FIVE CHEESE PIZZA

There is an art to blending flavors, and each cheese lends its own voice—cheddar sharp, mozzarella creamy, parmesan nutty, gouda rich, muenster smooth. The dough crisps in the fire, cradling a molten crown of golden perfection. Each bite lingers, a harmony of salt, fat, and heat.

And so, I give you this recipe—not merely for sustenance but for the simple pleasure of crisped dough, molten cheese, and the perfect alchemy of heat and time.

FIVE CHEESE PIZZA

~ Ingredients ~

1 1/2 C Grated sharp cheddar cheese

1 1/2 C Grated mozzarella cheese

1 1/2 C Grated gouda cheese

1 1/2 C Grated muenster cheese

1 1/2 C Grated parmesan reggiano cheese

15 oz can of dices fire roasted tomatoes

6 oz can of tomato paste

1 Tbsp dried basil

1 Tbsp dried oregano

1/2 Tbsp dried pepper flakes

4 Garlic cloves

1 tsp Pink salt

2 tsp Black pepper

4 Naan bread pizza crusts

1 Stick unsalted Irish butter

Prep - 15 min

Cooking Time - 6-8 min

Serves - 6

~ Prep ~

Grate all 5 cheeses and place them in separate bowls. In a blender, pour diced fire-roasted tomatoes and garlic and blend on low for 20 seconds, then high for 20 seconds. Remove and place in a bowl. Add basil, oregano, red pepper flakes, pink salt, and pepper to combine. Melt butter and brush onto the bottom of the naan bread. On the top of each naan bread pizza crust, ladle 1 scoop of tomato sauce and spread evenly (leaving 1/2 inch crust all the way around). Evenly spread 5 cheeses to your liking. Note - too much cheese won't melt. The amount of cheese in this recipe should make all 4 pizzas.

~ Grilling Instructions ~

Heat the grill to 450 degrees with a pizza stone on it. Place the pizza on the pizza stone and cook for 6-8 minutes, or until the naan bread is golden brown on the bottom and the cheese has melted. If you don't have a pizza stone, you can cook straight on the grill but watch to make sure the bottom gets grill marks but doesn't burn.