Ingredients with Measurements:
- 1 pound pizza dough
- 4 ounces Robiola Alta Langa cheese, sliced
- 1/4 cup tomato sauce
- 1/4 cup sliced red onion
- 1/4 cup sliced mushrooms
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh basil
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Pizza stone or baking sheet
- Rolling pin
- Pizza cutter
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C) with a pizza stone or baking sheet inside.
2. Roll out the pizza dough on a lightly floured surface to desired thickness.
3. Spread the tomato sauce evenly over the pizza dough, leaving a 1-inch border.
4. Arrange the sliced Robiola Alta Langa cheese on top of the tomato sauce.
5. Add the sliced red onion, mushrooms, and black olives on top of the cheese.
6. Drizzle the olive oil over the toppings and season with salt and pepper to taste.
7. Transfer the pizza to the preheated pizza stone or baking sheet.
8. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove the pizza from the oven and sprinkle with chopped fresh basil.
10. Cut the pizza into slices and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 450°F (230°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 620mg
Total carbohydrates: 34g
Dietary fiber: 2g
Total sugars: 3g
Protein: 12g
Substitutions for ingredients:
- Robiola Alta Langa cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Tomato sauce can be substituted with pesto or Alfredo sauce.
- Red onion, mushrooms, and black olives can be substituted with any pizza toppings of your choice.
Variations:
- Add cooked bacon or sausage for a meatier pizza.
- Top with arugula or spinach for a fresh twist.
- Use a gluten-free pizza crust for a gluten-free option.
Tips and tricks:
- To prevent the pizza from sticking to the pizza stone or baking sheet, sprinkle cornmeal or flour on the surface before placing the pizza on it.
- For a crispier crust, pre-bake the pizza crust for 5-7 minutes before adding the toppings.
- Let the pizza rest for a few minutes before cutting to allow the cheese to set.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pizza, preheat the oven to 350°F (175°C) and place the pizza on a baking sheet. Bake for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden pizza board or a large platter.
Garnishes:
Garnish with additional chopped fresh basil or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the crust is too thick or too thin, adjust the amount of dough used and the rolling technique.
- If the cheese is not melting, try slicing it thinner or increasing the baking time.
Food safety advice:
- Make sure to cook the pizza to an internal temperature of 165°F (74°C) to ensure food safety.
- Store leftover pizza in the refrigerator within 2 hours of cooking.
Food history:
Robiola Alta Langa is a soft cheese from the Piedmont region of Italy, known for its creamy texture and delicate flavor.
Flavor profiles:
This pizza has a savory and tangy flavor from the tomato sauce and cheese, balanced by the sweetness of the red onion and the earthiness of the mushrooms.
Serving suggestions:
Serve the pizza as a main course for dinner or as an appetizer for a party.
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Region: Italian