Cheese Pizza

Cheese Pizza


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Cheese Pizza

Who doesn’t love pizza?!


½ Recipe Basic Pizza Dough

1 Cup Victoria’s Secret Pizza Sauce

2 Tablespoons Freshly Grated Parmesan Cheese

1 Cup Shredded Mozzarella Cheese

Prepare pizza dough & prepare Victoria’s Secret Pizza Sauce.  Shape pizza dough as directed.  Sprinkle with Parmesan and spread sauce over Parmesan cheese and top with mozzarella.  Preheat oven to 450° F.  Let prepared pizza rest for about 20 minutes before putting into the oven.  Bake until crust is golden which should be approximately 15 to 20 minutes.  Serves 4

Pizza Toppings

If you want to top your pizza with more than cheese here are some ideas.  To keep the crust crispy, scatter cheese over the dough before topping with other ingredients.  Sprinkle fresh herbs over the pizza just before serving. 

Try these delicious combinations or make up your own:

1)    Grilled radiccio, cooked crumbled pancetta or bacon, crumbled goat cheese and chopped fresh sage.

2)     Sautéed cremini mushrooms, cooked sweet Italian sausage, black or green pitted olives, thinly sliced fresh mozzarella cheese and dried oregano.

3)    Coarsley chopped grilled eggplant, marinated artichoke hearts, chopped plum tomatoes, shredded mozzarella cheese and fresh basil leaves. 

4)    Thinly sliced mozzarella cheese, crumbled gorgonzola, spoonfuls of ricotta, freshly ground pepper and fresh basil leaves. 


Basic Pizza Dough


1 ¼ Cups Warm Water (105° to 115° F)

1 Package Active Dry Yeast

1 Teaspoon Sugar

2 Tablespoons Olive Oil

2 Teaspoons Salt

Approximately 4 Cups Unbleached Flour or Approximately 3 ½ Cups Bread Flour

Cornmeal for Sprinkling

In a large bowl, combine ¼ cup warm water, yeast and sugar. Stir to dissolve.  Let stand for about 5 minutes or until foamy.  Be careful that the water is not hot or it will kill the yeast. 

With a wooden spoon, stir in the remaining 1 cup of warm water, oil, salt and 1 ½ cups flour until smooth.  Gradually add 2 cups unbleached flour or 1 ½ cups bread flour, stirring until dough leaves the side of the bowl.  Turn dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining ½ cup of flour just to keep dough from sticking to the surface. 

Shape dough into a ball and place in a large greased bowl.  Turn the dough to grease the top.  Cover bowl loosely with plastic wrap and let rise in a warm place (80° to 85° F) until doubled in volume, for about 1 ½ hours. 

Punch down dough and turn.  Now turn onto a lightly floured surface and cut in half, cover loosely and let rest for about 15 minutes.  If you are not using right away, place dough in a large greased bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours. 

Sprinkle two large cookie sheets with cornmeal.  Shape each dough half into a ball.  On one prepared pizza pan (or cookie sheet) with floured rolling pin roll one ball into 14 inch x 10 inch rectangle.  Fold edges in to form 1 inch rim.  Repeat to make your second pizza.  Makes enough dough for 2 large pizzas. 


Victoria’s Secret Pizza Sauce


2 Tablespoons Olive Oil

1 Chopped Yellow Onion

4 Finely Chopped Garlic Cloves

One 28 Ounce Can Plum Tomatoes

2 Tablespoons Tomato Paste

2 Tablespoons Chopped Fresh Basil

½ Teaspoon Salt

In a nonreactive 3 quart saucepan, heat olive oil over medium heat.  Add onion and garlic and cook.  Stir until onion is tender (about 5 minutes).  Stir in tomatoes with their juice, tomato paste (I like to use the tomato paste that comes in a tube), basil and salt.  Heat to boiling, breaking up tomatoes with the side of your spoon.  Reduce heat and partially cover and simmer, stirring occasionally, until sauce has thickened slightly (about 20 minutes).  Makes 3 ½ cups.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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