
6
Slice the pizza & serve your dish:
Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Serve the pizza with the salad on the side. Garnish the pizza with the remaining grated Grana Padano cheese. Enjoy!
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