Three Cheese Pizzettas

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  • Total: 3 hr
  • Prep: 45 min
  • Inactive: 2 hr
  • Cook: 15 min
  • Yield: 8 servings (6- to 7-inch pizzas)
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1 cup warm water

1 tablespoon honey

1 (1/4-ounce) package active dry yeast

3 cups King Arthur Unbleached All-Purpose Flour

1 teaspoon salt

1 tablespoon olive oil

4 ounces of each of your favorite three Cabot Cheeses, grated (about 1 cup each or 3 cups total)*

*Combinations are:

Cabot Tomato Basil Cheddar, Cabot Garlic & Herb Cheddar and Cabot Sharp, or Cabot Horseradish Cheddar, Cabot Smoky Bacon Cheddar and Cabot Seriously Sharp, or Cabot Pepper Jack, Cabot Habanero Cheddar and Cabot Mozzarella Shredded


  1. In small bowl, mix warm water and honey. Sprinkle yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble).
  2. In large bowl, mix flour and salt. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated.
  3. Cover bowl with plastic wrap and let dough rise until doubled in bulk, about two hours.
  4. Grease grill rack with pastry brush or wad of paper towel dipped in oil. Prepare grill and preheat broiler.
  5. Punch down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly bigger than golf ball.
  6. On well-floured surface, roll balls out into very thin rounds, 6 to 7 inches in diameter.
  7. Place rounds on grill for several minutes on each side or until just starting to brown. (They will cook further under broiler.)
  8. Remove from grill and top with cheeses. Broil 3 to 4 inches from heat until cheese melts.
  1. Recipe courtesy Jimmy Kennedy
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