Five cheeses balanced across two pizzas, with a modest amount of blue cheese.
New cookbook version · Makes 2 pizzas
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2 pizza dough balls, about 250 g each
- 2 tbsp olive oil
- 150 g mozzarella
- 60 g cheddar
- 60 g ricotta
- 40 g Parmesan
- 30 g blue cheese
- Black pepper
- 1 tsp thyme leaves
Method
- Heat oven with a heavy tray or stone to 240–250°C.
- Stretch dough into two rounds and brush lightly with olive oil.
- Scatter mozzarella and cheddar, add small ricotta dollops, then Parmesan and blue cheese.
- Bake 8–12 minutes until the base is cooked and cheese is golden.
- Finish with pepper and thyme. Rest briefly before slicing.