Get the Three Cheeses to the Rescue Pizza Recipe
As I type this recipe, fires are burning in Los Angeles. I see so many people on the news and on social media helping to feed our first responders and people impacted by this disaster with pizza. It warms my heart and hopefully gives some peace to people who, for the time being, surely feel like they have nowhere to turn.
The most giving person I know is my partner, Donna Baldwin, who is always there to lend a helping hand. This time it’s no different: Donna rescued some farm animals and relocated them to her land in Northern California. There, they will roam free and hopefully love their new home.
So, in honor of these animals — and, of course, Donna — I combined a pizza with sheep milk, goat milk and cow milk cheese. Unity, togetherness and love in the fields — and in a pizza.
I added a little pop of sweet acidity with oven-roasted tomatoes, a little earthy freshness with baby arugula and rounded it all out with some roasted garlic oil.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
- 1 pint of Campari or cherry tomatoes
- Olive oil
- Salt/pepper
- 1 ounce sheep milk ricotta
- 1 ounce goat cheese
- 1 ounce whole-milk mozzarella
- 1 ounce fresh mozzarella
- 6-8 pieces of roasted tomato
- Roasted garlic olive oil
- ⅓ cup baby arugula, torn into small
- sections
- 8-10-ounce dough ball
- For the roasted tomatoes: Halve or quarter tomatoes, depending on size.
- Drizzle them with olive oil, sprinkle with salt and pepper and place everything on a sheet pan.
- Cook tomatoes in a 200-degree oven for 6-8 hours.
- Let them cool before adding to an air-tight container for storage.
- For the pizza: Stretch your dough ball to the desired size and sprinkle the whole-milk mozzarella and sheep milk ricotta onto the pizza.
- Bake at 550 F for 8-10 minutes or until the desired bake level.
- When the pizza is finished baking, place it on cooling rack and pinch and place goat cheese and roasted tomatoes around the pizza.
- Sprinkle with baby arugula and drizzle with roasted garlic olive oil.
