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Pizza
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Apple Bacon Gouda Pizza
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https://d1bjorv296jxfn.cloudfront.net/s3fs-public/styles/recipes_header_image/public/recipe-images/sargento/apple-pizza.jpg?itok=QrRbPXTkCrispy bacon, green apple, and rich aged gouda—it’s a match made in pizza heaven. Smooth and buttery, our 6-month Aged Gouda is creamy and delicious. This popular cheese has a robust flavor that deepens to a wonderful caramelly sweetness with age.
 
Ingredients
  • 1 Lb. Uncooked pizza dough
  • 3 Cups Sargento® Reserve Series™ Shredded 6-Month Aged Gouda
  • 1/3 Cup Creme fraiche
  • 2 Thinly-sliced green apples
  • ¼ Cup of Chopped Bacon
Directions
  1. Preheat your oven to 500° F
  2. Dust pizza stone with flour and stretch dough across it
  3. Spread crème fraiche over dough and add 1 ½ cups of Reserve Series™ Shredded 6-Month Aged Gouda, then partially bake the pizza for 4 minutes
  4. Add apples, bacon and 1 ½ cups of cheese
  5. Finish baking for 4-8 minutes or until golden brown.
5 MIN
Sargento® Reserve Series™ Shredded 6-Month Aged Gouda
10 MIN
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Chicken Parmesan Pizza
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https://d1bjorv296jxfn.cloudfront.net/s3fs-public/styles/recipes_header_image/public/recipe-images/sargento/idk.jpg?itok=ENnbgCIk We’ve taken Chicken Parm to the next level by putting it on a pizza and adding our Reserve Series™ Shaved 14-Month Aged Parmesan Cheese to create a rich nutty flavor like you’ve never experienced before.
 
Ingredients
  • o 1 Lb. Uncooked pizza dough
  • 1 1/3 Cups of Marinara sauce
  • 1 ½ Cups of Sargento® Reserve Series™ Shredded Aged Italian Blend Cheese
  • 1 ½ Cups of Sargento® Reserve Series™ Shaved 14-Month Aged Parmesan Cheese
  • ½ Lb. Chopped breaded chicken
  • 8-10 Small fresh basil leaves
Directions
  1. Preheat your oven to 500° F
  2. Dust pizza stone with flour and stretch dough across it
  3. Spread 1 Cup of Marinara sauce over dough
  4. Sprinkle with Reserve Series™ Shredded Aged Italian Blend Cheese and the cooked, breaded chicken
  5. Add a few small dollops of remaining marinara sauce to top off the pizza
  6. Bake in 500° F oven for 10 – 12 minutes or until golden brown.
  7. Immediately after taking out of the oven, sprinkle all of the Reserve Series™ Shaved 14-Month Aged Parmesan and top with basil leaves
5 MIN
Sargento® Reserve Series™ Shredded Aged Italian Blend Cheese
Sargento® Reserve Series™ Shaved 14-Month Aged Parmesan Cheese
10 MIN
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Sargento | Pizza by Gipethan - 3M ago
Pizza
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Mac N Cheese Pizza
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https://d1bjorv296jxfn.cloudfront.net/s3fs-public/styles/recipes_header_image/public/recipe-images/sargento/mac-n-cheese-pizza.jpg?itok=Ily3g86KWe love mac and cheese. We also love pizza. And we really love when the two of them come together. Macaroni pasta, creme fraiche, and Sargento® Reserve Series™ Shredded Cheddar Cheese. Our premium Cheddar is aged to just the right level of sharpness to add exquisite flavor.
 
Ingredients
  • 1 Lb. Uncooked pizza dough
  • 1 ½ Cups Sargento® Reserve Series™ Shredded Aged Italian Blend Cheese
  • 1/3 Cup Creme fraiche
  • 2 Cups Cooked elbow noodle pasta
  • 2-3 Cups Sargento® Reserve Series™ Shredded 18-Month Aged Cheddar Cheese
  • Pinch of parsley
Directions
  1. Preheat your oven to 500° F
  2. Dust pizza stone with flour and stretch dough across it
  3. Spread creme fraiche onto dough, then lay on the cooked noodles and top with sprinkled Reserve Series™ Shredded Aged Italian Blend Cheese
  4. Bake in 500° F oven for 10 – 12 minutes or until golden brown.
  5. Immediately after taking out of the oven, sprinkle all the Reserve Series™ Shredded 18-Month Aged Cheddar Cheese on pizza and top with parsley
5 MIN
Sargento® Reserve Series™ Shredded Aged Italian Blend Cheese
Sargento® Reserve Series™ Shredded 18-Month Aged Cheddar Cheese
10 MIN
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Sargento | Pizza by Gipethan - 3M ago
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Margherita Pizza
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https://d1bjorv296jxfn.cloudfront.net/s3fs-public/styles/recipes_header_image/public/recipe-images/sargento/SGF_SGFSHR_19004_Tabletop_Menu_AgedItalian_HERO_Day1_15332.jpg?itok=04M7OVuY

