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 amazing.
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 and some easy pizza dough, 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.
3 Cheese Rosemary and Pepperoni Pizza
3 Cheese Rosemary and Pepperoni Pizza is an utterly outstanding combination of flavors on the cheesiest pizza you'll ever eat!
- 1 lb pizza dough or ½ my pizza dough recipe
- ½ cup pizza sauce or marinara sauce
- 6 oz mozzarella cheese, shredded
- 6 oz Italian fontina cheese, shredded
- 2 oz ricotta cheese (about ¼ cup)
- 2 tbsp chopped fresh rosemary
- Sliced pepperoni
- Flour, for dusting and rolling
- 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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wow that looks absolutely delicious!
This pizza looks great! I’ve been thinking about getting a pizza stone because my dough never truly comes out right. It’s kind of subpar.
Over the years, our stone has been one of the best investments in our kitchen. Go for it!
I’ve never been much of a pepperoni girl, but this has me singing a totally different tune. Even though I just ate leftover pizza for lunch. And yes, that stone preheat is challenging but so worth it! If Ben is home before me, I usually have him preheat the stone when I start driving home so it’s had at least a good 45 minutes before I get to it.
I’m not a huge pepperoni fan either but it so works with the rosemary and ricotta. Ahhh the rosemary…
That is one beautiful pizza! My pizza stone cracked and the upside-down baking pan substitute wasn’t even close. Sad pizza.
Thanks, Shawnda! Yes, we had more than our fair share of sad pizzas this past year, even with the stone.
What a great flavor combination! I can’t wait to try it. I’ve figured out that the only way I will let the oven and the stone preheat long enough is to wait to shape the dough and top the pizza after it’s already been on for a few minutes. Ridiculous how I have to trick myself to do what I know I should do!
This pizza looks so delicious.
Oh yum, all those cheeses…the rosemary!!! I don’t know why I have never put ricotta on a pizza before, but I will now!
[…] Source: Smells Like Home […]
I made this recently, it was SO YUMMY! Thank you for sharing!
You’re welcome and thanks for coming back to let me know! This has been our favorite homemade pizza for almost a year now and I’m so happy to be able to share it here.
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