Laurie's Kitchen

A cooking blog of some of my favorites

Three Cheese Garden Pizza April 1, 2012

Filed under: Cheese,Dinner,Pizza,Recipe Swap,Vegetarian Optional — laurms15 @ 7:28 pm

I’ve started up again with my recipe swap ladies and I was excited that this weeks theme was “fast and easy”. Work has been crazy so “fast and easy” is about all I can cook right now. Plus it was meat free and perfect for a Friday during Lent.

I was assigned Three Cheese Garden Pizza from Lauren check out the recipe on her blog here: Lauren’s Kitchen.

This recipe was a hit with my husband and I would absolutely make it again. The other plus to this is that you can vary the veggies based on whats in the fridge and I always love a way to use up veggies at the end of the week!


  • 1 package refrigerated pizza crust
  • 1 small onion, sliced into rings
  • 1 medium zucchini, sliced
  • 2 plum tomatoes, sliced
  • 1 cup asparagus tips
  • 2 garlic cloves, pressed
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1/4 cup grated parmesan
  • 1 teaspoon Italian seasoning

Lauren’s recipe called for 1 cup of mushrooms, sliced. I skipped that part in favor of asparagus tips because I’m not a fan of mushrooms but you could do both mushrooms and asparagus if you like them both!

1. Preheat oven to 400°F. Using lightly floured roller, roll pizza crust into a 14-inch circle on large round stone. Bake crust 7 minutes. Remove from oven; place on cooling rack.

2. Using a mandolin slicer fitted with v-shaped blade, slice onion, zucchini and tomatoes. If you don’t have a slicer just cut them very thinly so they will cook evenly.

3. Using a garlic press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges.


5 cheese pizza w/ veggies and prosciutto February 14, 2011

Filed under: Dinner,Pizza,Vegetarian Optional — laurms15 @ 12:51 pm

1 package regular pizza dough (you can make your own but the one I buy makes 2 pizzas)
1 package Trader Joes quattro-formaggio cheese (If you don’t have TJ’s near you can combine Parmesean, Asiago, Fontina and Mild Provelone Cheeses to get the same thing)
1 package prosciutto
1 log of chevre (goat cheese)
1 package asparagus (feel free to add other veggies if you like)
Fresh basil
Olive oil, S&P

VEGETATION OPTION (cut out the prosciutto and feel free to add other veggies)

1) Let the pizza dough sit at room temperature for at least a half hour before you make the pizza. 2) Preheat the oven (I set mine at 350 degrees F).
3) While it’s resting, chop your asparagus into 3/4 inch strips.
4) Cut the dough in half and stretch it into your pizza pan. You want it to be thin, but without holes.
3) Bake the dough for a few minutes to get it cooked enough to support
the toppings. This will help give you a really nice crispy crust.
4) Remove it from the oven and slide a spatula underneath it to loosen it from the pan.
5) Add olive oil to the crust, then top it with half the cheeses, asparagus and pieces of prosciutto. Add salt and pepper to the top to taste.
6) Place in the oven and bake until golden crusted and oozing with cheesy-deliciousness.
7) Top with freshly cut basil and dig in!

This recipe makes enough for two 14 inch pies.

You can also cut this into tiny pieces for appetizers.