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Preheat oven to 400 degrees. Roll out and pre-bake pizza dough until partially baked (5-6 minutes at 400 degrees). Remove crust from oven and let cool for 3 minutes. If using a premade crust, skip this step. Spread olive oil evenly on crust. Place ham on pizza crust. Sprinkle with cheese and thyme. Place pears slices evenly on pizza.
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Step 1 Sprinkle the yeast and sugar over the warm water (90 to 100°) in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 5 minutes. Add the flour, 1 tablespoon of olive oil, and salt, and mix with the dough hook on low speed until the dough comes together, about 2 minutes.
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Remove the pans from the oven and quickly garnish each pizza with 1 cup of sauteed Swiss chard, approximately ⅓ cup of caramelized onions, ½ cup of grated mozzarella cheese and 1 tablespoon of grated cheese. Place it bake in the oven for about 8-10 minutes or until the pizza crust is nicely browned. Allow the pizza to rest for a few minutes.
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A bit of research yields the following list of cheeses with good meltability: cheddar, fontina, Gouda, Jack, mozzarella (both fresh milk and standard), Muenster, provolone, and Swiss raclette (or just regular Swiss cheese).
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2 Oz. Swiss Cheese. 2 Oz. Mozzarella. Preheat the oven to 500-550. If using a pizza stone, place in the oven and allow the stone to heat up for an hour before using. Roll out your dough on a sheet of parchment paper and top with tomato sauce, cheeses, canadian bacon, and caramelized onions. If using a pizza stone, open the oven and lay the.
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Preheat the oven to 550°F or as high as it will go (if using a stone/steel, put it on a rack in the center or bottom third of the oven before you start preheating). Heat the oil in a medium skillet over medium-high heat. Add the garlic, cook until it is aromatic, about 1 minute, then add the mushrooms. Cook, stirring, until the mushrooms.
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Heat a large, deep skillet on medium high heat. Toss in the swiss chard and cook with the lid on, stirring occasionally, for about 7 minutes. Uncover, add olive oil, finely minced garlic, salt, and red pepper flakes (optional). Sauté for 2 minutes longer. Transfer to a bowl to cool. Stir in chopped black olives.
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3. Swiss and Prosciutto Pizza - A Sophisticated Fusion of Flavors. The salty, savory flavor of prosciutto pairs wonderfully with the mildness of Swiss cheese, resulting in a pizza that exudes sophistication and elegance. A drizzle of olive oil and a sprinkling of fresh arugula add an extra layer of complexity to this gourmet creation.
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Texture: The light and airy texture of Swiss cheese creates a delightful contrast to the crispy crust and chewy cheese. Meltability: Swiss cheese melts beautifully, creating a gooey, stretchy texture that is irresistible. Versatility: Swiss cheese pairs well with a variety of other toppings, making it a versatile choice for pizza.
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Chop the chard medium-fine. Step 3. Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan. Step 4. In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim.
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Pour some extra virgin olive oil into a saucepan or skillet and add some chopped garlic, Italian seasoning, salt, and crushed red pepper. Cook the garlic and herbs until the garlic is starting to turn golden brown. Scoop into a bowl and let cool slightly. Heat the oven to 475 degrees (F).
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Preheat oven to 375 degrees. Slice sausage into small thin slices. Cook until browned; drain, approximately 10 minutes. Sprinkle dough with shredded cheese, spread sausage evenly on dough. Top with cherry tomatoes and sprinkle with salt and pepper to taste. Bake until puffed and golden brown, about 25 minutes.
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Preheat oven to 375 degrees. Line baking sheet with foil. Mix all ingredients (except for bread) together. Spread cheese/pepperoni mixture onto the rye breads and place them on baking sheet (s). Bake for 12-15 minutes, or until the cheese is browned and bubbling (the bottom of the breads should become brown and crispy).
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Layer all ingredients in order listed (or any order you prefer). Top with a piece of parchment and store in a quart-size, zipper-top, plastic bag. Freeze up to 2 months. To eat, either cook in the microwave for 1 to 2 minutes (until the cheese melts) or bake in the oven on a cookie sheet at 350F. for about 10-20 minutes (until the cheese melts).
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Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes. Meanwhile, in a large nonstick frying pan, heat 1.
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The short answer is yes, you can use Swiss cheese instead of mozzarella on pizza. However, there are some things to consider before making the substitution. Firstly, Swiss cheese has a stronger flavor than mozzarella, which means it may overpower other toppings on your pizza. Secondly, Swiss cheese doesn't melt quite as easily as mozzarella.
