Cheese-holic Recipe

Prepare oven and dough

Preheat oven to 230°C (450°F). If using a pizza stone, place it in the oven before preheating. Lightly flour a work surface. Stretch or roll the pizza dough or flatbread to a roughly 12-inch round or rectangle about 1/4 inch thick. Transfer to a piece of parchment paper or a lightly oiled baking sheet.

Brush the dough surface evenly with 1 tablespoon olive oil mixed with the minced garlic. This creates a flavorful base and helps browning.

Layer shredded cheeses

Evenly distribute the shredded mozzarella (1.5 cups) across the dough, leaving a 1/2-inch border for the crust. Sprinkle the shredded cheddar (1 cup) on top of the mozzarella, followed by the grated parmigiano (1/2 cup) for nuttiness.

Add feta and bocconcini

Scatter the crumbled feta (1/2 cup) in small clusters across the surface to create pockets of tang. Arrange the halved bocconcini (8 pieces) spaced evenly so you get melted blobs of soft cheese when baked.

Season the cheese-topped dough gently with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If you like heat, sprinkle 1/4 teaspoon red pepper flakes now.

Bake

Transfer the pizza on its parchment to the hot oven (or onto the preheated pizza stone). Bake for 10–14 minutes, rotating halfway through, until the crust is golden and cheeses are bubbling and beginning to brown in spots. Watch closely after 10 minutes to avoid over-browning.

Make herb sprinkle

While the pizza bakes, combine the chopped fresh basil (2 tbs), chopped parsley (1 tbs), dried oregano (1/2 tsp) and optional lemon zest (1/2 tsp) in a small bowl. Stir to combine.

Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Scatter the fresh herb mixture evenly over the hot cheese so the herbs release aroma and stick slightly to the melted cheese.

Slice into 6–8 pieces and serve immediately. Optionally finish with an extra drizzle of olive oil, an additional pinch of grated parm, or extra red pepper flakes to taste.