8 Cheese Pesto Pizza

8 Cheese Pesto Pizza

8 Cheese Pesto Pizza

It’s difficult to fit anymore cheese than this on to one pizza. Trust me, we tried.  But this 8 cheese pesto pizza recipe will have all the cheese that you will need.  Mozzarella, cheddar, havarti, monterey jack, smoked gruyere, parmigiano-reggiano, edam and gouda, that just about covers it. But let’s not dismiss the depths of flavors added by the garlic and basil surging from the pesto.

You get all the classic pizza shop grease with this bad boy. We don’t need all our pizza to be capital G greasy, but sometimes you just gotta go for it. Comin’ at ya’ with 8 layers of cheesy flavor and the power of the pesto sauce, which does a great job of tying it all together. Grab a slice, grab 2 napkins, and get goin’ on this cheesy challenge.

8 Cheese Pesto Pizza

TOPPINGS

Mozzarella | Cheddar | Havarti | Monterey Jack | Smoked Gruyere | Parmigiano-Reggiano | Edam | Gouda | Pesto

8 Cheeses
8 Cheeses
Mozzarella cheese
Mozzarella cheese
Cheddar cheese
Cheddar cheese
Havarti cheese
Havarti cheese
Monterey jack cheese
Monterey jack cheese
smoked gruyere
Smoked gruyere
Parmigiano-reggiano
Parmigiano-reggiano
Edam
Edam
Gouda
Gouda
Pesto
Pesto
8 Cheese Pesto Pizza
Print Recipe
5 from 4 votes

8 Cheese Pesto Pizza

"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheese Pesto Pizza
Servings: 8 slices
Calories: 275kcal
Cost: $5-10

Equipment

  • PIZZA PEEL
  • ROLLING PIN
  • BAKING STEEL
  • PIZZA CUTTERS

Ingredients

TOPPINGS

  • ½ cup Mozzarella
  • ½ cup Cheddar
  • ½ cup Havarti
  • ½ cup Monterey Jack
  • ½ cup Smoked Gruyere
  • ½ cup Parmigiano-Reggiano
  • ½ cup Edam
  • ½ cup Gouda

SAUCE

  • ¼ cup Pesto

WILD DOUGH

  • 2 cups Sourdough Starter active
  • 1 cup Bread Flour
  • 1 tsp Salt

Instructions

Wild Dough (1 hour)

  • Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for about 30 seconds.
  • Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees after you finish making your pizza dough)

PIZZA (8-10 minutes)

  • Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.
  • Grate cheese, removing any cheese peels, wax or hard rinds.
  • Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
  • Add sauce, then cheese. Pat down the toppings before putting into the oven.
  • Bake pizza in the oven at 550 degrees F. for 8-10 minutes.
  • Remove pizza from oven with pizza peel. Let cool for 5 minutes.

Video

Nutrition

Calories: 275kcal | Carbohydrates: 4g | Protein: 28g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 700mg | Potassium: 96mg | Vitamin A: 544IU | Calcium: 888mg | Iron: 1mg

8 Cheese Pesto Pizza

 

 

 

 

 

 

 

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