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Cream Cheese Pizza Recipe

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This Cream Cheese Pizza features a soft and airy no-knead dough topped with fresh mozzarella, pecorino, and dollops of smooth cream cheese. Baked on a pizza stone until golden and bubbly, it’s finished with a drizzle of extra virgin olive oil, fresh chives, and chili flakes for a deliciously creamy and flavorful twist on traditional pizza.

Ingredients

Pizza Dough

  • 1 easy pizza dough (or your favorite dough)

Cheese Toppings

  • 1 (130 gr / 4.5 oz) mozzarella ball packed in water (or shredded low moisture mozzarella)
  • ⅓ cup grated pecorino cheese
  • ¾ cup (180 gr / 6 oz) soft cream cheese (use a bit more if desired)

Seasonings and Garnish

  • ¼ tsp fine salt
  • Freshly ground black pepper, to taste
  • Fresh chives, chopped
  • Chili flakes, to taste
  • Extra virgin olive oil, to drizzle

Instructions

  1. Prepare the pizza dough: Follow your easy no-knead pizza dough recipe through step 5, which includes shaping the dough and preheating your oven with a pizza stone.
  2. Shape the dough: Place a piece of parchment paper on a pizza peel or the back of a rimmed baking sheet. Lay the dough on the parchment and starting from the center, gently press it out with your fingers to form approximately a 9×13 inch pizza, keeping the dough airy and fluffy rather than flat.
  3. Prepare the mozzarella: If using fresh mozzarella packed in water, dice it and place it on kitchen paper. Cover with another piece of paper and gently pat to remove excess moisture.
  4. Add the toppings: Evenly distribute the mozzarella over the dough, then sprinkle with grated pecorino cheese. Using a dessert spoon, scatter small dollops of cream cheese across the pizza. Season with salt and freshly ground black pepper.
  5. Bake the pizza: Once the oven and pizza stone are hot, use the pizza peel to transfer the pizza with parchment paper onto the stone. Bake until the mozzarella and crust are nicely browned, approximately 12-15 minutes (or 8-10 minutes in a forced fan oven). Keep an eye on it to prevent burning.
  6. Finish and serve: Let the pizza cool for a minute or two after baking. Drizzle with good quality extra virgin olive oil, scatter fresh chopped chives, chili flakes, and additional black pepper if desired. Slice and serve immediately, enjoying the creamy, cheesy flavors.

Notes

  • Using parchment paper makes transferring the pizza to the stone easier and prevents sticking.
  • Patting dry the fresh mozzarella helps avoid a soggy pizza crust.
  • The no-knead dough method keeps the crust airy and fluffy.
  • Adjust cream cheese amount to your taste—more will add extra creaminess.
  • Baking times vary by oven type; monitor closely to achieve your preferred browning.
  • Extra virgin olive oil enhances the flavor and adds richness when drizzled before serving.

Find it online: https://bitezly.com/cream-cheese-pizza-recipe/