Pizza Ree-a: The Ultimate Pesto, Tomato, and Four Cheese Pizza Recipe
A crisp crust topped with herby pesto, melty cheeses, and fresh tomato brightness.
Pizza Ree-a: The Pioneer Woman’s Signature Pesto, Tomato & Four Cheese Pizza
Pizza lovers rejoice! Pizza Ree-a is a standout homemade pizza recipe that brings together a perfectly crisp, thin crust, a layer of aromatic pesto, luscious fresh tomatoes, and not one, not two, but four cheeses. Inspired by The Pioneer Woman’s kitchen, this recipe delivers robust flavors and a gourmet experience with every slice.
Why Pizza Ree-a Stands Out
- Super-Thin Crust: Crisp, airy, and sturdy enough for generous toppings.
- Pesto Base: Adds layers of herby and savory depth without the heaviness of tomato sauce.
- Four-Cheese Blend: Mozzarella, Pecorino Romano, Fontina, and creamy goat cheese.
- Heirloom Tomatoes & Basil: Fresh, bright pops in every bite.
- Balsamic Infusion: A touch of acidity balances the rich cheeses.
Ingredients
For the Pizza Dough
- 1 (1/4 oz.) package active dry yeast (about 2 tsp)
- 1 cup plus 2 tbsp warm water
- 3 1/2 cups all-purpose flour
- 3 tbsp extra-virgin olive oil
- 2 1/2 tsp kosher salt
For the Toppings
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1/4 cup prepared pesto
- 3 cups shredded low-moisture whole-milk mozzarella cheese
- 6 tbsp grated Parmesan cheese
- 2 cups baby heirloom tomatoes (halved or quartered if large)
- 1 tbsp extra-virgin olive oil
- 2 tbsp aged balsamic vinegar
- Kosher salt and black pepper, to taste
- 3 oz. goat cheese, crumbled
- 6 basil leaves, very thinly sliced
Step-by-Step Directions
- Make the Dough: Sprinkle yeast over warm water in a stand mixer bowl. Whisk, let sit until bubbly (about 10 minutes). Add flour, olive oil, and salt. Mix with dough hook on medium-low until combined (~2 mins), then knead on medium-high until smooth and elastic (10 mins).
Tip: If you don’t have a stand mixer, mix and knead by hand for about 12–14 minutes until the dough is stretchy and smooth. - First Rise: Cover bowl loosely with plastic wrap and let dough rise in a warm place until doubled (about 1 hour).
- Chill for Flavor: Punch down the dough, cover tightly, and refrigerate for at least 8 hours (up to 3 days).
Why? Extended cold-proofing deepens flavor and strengthens texture. - Prep for Baking: Take dough out, divide in half; let come to room temperature (about 1 hour, uncovered).
- Preheat Oven: Place a pizza stone (or inverted baking sheet) on the oven floor, preheat to 500°F (260°C) at least 30 minutes before baking.
- Shape Crust: On a lightly floured surface, stretch or roll one piece of dough into a 12-inch round, about 1/8 inch thick.
Dust a pizza peel (or baking sheet) with cornmeal; transfer dough on top. - Layer Pesto and Cheese: Spread half the pesto over the dough, leaving a 1/2-inch border.
Sprinkle with half the mozzarella, half the Parmesan, and a generous amount of crumbled goat cheese. Repeat for second pizza with remaining ingredients. - Prepare Tomato-Basil Topping: In a bowl, combine red and yellow baby heirloom tomatoes, extra-virgin olive oil, aged balsamic, thinly sliced basil, salt, and pepper. Toss well. Taste and adjust seasoning if needed.
- Bake: Slide pizza onto stone; bake at 500°F for 12–15 minutes until crust is super crisp and cheese is bubbling and golden.
- Finish & Serve: Remove pizza and let cool for 3–5 minutes. Generously spoon tomato-basil mixture over hot pizza. Slice and serve immediately for optimal melty, crisp goodness.
Expert Tips & Variations
- Pesto: Jarred pesto works wonderfully, but homemade elevates the flavor further. Try adding a squeeze of lemon or a pinch of chili flakes for brightness and subtle heat.
- Cheese: If you can’t find Fontina or Pecorino Romano, good-quality Parmesan or a blend of semi-firm cheeses (like provolone) is excellent.
- Tomatoes: Use any mix of cherry, grape, or small heirloom tomatoes for color and flavor dimension.
- Goat Cheese: For a milder taste, swap for fresh ricotta or leave out for a three-cheese version.
- BASIL: Thinly slicing the basil (chiffonade) releases aroma and distributes flavor evenly.
- Balsamic: For extra zing, drizzle a touch of balsamic glaze after baking.
Nutrition Table: Pizza Ree-a Per Slice (Estimates)
| Nutrient | Amount (Per Slice) |
|---|---|
| Calories | 310 |
| Carbs | 33g |
| Protein | 14g |
| Fat | 13g |
| Fiber | 2g |
| Sodium | 530mg |
Kitchen FAQs: Pizza Ree-a
Can the dough be made ahead?
Yes. Cold-proofing for up to 3 days in the fridge is recommended and enhances flavor. Bring to room temperature before shaping.
Do I need a pizza stone?
No, an inverted heavy baking sheet works. A pizza stone will result in a crisper bottom crust but is not mandatory.
Is jarred pesto okay?
Absolutely. Choose one with fresh basil, real Parmesan, and good olive oil. Homemade pesto is ideal but optional.
Can I add more toppings?
This pizza thrives on its simplicity. Feel free to add roasted garlic, arugula, or cured meats, but keep the balance between crust, cheese, and veggies.
Why is the tomato-basil mixture added after baking?
Adding it post-bake keeps the tomatoes fresh and juicy, preserves basil aroma, and contrasts perfectly with hot, molten cheese.
What others are reading
How do I store leftovers?
Cool slices on a wire rack, then refrigerate in an airtight container for up to 2 days. Reheat in a hot oven for best texture.
Pioneer Woman’s Pizza Philosophy
Ree Drummond’s approach is all about maximizing flavor in every layer, relying on fresh ingredients and no-fuss methods. With Pizza Ree-a:
- The crust is thin, almost cracker-like, for a delicate crunch.
- Cheese varieties bring complexity: Mozzarella for stretch, Pecorino Romano and Parmesan for nutty, salty bite, Fontina for melt and flavor depth, Goat cheese for tangy creaminess.
- Pesto and tomatoes keep the pizza vibrant and clean.
- Serve immediately: Hot from the oven is best, but leftovers taste great warmed on a skillet or oven.
Serving Suggestions
- Pair with: Simple green salad, roasted vegetables, or Italian-style soup.
- Drinks: Chilled white wine, sparkling water, or a light craft beer.
- Occasions: Family pizza night, casual dinner party, or anytime you crave gourmet pizza at home.
Pro Tips for Pizza Perfection
- Always preheat your stone or sheet thoroughly for the crispest results.
- Don’t overload the pizza—use restraint so each element shines.
- Slice basil just before serving for brightest flavor.
- If you prefer a softer crust, roll dough a little thicker and bake a minute or two less.
Pizza Ree-a vs Classic Tomato-Sauce Pizza
| Element | Pizza Ree-a | Classic Pizza |
|---|---|---|
| Base sauce | Pesto | Tomato sauce |
| Cheese blend | Mozzarella, Pecorino Romano, Fontina, Goat Cheese | Mozzarella, sometimes Parmesan |
| Veggies | Fresh Heirloom Tomatoes, Basil | Traditional tomatoes (cooked), peppers, onions |
| Finish | Fresh tomato-basil mixture, balsamic | Mostly baked toppings |
| Crust | Super-thin, crisp | Thicker, chewy |
Frequently Asked Questions (FAQs)
Q: Can I make Pizza Ree-a vegetarian or gluten-free?
A: Pizza Ree-a is vegetarian as written. For gluten-free, substitute a gluten-free pizza dough but follow the same topping method.
Q: Can I freeze the pizza dough?
A: Yes, tightly wrap portions and freeze up to one month. Thaw overnight in the fridge before proceeding.
Q: What other cheese combinations work?
A: Blend of mozzarella, gouda, asiago, or even blue cheese for adventurous palates work nicely—just keep the overall ratio similar.
Q: How do I prevent soggy pizza?
A: Preheat your stone or baking sheet well, keep crust thin, and apply fresh toppings after baking instead of before.
Q: Can I use regular tomatoes?
A: Yes, but choose ripe, flavorful tomatoes and slice thin to avoid excess moisture.
Conclusion
Pizza Ree-a is a celebration of fresh flavors and rich cheesy goodness, brought together on a wonderfully crisp homemade crust. Whether you’re a lifelong pizza fan or a home cook looking for a recipe that will wow your guests, this Pioneer Woman creation is sure to become a staple in your kitchen. Gather your ingredients, follow these steps, and enjoy pizza night elevated to new heights!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a11669/pizza-ree-a/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11640/french-bread-pizzas/
- https://www.youtube.com/watch?v=d9skmuumgXY
- https://food-network.app.link/bb1cinkuu3
- https://watch.foodnetwork.com/video/the-pioneer-woman-food-network/pizza-ree-a
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