This Margherita pizza isn’t like anything you’ve had before. We added our Reserve Series™ Shredded Aged Italian Blend, fresh sliced roma tomatoes, basil, and marinara for fuller flavor. It doesn’t get any more Italian than that. Low Moisture Part-Skim Mozzarella, aged Fontina, aged Parmesan, aged Romano, and aged Medium Asiago—creates a rich flavor combination and adds delicious complexity to our Margherita Pizza.

Ingredients
  • 1 Lb. Uncooked pizza dough
  • 1 Cup Marinara sauce
  • 2 Cups Sargento® Reserve Series™ Shredded Aged Italian Blend Cheese
  • 4 Sliced roma tomatoes
  • 8-10 Small fresh basil leaves
  • 1 Tbsp. Olive oil
  • Seasoning mix (oregano, garlic salt and black pepper)
Directions
  1. 1. Preheat your oven to 550° F
  2. Dust pizza stone with flour and stretch dough across it
  3. Spread Marinara over dough
  4. Sprinkle on 2 cups of Reserve Series™ Shredded Aged Italian Blend Cheese, and lay on roma tomatoes
  5. Bake in 550° F oven for 10 – 12 minutes or until golden brown
  6. When the pizza comes out of the oven, garnish with basil leaves, drizzle olive oil and sprinkle a pinch of seasoning mix
5 MIN
Sargento® Reserve Series™ Shredded Aged Italian Blend Cheese
10 MIN
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Caramelized Leeks and Prosciutto Pizza
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https://d1bjorv296jxfn.cloudfront.net/s3fs-public/styles/recipes_header_image/public/recipe-images/sargento/pizza-web.jpg?itok=9wWsWQgH
Ingredients
  • PIZZA DOUGH:
  • 2 1/2 tps. Self rising yeast
  • 2 cups Luke warm water
  • 1 Tbs. Sugar
  • 2 tps. Salt
  • 4 cups Flour
  • 1 tsp. Oil
  • TOPPINGS:
  • 4 Leeks, white part only cleaned and sliced
  • 2 Tbs. Olive oil
  • 2 Garlic cloves slices
  • 2 tsp. Salt
  • 1 1/2 tsp. Pepper
  • 3 cups Cherry tomatoes
  • 3 Tbs. olive oil
  • 2 cups Sargento® Shredded Mozzarella
  • 10 slices Prosciutto
  • 2 Tbs chopped Oregano
Directions
  1. In a large mixing bowl add the yeast, sugar, water and salt and let sit for 10 minutes. Then add in the flour and mix until well combined then place on a flour surface and kneed dough for 5 minutes. Place the dough back into a lightly oiled bowl and cover for 1 hour or until doubled in size. Punch down the dough and measure into 8oz portions roll into a ball and place onto a sheet tray and cover for 40 minutes or until doubled in size.
  2. In a medium sauté pan add the olive oil and heat on low heat. Then add the leeks garlic salt and pepper. Cook leeks for 20 minutes
  3. Place cherry tomatoes onto a baking sheet and drizzle with olive oil salt and pepper. Place into the oven for 2 minutes.
  4. On a lightly floured board roll the dough one at a time into 9 inch round. Place a portion of the leeks, cherry tomatoes, Shredded cheese and place onto the pizza stone and bake for 10 minutes or until golden brown.
  5. Remove from the oven and place the prosciutto onto and cut into portions and garnish with chopped oregano.
2 HOURS
Sargento® Shredded Mozzarella - Traditional Cut

Serving Size 5

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 46.00g 71%
Sat. Fat 16.00g 80%
Mono Unsat. Fat 14.00g
Poly Unsat. Fat 3.00g
Cholesterol 215mg 72%
Sodium 8020mg 334%
Amount/Serving%DV*
Total Carbohydrate 96g 32%
Dietary Fiber 6g 24%
Sugars 7g
Protein 66g
Amount/Serving%DV*
Vitamin A 138RE
Vitamin C 18mg 30%
Calcium 375mg 35%
Iron 9mg 50%
10 MIN5
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Cheesy Valentine's Personal Pizza
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https://d1bjorv296jxfn.cloudfront.net/s3fs-public/styles/recipes_header_image/public/recipe-images/sargento/heart-pizza-web.jpg?itok=3EwAGqnTThis Valentine’s Day give your sweetheart the gift of cheese.  A cheesy heart shaped pizza that is.  This tasty treat for your sweets includes a hand formed heart shaped pizza crust, topped with zesty pizza sauce, lots of Sargento® Shredded Mozzarella Cheese and hand cut heart shaped pepperoni and salami.
 
