Cheeses Pizza Recipe (2024)

what is the replacement for Taleggio?

Two suggestions. 1) Make this pizza. 2) Make it again.

You can use a fontina or havarti as a substitute

i've made this many times now, often with a naan from the store as the base. with a light arugula and red onion salad it is a sophisticated, fast, easy dinner for friends.

The cream is genius if you’ve steeped sliced garlic in it. As instructed, Brush on crust before adding cheeses. Bake as directed. Then drizzle on a little of the garlic cream on top of hot baked pizza before adding sprinkling of Parmesan. Serve w side of arugula tossed w balsamic vinegar and tad of olive oil.

If you go TO Roberta's, they actually call this pie the Cheesus Christ. They sometimes offer the Cheesus H Christ (and always available off menu, by the way), which is the addition of a drizzle of honey. It takes this pie, which is my favorite of theirs, into its own realm. The sweetness of the honey is the perfect balance to the bite of the pepper and the stinkiness of the taleggio. Just do it.

Anybody trouble by the heat oven for a hour before. If everyone did that that would be a huge waste.

If you baked a cake for an hour, would you think it is a waste? A pizza stone needs to be really hot. The way you use a pizza stone is to first heat it in a very hot oven for an hour. I.e., it's necessary if you want to use a pizza stone. Hence, it's not wasteful.

Lol @ “Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.”8-10 grinds is not an exceptional amount of pepper. Especially when referring to a (pizza) replication of Cacio e Pepe.

I build the pizza on parchment paper. Slide the pizza with paper onto the stone, then pull the paper out a minute or two later.

Holy cow, give your readers a chance by describing how to slide a raw pizza dough off the peel. You are asking for them to splatter this pizza all over their blazing hot oven. Readers, please use dust your peel with corn meal or even flour. Pizza makers golden rule is to shuffle your peel quickly to make sure the dough is going to slide off easily. If your dough does not slide, you must put something under it to keep it from sticking. Trust me.

Can anyone help me understand what role the cream is playing here?

Do try this version: use Fontina and Stilton in equal parts, shower with grated Parmesan after baking and a large amount of freshly ground pepper. It is incredibly delicious!!!

Who cares if it's round? :-)

I used closer to 2T heavy cream steeped in garlic, as per another reviewer’s suggestion. I also used a lot more mozzarella and taleggio than the recipe called for. Topped with honey and red pepper flakes. Delicious!

Would using puff pastry for the dough work? ( Looking for a short cut)..

Does anyone know the purpose of the cream? I don’t see the answer to the previously asked question. And could you substitute with say ricotta or whey from drained yogurt etc.?

Amazing! Spread crust w heavy cream. Dot the tallegia cheese chunks all over, almost touching. Cover with caramelized onions and add heavy parm layer on top. Really great.

Can this be done without a pizza stone or tiles?

This was SO good as written! Well we forgot the pepper. But even so it was a sad moment to eat the last bite. Thank you so much for this recipe. We had it with an organic and unfiltered Chianti that matched the richness of the cheese perfectly.

Made with my own pizza dough recipe. Used Gruyere instead of Havarti as I bought some for the recipe but found it unpleasantly stinky. Very tasty even without heating the oven for an hour (I have a pizza setting on my oven which works great). Will make my version again!

Crazy good! I substituted gruyere and brie for the taleggio and we actually prefer that combination. I can always find those two cheeses. I use a mixed pepper corn blend and A LOT of it. Try the finished pizza drizzled with some hot honey. One of our favorite pizzas.

Gruyère and fresh rosemary (cause that is what I had). Best pizza I have made yet.

Couldn't get into this. My sub-par dough didn't help, but I found the taste of cream pretty overwhelming.

DELICIOUS AND WILL MAKE AGAIN!! And again!! I do need a pizza peel for next time

This is fantastic! I added a few ground herbs to it and made the dough as thin as I could. Next time? I'm going to add some caramelized onions!

Made and baked pizza exactly, except added some pitted and halved Moroccan sun-dried olives (about 15) before baking. Loved this recipe--truly delicious. For leftovers, I reheated slices, then topped with arugula dressed with lemon juice, olive oil, salt and pepper. I also topped with a bit of chili oil. Will include these additions next time I make this pizza, which will be soon. A great take on pizza!

How do you know when the maple syrup is reduced to 3/4 cup? I wonder about cooking it to a certain temperature, as one does with maple cream. Has anyone tried this with substituting maple syrup for the brown sugar?

The 5 Best Substitutes for Taleggio Cheese Brie Cheese Fontina Cheese Gruyere Cheese Bel Paese Cheese Havarti Cheese