My Cheddar Pizza for a Delicious Change of Pace


Cheddar Pizza side view
My Cheddar Pizza is a special treat.


I am a pizza enthusiast.  My love for this sauced up bread with cheese piled high is well known by all that know me.  Therefore, today I have a delightful twist on traditional pizza with all that tomato sauce and fragrant Italian herbs, oozing with lots of Mozzarella cheese that will take your tastebuds by surprise with my Cheddar Pizza.

Imagine a thin homemade crust with just enough pizza or spaghetti sauce to moisten over that unbaked dough before loading it up with an avalanche of your favorite Cheddar cheese while finishing off that wonder with some freshly cut slices of Jalapeno peppers.  This may seem foreign and not what you expect, but I assure you that its golden cheesiness is guaranteed to win you over.

I must be truthful with you.  Making a pizza crust at home is the easiest raised dough that you could ever try. The secret of success is following my recipe because it is foolproof. Your biggest obstacle is just making sure not to kill the yeast when you proof it in some hot water with some of the sugar.

I promise you that once you start making your pizza dough from scratch that you will wonder how you ever put up with that cardboard like crust that you may pick up in your freezer section when shopping. Furthermore, you will save yourself money from the need to buy your pizzas ever again.

All I say is to give it a try. You will LOVE the delicious results!


Cheddar Pizza lengthwise
The taste of my Cheddar Pizza is yum, yum, good!



My Cheddar Pizza



Pizza Dough:


1 cup of water
2-1/2 cups of flour
2 tablespoons of canola oil
1 teaspoon of dry yeast
1 teaspoon of salt
1 tablespoon of sugar

Cheddar Topping:


3-1/2 cups of grated Cheddar Cheese
3 tablespoons  of pizza or spaghetti sauce (or just enough to moisten the dough)
2 Jalapeno peppers, cleaned and cut into pieces (you can remove the seeds, but I leave them in for an extra nip)

To Make the Dough:


Add half the sugar to your warm water, not hot water, stir trying to dissolve the yeast and let it sit in your mixing bowl until the yeast starts bubbling.  When it has some foaming action, you’re ready to add the dry ingredients.

Add the flour a little at a time along with the remaining sugar, oil, and salt.  Stir with a wooden spoon until the dough is no longer sticky.  You want a soft, pliable ball.

The weather can influence the feel of your dough.  Some days it may be too humid for example and you may need to add more flour or even less, depending on how sticky that ball feels on your fingers.  Don’t be afraid of adding a bit more flour or even using less if that dough no longer feels sticky.

Let your dough rest and grow, covered for at least 1 hour to 1-1/2 hours.

After that time, the dough should have grown slightly.  Take that dough and put it in your greased baking pan and stretch to fit.  (For this recipe, I used a large round 12-inch size  pizza pan).

Top with just enough of the pizza or spaghetti sauce to moisten the dough.  You don’t want the same amount of sauce as you would a traditional pizza.

Then load up with all that grated Cheddar Cheese (you can even add more, if you like) and your peppers.

Bake in a 400-degree oven for about 15 minutes or until the bottom crust become slightly brown.




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