3 cheese rosemary and pepperoni pizza: Indulgent and fresh at the same time, fontina, mozzarella, and dollops of ricotta get all melted and gooey on this fantastic pepperoni pizza that’s sprinkled with fresh rosemary. If homemade pizza is your thing, you MUST try our family favorite!
Never in a million years would I have thought that it would take over a year of using our new ovens to finally make a decent pizza. Seriously. Even with a stone (and a stone setting!), we’ve had so much trouble.
I blamed it on the dough. Though we never had a problem with the dough in our old oven.
I blamed it on Kyle for putting too much cheese on the pizza, thus yielding an oozy mess. I’m not too far off on that one.
I blamed it on the blasted ovens. “Shitty ovens”, I thought, even though they put a dent in our wallets that I don’t want to talk about.
But in reality, the problem was my utter impatience. It wasn’t the dough, Kyle, or the ovens themselves. After a complete flop of both a pizza and a calzone one night a few weeks ago that ended in us ordering a delivery pizza and calzone – sigh – I read the Use and Care manual for the ovens. Who does this??
Turns out with the pizza stone in the oven, our oven(s) needs to preheat for at least 30 minutes at 500° F…which I sort of knew already but refused to acknowledge.
Anyway, the following weekend, I cranked up the oven and sat down with a book (a real paperback!) while the oven and stone preheated in order to prevent myself from dancing around the kitchen with impatience, willing the oven to preheat faster. What’s that about a watched pot?
The pizza we made that night was one we’ve made a few times in the past year. It’s one with bold flavors and simple ingredients.
Ricotta, mozzarella and fontina round out the cheese category. I LOVE how fontina melts in the oven (case in point: this baked fontina garlic cheese dip) so I knew it would be just perfect with the mozz and ricotta on this pizza.
The boldness comes in with some old-school pepperoni and chopped fresh rosemary. The combination of everything together is just killer. The rosemary really shines through, giving a pizza that could be considered heavy a lightness you wouldn’t expect.
Mediocre pizzas no more! Along with a suuuuper hot oven, this 3 cheese rosemary and pepperoni pizza not only negates the need for flop-induced take-out, but it reminds me of how much we love creating great food at home.
- Set a rack in the oven to the lowest position. Preheat the oven and a pizza stone, if using, to 500° F for at least 30 minutes - up to an hour is best.
- Dust a work surface lightly with flour and roll out the pizza dough into a 12- to 14-inch circle. Transfer the dough to a large piece of parchment paper; reshape the dough if necessary. Spoon on some sauce evenly over the dough out to within ½-inch from the edges. Sprinkle on three-quarters of the mozzarella and fontina cheeses. Dollop the ricotta cheese by the tablespoon over the cheese then toss on some pepperoni - how much you use is up to you. Sprinkle the rosemary over everything followed by the remaining mozzarella and fontina cheeses.
- Once the oven is preheated, transfer the pizza on the parchment paper to the stone or a baking sheet. Bake for 12 to 14 minutes. Remove the pizza from the oven and allow it to rest for 5 minutes before slicing.
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