Cheesy Rye Pizza Recipe

Name: Cheesy Rye Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons active dry yeast; 3/4 cup warm water (about 110u00b0F), divided; 3/4 cup (about 3 3/8 oz.) dark rye flour, divided; 1 1/4 cups (about 5 3/8 oz.) bread flour, plus more for work surface; 1 teaspoon kosher salt; 1/2 teaspoon ground caraway seeds; 3 tablespoons olive oil; Cooking spray; 2 teaspoons plain yellow cornmeal; 1 cup ricotta cheese (from 1 [15-oz.] container); 3/4 teaspoon lemon zest (from 1 lemon); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 ounces fresh small mozzarella cheese balls, halved; 1 ounce fresh Parmesan cheese, shredded (about 1/3 cup); 3 tablespoons balsamic glaze; 1/2 cup loosely packed arugula (about 1/4 oz.); Olive oil

Servings: persons

2 teaspoons active dry yeast
3/4 cup warm water (about 110u00b0F), divided
3/4 cup (about 3 3/8 oz.) dark rye flour, divided
1 1/4 cups (about 5 3/8 oz.) bread flour, plus more for work surface
1 teaspoon kosher salt
1/2 teaspoon ground caraway seeds
3 tablespoons olive oil
Cooking spray
2 teaspoons plain yellow cornmeal
1 cup ricotta cheese (from 1 [15-oz.] container)
3/4 teaspoon lemon zest (from 1 lemon)
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces fresh small mozzarella cheese balls, halved
1 ounce fresh Parmesan cheese, shredded (about 1/3 cup)
3 tablespoons balsamic glaze
1/2 cup loosely packed arugula (about 1/4 oz.)
Olive oil

1
Prepare the Dough: Whisk together yeast, 1/4 cup of the warm water, and 1/4 cup of the rye flour in a small bowl. Let stand until bubbly, about 15 minutes.
2
Sift together bread flour, salt, ground caraway seeds, and remaining 1/2 cup rye flour. Place yeast mixture, flour mixture, oil, and remaining 1/2 cup warm water in bowl of a heavy-duty stand mixer fitted with a dough hook, and beat on medium speed until dough is smooth and elastic, 8 to 10 minutes, stopping to scrape down sides occasionally.
3
Place dough in a large bowl coated with cooking spray, turning to grease top, and cover tightly with plastic wrap. Let rise in a warm place (80u00b0F), free from drafts, until doubled in size, 2 to 3 hours. Punch down dough (can be refrigerated at this point and taken out of fridge for second rising when ready to use), re-cover with plastic wrap, and let rise 40 more minutes.
4
Preheat oven to 475u00b0F. Place a pizza stone in oven. Place dough on a floured work surface. Roll to a 14-inch circle. Sprinkle stone with cornmeal. Place dough on stone. Prick liberally with a fork. Bake in preheated oven 5 minutes.
5
Prepare the Pizza: Whisk together ricotta, lemon zest, salt, and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella and Parmesan cheeses. Bake at 475u00b0F until bottom of crust is cooked and cheese is melted, about 10 minutes. Drizzle pizza with balsamic glaze, and top with arugula; brush edges with olive oil.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons active dry yeast, 3/4 cup warm water (about 110u00b0F), divided, 3/4 cup (about 3 3/8 oz.) dark rye flour, divided, 1 1/4 cups (about 5 3/8 oz.) bread flour, plus more for work surface, and more.

Yes, Cheesy Rye Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Rye Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions