Cheeses Pizza
- Total Time
- 15 minutes, plus 1 hour to heat oven
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 112-inch round of pizza dough, stretched (see recipe)
- 4teaspoons heavy cream
- 2ounces fresh mozzarella
- 1½ounces fresh taleggio
- Ground black pepper
- 1ounce Parmesan, finely grated
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
549 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 26 grams protein; 1255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
- Step 2
Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.
- Step 3
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
- Step 4
Scatter the Parmesan over the pizza and serve immediately.
Private Notes
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Cooking Notes
ted
what is the replacement for Taleggio?
Mike Masin
Two suggestions. 1) Make this pizza. 2) Make it again.
Luther
You can use a fontina or havarti as a substitute
lrramac
i've made this many times now, often with a naan from the store as the base. with a light arugula and red onion salad it is a sophisticated, fast, easy dinner for friends.
Lynn
The cream is genius if you’ve steeped sliced garlic in it. As instructed, Brush on crust before adding cheeses. Bake as directed. Then drizzle on a little of the garlic cream on top of hot baked pizza before adding sprinkling of Parmesan. Serve w side of arugula tossed w balsamic vinegar and tad of olive oil.
Linda
If you go TO Roberta's, they actually call this pie the Cheesus Christ. They sometimes offer the Cheesus H Christ (and always available off menu, by the way), which is the addition of a drizzle of honey. It takes this pie, which is my favorite of theirs, into its own realm. The sweetness of the honey is the perfect balance to the bite of the pepper and the stinkiness of the taleggio. Just do it.
jon
Anybody trouble by the heat oven for a hour before. If everyone did that that would be a huge waste.
Naomi
If you baked a cake for an hour, would you think it is a waste? A pizza stone needs to be really hot. The way you use a pizza stone is to first heat it in a very hot oven for an hour. I.e., it's necessary if you want to use a pizza stone. Hence, it's not wasteful.
Barney
Lol @ “Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.” 8-10 grinds is not an exceptional amount of pepper. Especially when referring to a (pizza) replication of Cacio e Pepe.
Ingridemma
I build the pizza on parchment paper. Slide the pizza with paper onto the stone, then pull the paper out a minute or two later.
Corey
Holy cow, give your readers a chance by describing how to slide a raw pizza dough off the peel. You are asking for them to splatter this pizza all over their blazing hot oven. Readers, please use dust your peel with corn meal or even flour. Pizza makers golden rule is to shuffle your peel quickly to make sure the dough is going to slide off easily. If your dough does not slide, you must put something under it to keep it from sticking. Trust me.
KensCooking
Made home-made pizza almost once/week for 6 or so years.
This one, yeah, make it. Definitely. Don't ask. Just make it. Then eat it.
Su
Can anyone help me understand what role the cream is playing here?
Tina
Do try this version: use Fontina and Stilton in equal parts, shower with grated Parmesan after baking and a large amount of freshly ground pepper. It is incredibly delicious!!!
Carey
Who cares if it's round? :-)
Susan
We just can't get enough of this pizza! If I can't find Tallegio, I try and get some Wisconsin Brick Cheese. As a third alternative, I use Gruyere which gives it an even more interesting profile. We make it in our pizza oven outdoors and the wood firing makes it a really special night.
Sarah R
I used closer to 2T heavy cream steeped in garlic, as per another reviewer’s suggestion. I also used a lot more mozzarella and taleggio than the recipe called for. Topped with honey and red pepper flakes. Delicious!
Mary
Would using puff pastry for the dough work? ( Looking for a short cut)..
Lydia
Does anyone know the purpose of the cream? I don’t see the answer to the previously asked question. And could you substitute with say ricotta or whey from drained yogurt etc.?
niL
Amazing! Spread crust w heavy cream. Dot the tallegia cheese chunks all over, almost touching. Cover with caramelized onions and add heavy parm layer on top. Really great.
Sarah
Can this be done without a pizza stone or tiles?
Linda
This was SO good as written! Well we forgot the pepper. But even so it was a sad moment to eat the last bite. Thank you so much for this recipe. We had it with an organic and unfiltered Chianti that matched the richness of the cheese perfectly.
Cooking with Cats
Made with my own pizza dough recipe. Used Gruyere instead of Havarti as I bought some for the recipe but found it unpleasantly stinky. Very tasty even without heating the oven for an hour (I have a pizza setting on my oven which works great). Will make my version again!
Betsy
Crazy good! I substituted gruyere and brie for the taleggio and we actually prefer that combination. I can always find those two cheeses. I use a mixed pepper corn blend and A LOT of it. Try the finished pizza drizzled with some hot honey. One of our favorite pizzas.
mdk
Gruyère and fresh rosemary (cause that is what I had). Best pizza I have made yet.
Bennett
Couldn't get into this. My sub-par dough didn't help, but I found the taste of cream pretty overwhelming.
Donna.
DELICIOUS AND WILL MAKE AGAIN!! And again!! I do need a pizza peel for next time
celia
This is fantastic! I added a few ground herbs to it and made the dough as thin as I could. Next time? I'm going to add some caramelized onions!
Nancy L
Made and baked pizza exactly, except added some pitted and halved Moroccan sun-dried olives (about 15) before baking. Loved this recipe--truly delicious. For leftovers, I reheated slices, then topped with arugula dressed with lemon juice, olive oil, salt and pepper. I also topped with a bit of chili oil. Will include these additions next time I make this pizza, which will be soon. A great take on pizza!
Ruby Colette
How do you know when the maple syrup is reduced to 3/4 cup? I wonder about cooking it to a certain temperature, as one does with maple cream. Has anyone tried this with substituting maple syrup for the brown sugar?
Steve
Don't know how you found your way here to this recipe and hope you find your way back for the answer ... When you're pouring the maple syrup into the pan, only pour in 3/4 cup, then note that level in your pan. Then add the rest of the syrup and boil it down to the 3/4 cup mark.
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