Three-Cheese Pizza with Creamy Tomato Sauce & Romaine Salad

Three-Cheese Pizza

with Creamy Tomato Sauce & Romaine Salad

Group Created with Sketch. 50 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 890 Cals/serving
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For this crowd-pleasing pizza, we’re layering three kinds of cheese (fontina, mozzarella, and parmesan) on top of our red sauce, which gets a lift from creamy mascarpone and classic Italian seasonings. A crisp romaine, apple, and carrot salad adds refreshing contrast.

For this crowd-pleasing pizza, we’re layering three kinds of cheese (fontina, mozzarella, and parmesan) on top of our red sauce, which gets a lift from creamy mascarpone and classic Italian seasonings. A crisp romaine, apple, and carrot salad adds refreshing contrast.

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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, then preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater, discarding any rind. Tear the mozzarella cheese 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 frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato sauce and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste.

Assemble & bake the pizza:
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 for 5 minutes.) Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina cheese, mozzarella cheese, and half the parmesan cheese; season with salt and pepper. Bake 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the pizza bakes, cut off and discard the root ends of the lettuce; roughly chop the leaves. Peel the carrots; grate on the large side of a box grater. Core and medium dice the apple.

Make the salad:
5 Make the salad:

While the pizza continues to bake, to make the dressing, 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, in a large bowl, combine the chopped lettuce, grated carrots, diced apple, and almonds; season with salt and pepper. Add enough of the dressing to coat (you may have extra dressing). Toss to combine; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Transfer the baked pizza to a cutting board and cut into 8 equal-sized pieces. Garnish with the remaining parmesan cheese. Serve the finished pizza with the salad on the side. Enjoy!

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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, then preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater, discarding any rind. Tear the mozzarella cheese 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 frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato sauce and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste.

Make the sauce:
Assemble & bake the pizza:
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 for 5 minutes.) Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina cheese, mozzarella cheese, and half the parmesan cheese; season with salt and pepper. Bake 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

4 Prepare the remaining ingredients:

While the pizza bakes, cut off and discard the root ends of the lettuce; roughly chop the leaves. Peel the carrots; grate on the large side of a box grater. Core and medium dice the apple.

Prepare the remaining ingredients:
Make the salad:
5 Make the salad:

While the pizza continues to bake, to make the dressing, 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, in a large bowl, combine the chopped lettuce, grated carrots, diced apple, and almonds; season with salt and pepper. Add enough of the dressing to coat (you may have extra dressing). Toss to combine; season with salt and pepper to taste.

6 Serve your dish:

Transfer the baked pizza to a cutting board and cut into 8 equal-sized pieces. Garnish with the remaining parmesan cheese. Serve the finished pizza with the salad on the side. Enjoy!

Serve your dish: