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Happy National Cheese Pizza Day!


Two mini pizzas topped with melted cheese, potato chunks, and rosemary

Today, September 5th, is National Cheese Pizza Day — obviously one of our favorite holidays, since it celebrates two of the greatest things in the world (that would be cheese and pizza). To celebrate, we’re sharing 10 of our favorite cheesy pizza recipes, along with some tips for creating the best pie ever. Wondering which cheese to use on pizza? If you should buy dough or make your own? If it’s really cheaper to DIY? Read on to find out!

Let’s start off with the good stuff — the cheese itself. The great thing about pizza is that it’s a blank canvas, ready for any seasonal fruit, vegetable, sauce or yes, cheese, to grace its crust. So which cheese works best? If you’re going for the classic browned, gooey slices we all know and love, stick with mozzarella, local if you can (trust us — it’s been scientifically proven!). If you’re up for a change of flavor, other melters such as Gruyere, provolone, and taleggio can also work. If you’re looking to add a stimulating texture, creamy, fresh cheeses like chèvre and ricotta can be used as a last-minute topping.

But wait — we have to make our own pizza to celebrate National Cheese Pizza Day? Well, technically no, but it will save you money without sacrificing quality. And while you’re at it, go the extra mile and make your own pizza dough — our recipe requires no sticky kneading, and your taste buds will thank you. Once your dough is ready to top, it’s all up to you — but may we recommend these 10 recipes? 
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Beet Pizza with Feta & Spicy Microgreens

 

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Potato, Bacon, & Reblochon Pizza

 

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Spicy Chicken Sausage Pizza with Smoked Cheeses

 

GORGPIZZ

Gorgonzola Dolce Pizza with Caramelized Onions & Chives

 

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Fingerling Potato & Baby Kale Pizza with Chèvre

 

GRATE

Deep-Dish Pizza Puttanesca with Aged Tuscan Pecorino

 

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Shaved Asparagus Pizza with Roquefort, Eggs, & Pecorino

 

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Pizza with Wilted Greens, Goat Cheese, & Hot Pepper

 

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Mini Pizzas with Pan-Roasted Rosemary Potatoes, Sausage, & Smoked Scamorza

 

SPINPIZZ

Spinach, Artichokes, & Teleme Pizza

 

And of course, you need something to wash it all down with. Whatever your pleasure, just make sure it has bubbles in it. Cheers, and happy cheese pizza noshing!

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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