Three Cheese Pizza

with Creamy Tomato Sauce & Spicy Ranch Salad

50 MIN

+$1.99/serving 4 Servings

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add Prosciutto

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 butter lettuce salad featuring juicy tomatoes, pickled peppadew peppers, and crispy onions for a welcome crunch.
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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
22 oz Pizza Dough
1 head Butter Lettuce
½ lb Grape Tomatoes
2 cloves Garlic
1 8-Oz Can Tomato Sauce
4 oz Fresh Mozzarella Cheese
4 oz Shredded Fontina Cheese
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese
1 oz Pickled Peppadew Peppers
3 Tbsps Ranch Dressing
1 Tbsp Hot Sauce
⅓ cup Crispy Onions
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

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. Tear the mozzarella into small pieces.

2 Make the sauce

In a small pot, heat a drizzle 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 oregano and tomato sauce (carefully, as the liquid may splatter); 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.

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 fontina, mozzarella pieces, and half the parmesan; season with salt and pepper. Bake, rotating the sheet pan halfway through, 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. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. Halve the tomatoes. To make the dressing, in a large bowl, combine the ranch dressing, a drizzle of olive oil, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

5 Finish & serve your dish

Just before serving, to the bowl of dressing, add the chopped lettuce, chopped peppers, and halved tomatoes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Top with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding) and remaining parmesan. Serve the finished pizza with the salad on the side. Garnish the salad with the crispy onions. Enjoy!