10 Cheese Pizza
Ingredients
- 27 oz Pizza Dough (for an 18″ pie)
- 14 oz. Fresh Mozzarella, to cover the pie with thin slices) (#140715)
- 14 oz. White Cheddar Cheese, shredded (#172003)
- Shredded Mozzarella, to cover the dough (#170212)
- 10 oz. Gorgonzola Cheese (#190515)
- 14 oz. Parmigiano-Reggiano Cheese, finely sliced (#190255)
- 10 oz. Caciocavallo Cheese, finely sliced (#1000267)
- 12 oz. Gruyere Cheese, shredded (#193114)
- Mild Provolone Cheese, sliced to cover pizza, 7-8 slices (#150250)
- 10 oz. Romano Cheese, shredded (#1001326)
- 10 slices American Cheese (#171700)
- 6 tsp. Olive Oil (#280398)
- 1 tsp. Red Pepper (#450418)
- 9 sliced Red ripe Tomatoes, drained well (#340095)
- 9 oz. Pizza Sauce (#400010)
- 10 large leaves of Fresh Basil (#1003750)
- 1 Tbsp. Fresh Oregano
Directions
- Stretch out the dough on a fine-mesh screen. Cover with sauce. Cover the dough with your regular shredded mozzarella. Add Parmigiano-Reggiano cheese. next, cover the pie with the Gruyere cheese. Add sliced tomatoes to cover the pie. Place a few drops of olive oil on your sliced tomatoes. Add basil. Add the following cheeses in this order: Romano, Gorgonzola, Provolone, American and Caciocavolla. Add oregano and pepper. Last, add fresh mozzarella cheese and the rest of the oil. Cover the pie with aluminum foil.
- Bake at your regular pizza oven temperature (at least 475 degrees F) for about 4 minutes. Then remove the foil and cook until done (around 8 minutes, depending on your oven temperature). For wood-burning ovens, keep the foil on longer to avoid burning the cheese.