Best 2 Thin Crust Cheese Pizza Recipes

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Indulge in a culinary journey with our versatile thin-crust cheese pizza recipes, a symphony of flavors that cater to diverse preferences and dietary restrictions. From the classic Margherita, a harmonious blend of tangy tomatoes, creamy mozzarella, and aromatic basil, to the savory Pepperoni Delight, featuring spicy pepperoni slices and a blend of mozzarella and cheddar cheeses, each recipe promises a delectable experience. For a vegetarian extravaganza, the Veggie Supreme is adorned with an array of colorful bell peppers, juicy mushrooms, and crisp onions, while the BBQ Chicken Pizza tantalizes taste buds with tender chicken strips smothered in a smoky barbecue sauce. If you seek a lighter option, the Spinach and Feta Pizza offers a vibrant combination of fresh spinach, tangy feta cheese, and a hint of garlic. And for those with dietary restrictions, the Gluten-Free Crust Pizza provides a delicious alternative, ensuring everyone can savor the cheesy goodness.

Check out the recipes below so you can choose the best recipe for yourself!

THIN-CRUST CHEESE PIZZA



Thin-Crust Cheese Pizza image

This thin crust pizza does not have a pronounced rim to it and bakes up flat all the way across, making it ideal for spreading the sauce and any cheeses to the very edge. Try cutting into squares instead of triangles for a fun twist.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield Two 12-inch thin-crust pizzas

Number Of Ingredients 16

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
1 15-ounce can crushed tomatoes
1 small clove garlic, grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup grated Parmesan cheese
2 1/2 cups freshly grated low-moisture mozzarella cheese

Steps:

  • Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
  • Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
  • Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
  • Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.

AUBERGE CHORIZO, GOAT'S CHEESE AND ONION PIZZA - THIN CRUST



Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust image

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246.

Provided by French Tart

Categories     Lunch/Snacks

Time 32m

Yield 2-4 serving(s)

Number Of Ingredients 16

7 g dry yeast
1/2 teaspoon sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached strong plain bread flour
1/2 teaspoon salt
4 ounces chorizo sausage, sliced thinly
5 ounces goat's cheese, sliced thinly
1 red onion, peeled and sliced thinly
1 tomatoes, thinly sliced
2 -4 tablespoons tomato paste or 2 -4 tablespoons tomato sauce, of your choice
2 teaspoons capers (optional)
2 sun-dried tomatoes packed in oil, chopped finely (optional)
2 ounces grated mozzarella cheese (optional)
salt
fresh ground black pepper
oregano

Steps:

  • Combine the dry yeast, 1/2 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
  • Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
  • Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon, and your hands until you have a neat ball.
  • Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
  • Roll out by hand for a 12'' base.
  • Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
  • Spread your tomato puree or tomato sauce on top of the pizza dough. Then carefully arrange all the other toppings on top of the paste/sauce, putting the goat's cheese on last. (Or the mozzarella cheese if using.).
  • (Note - if you wish to caramelise your onions first, fry them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar until glazed, soft and slightly sticky. Ready made Onion Confit or Onion Jam also works very well.).
  • Cook in a preheated over 250°C/495°F for 8-12 minutes (times may vary based on different ovens. Fan assisted oven will be quicker!).
  • Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!

Tips:

  • For a crispy crust, use a pizza stone or baking sheet preheated to a high temperature.
  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcrowd the pizza with toppings, or it will become soggy.
  • Bake the pizza until the cheese is melted and bubbly, and the crust is golden brown.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Thin-crust cheese pizza is a delicious and easy-to-make meal that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a pizza that is crispy, cheesy, and flavorful. Whether you're a beginner or a seasoned cook, this recipe is sure to become a favorite in your home.

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