Ingredients
  • 1 package Pizza crust mix
  • 1/2 cup Hot water
  • 1/3 cup Pizza sauce
  • 1 1/2 cup Sargento® Shredded Mozzarella Cheese
  • 8 slices Pepperoni
  • 4 slices Salami
  • 4 slices Sandwich pepperoni
Directions
  1. Pre-heat oven to 450 degrees. Combine pizza crust mix and hot water in a medium size bowl. Stir until mixture is well moistened. Cover and let stand for 10 minutes.
  2. Divide dough in half. Press each half into a heart shape on a large baking sheet.
  3. Par-Bake heart shaped crusts for 7 minutes. Remove from oven and let cool for 10 minutes.
  4. Spread pizza sauce evenly over each crust. Divide Sargento Cheese evenly over each crust to within 1/2” of the edge.
  5. Using a pair of scissors, cut each piece of pepperoni and salami into a heart shape by folding each piece in half, then trimming the top and sides.
  6. Place pepperoni and salami heart on each pizza. Bake for an additional 10 minutes or until crust is golden brown and cheese is melted. Serve immediately.
25 MIN
Sargento® Shredded Mozzarella - Traditional Cut

Serving Size

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 44.00g 68%
Sat. Fat 21.00g 105%
Mono Unsat. Fat 13.00g
Poly Unsat. Fat 2.00g
Cholesterol 130mg 43%
Sodium 2400mg 100%
Amount/Serving%DV*
Total Carbohydrate 70g 23%
Dietary Fiber 3g 12%
Sugars 11g
Protein 37g
Amount/Serving%DV*
Vitamin A 33RE
Vitamin C 0mg 0%
Calcium 480mg 50%
Iron 5mg 25%
15 MIN2
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Sargento | Pizza by James.grunewald - 11M ago
Pizza
Reviews
Slow Cooker Football Pizza
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https://d1bjorv296jxfn.cloudfront.net/s3fs-public/styles/recipes_header_image/public/recipe-images/sargento/ShreddedCheese_SlowCookerPizza.jpg?itok=PDXnCKXKIt’s football season, which means oven space is at a premium with all those appetizers needed for the big game. Instead of taking up half the oven with a pizza, try making it in the slow cooker and top it with green onions to make it look like laces on a football. Your friends will be green and gold with envy. 
Ingredients
  • 1 Tbsp. Butter, melted
  • 1 tsp. Crushed garlic
  • 1/2 tsp. Kosher salt
  • 12 ozs. Pizza dough, prepared
  • 8 ozs. Fresh Italian sausage, cooked and crumbled
  • 4 ozs. Prepared pizza sauce
  • 2 cups Sargento® Shredded Mozzarella Cheese - Traditional Cut
  • 1 cup Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
Directions
  1. In a small bowl, combine butter, garlic and salt. Cut a piece of parchment paper to fit the bottom and up the sides of the slow cooker. Brush the parchment with the garlic butter.
  2. Stretch pizza dough into an oval shape and press the dough into the bottom of the slow cooker.
  3. Spread pizza sauce over pizza dough within 1/2" of the edge. Sprinkle mozzarella cheese over the sauce. Sprinkle cheddar over mozzarella. Top with cooked sausage. Cover slow cooker and turn slow cooker to high setting. Cook for 4 hours or until crust is golden brown and cheese is melted. Cut into pieces and serve.
10 Min
Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
Sargento® Shredded Mozzarella - Traditional Cut

Serving Size 4

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 41.00g 63%
Sat. Fat 20.00g 100%
Mono Unsat. Fat 13.00g
Poly Unsat. Fat 3.00g
Cholesterol 100mg 33%
Sodium 2270mg 95%
Amount/Serving%DV*
Total Carbohydrate 52g 17%
Dietary Fiber 2g 8%
Sugars 9g
Protein 39g
Amount/Serving%DV*
Vitamin A 30RE
Vitamin C 0mg 0%
Calcium 615mg 60%
Iron 4mg 20%
4 Hours4
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