Three-Cheese Pizza with Creamy Tomato Sauce & Arugula Salad
Family Friendly

Three-Cheese Pizza

with Creamy Tomato Sauce & Arugula Salad

50 MIN
+$1.95/serving 4 Servings
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    From the Test Kitchen

    A combination of fontina, parmesan, and fresh mozzarella cheese melt together over a flavorful tomato sauce to create this irresistible pizza. It’s served with a fresh arugula salad featuring juicy peaches, pickled peppadew peppers, and roasted almonds for a welcome crunch.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Three-Cheese Pizza with Creamy Tomato Sauce & Arugula Salad
    Title
    • 3 oz Prosciutto
    • 22 oz Pizza Dough
    • 1 8-Oz Can Tomato Sauce
    • 2 cloves Garlic
    • 2 Peaches
    • 4 oz Arugula
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 4 oz Fontina Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 4 oz Fresh Mozzarella Cheese
    • 2 Tbsps Sliced Roasted Almonds
    • 1 oz Pickled Peppadew Peppers
    • 1 tsp Whole Dried Oregano
    • 2 Tbsps Red Wine Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces.  

    Make the sauce
    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 constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.  

    Assemble & bake the pizza
    3 Assemble & bake the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, and half the parmesan; season with salt and pepper. Bake 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.  

    Prepare the remaining ingredients
    4 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Roughly chop the peppers. Halve, pit, and thinly slice the peaches. To make the vinaigrette, in a large bowl, combine the Italian seasoning, vinegar, and 1 tablespoon of olive oil.  

    Make the salad
    5 Make the salad

    Just before serving, to the bowl of vinaigrette, add the arugula, chopped peppers, sliced peaches, and almonds; season with salt and pepper. Toss to combine; taste, then season with salt and pepper if desired.

    Finish & serve your dish
    6 Finish & serve your dish

    Remove the plastic lining between the slices of prosciutto. Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Top the baked pizza with the prosciutto (tearing into bite-sized pieces before adding) and remaining parmesan. Serve the finished pizza with the salad on the side. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces.  

    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 constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.  

    Make the sauce
    Assemble & bake the pizza
    3 Assemble & bake the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, and half the parmesan; season with salt and pepper. Bake 17 to 22 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 remaining ingredients

    Meanwhile, wash and dry the fresh produce. Roughly chop the peppers. Halve, pit, and thinly slice the peaches. To make the vinaigrette, in a large bowl, combine the Italian seasoning, vinegar, and 1 tablespoon of olive oil.  

    Prepare the remaining ingredients
    Make the salad
    5 Make the salad

    Just before serving, to the bowl of vinaigrette, add the arugula, chopped peppers, sliced peaches, and almonds; season with salt and pepper. Toss to combine; taste, then season with salt and pepper if desired.

    6 Finish & serve your dish

    Remove the plastic lining between the slices of prosciutto. Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Top the baked pizza with the prosciutto (tearing into bite-sized pieces before adding) and remaining parmesan. Serve the finished pizza with the salad on the side. Enjoy! 

    Finish & serve your dish
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