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Crispy Pizza with Four Cheeses and Lemon

There are so many great approaches to topped flatbreads and pizzas – we encourage you to play with your own! The recipe calls for a ‘boule’ (or ball) of dough. Use your favorite recipe for flatbread dough, buy pre-made raw dough from the refrigerated section of your grocery store, try a new gluten-free cornmeal crust recipe or even a cauliflower-based keto-friendly crust. It becomes a quick weeknight supper if you opt for pre-baked, or get your hands dirty developing your own go-to dough!

Recipe adapted from Melinda Miller at Tassajara
Serves 4


  • 1 lbs boule pizza dough (for a 13” crust)
  • 3 TBS olive oil, separated
  • 1 tsp minced garlic
  • 1 tsp chopped fresh oregano
  • ½ cup grated fontina cheese
  • ½ cup grated provolone cheese
  • ½ cup grated parmesan cheese
  • ¼ cup crumbled bleu cheese
  • ½ of a red onion
  • ½ of a lemon
  • 3 cups arugula, optional
  • Salt and pepper, to taste


If you are not using a pre-baked crust, pre-heat your oven to 350 degrees for about 5-10 minutes. Roll out dough into a thin round and brush with 1 TBS olive oil. Once the oven is up to temperature, place the round on a baking sheet and bake for 5 minutes just to get the crust solid and set. Remove crusts from oven and set aside, then raise the oven temperature to 450 degrees for the final bake.

Combine remaining olive oil, garlic, and oregano (or another strong herb like rosemary) in a small bowl, and set aside. Combine fontina, provolone and parmesan in a medium bowl, and set aside. Using a mandolin, shave the red onion into very thin slices, and set aside. Then repeat the process with the lemon, removing the seeds as you go. It’s OK if the red onion or the lemon slices fall apart, it’s pizza!

Brush the tops of the crusts with garlic-oregano oil. Top the crusts with the grated cheese blend, and sprinkle on the crumbled bleu cheese; and then layer on the onion and lemon slices. Place back in the oven and bake until cheese is melted, lemons and onions are cooked through, and crust is crisp and browning (about 3 minutes).

If you’d like to add some greens to your pizza, toss the arugula with the final TBS of olive oil, salt and pepper to taste, and top the warm pizza with your fresh greens and enjoy!

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