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Pizza al Grana Padano with cheese and basil
Grana Padano cheese Italian pizza with fresh basil

Aged Grana Padano Cheese Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This pizza is a celebration of "umami," the fifth taste. The mature, salty crystals of Grana Padano cheese add incredible depth to simple tomato sauce, while mozzarella provides milky creaminess. In Italy, they know: less is more. Don't overcrowd the toppings; let the dough and cheeses shine in the hot oven.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 780 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Parchment paper or pizza stone
  • Baking sheet
  • Fine grater

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat your oven to the max (at least 430°F/220°C, but 480°F/250°C is better). Place the baking sheet inside to heat up.

Tip: The hot tray instantly shocks the bottom of the dough, making it crispy rather than spongy.
2 ✓

Roll out the dough into a circle by hand or with a rolling pin. Place on a sheet of parchment paper.

Tip: If you stretch it by hand, more air remains in the edges, creating a nicer crust.
3 ✓

Crush the garlic and mix with olive oil. Brush the dough lightly with this fragrant oil.

Tip: The fat creates a barrier between the dough and the wet sauce, preventing sogginess.
4 ✓

Spread the tomato sauce in circles, leaving a 1-inch border. Sprinkle with oregano and salt.

Tip: Less is more: if it's swimming in sauce, it will never bake crispy.
5 ✓

Finely grate half the Grana Padano over the sauce. This bottom layer will melt and fuse with the sauce.

Tip: Finely grated hard cheese works as an intense flavor bomb.
6 ✓

Tear the mozzarella over the top, then slide the pizza (parchment and all) onto the hot tray. Bake for 10-12 minutes until the edges brown.

Tip: Tearing mozzarella gives a rustic look, and delicious juices pool in the 'valleys'.
7 ✓

Remove, sprinkle with the remaining Grana Padano, drizzle with a little oil, and garnish with fresh basil.

Tip: Never bake fresh basil; it turns black and bitter. The residual heat is enough.

Recipe FAQ

Why is the center soggy?
You used too much sauce, or the mozzarella was too wet. It's worth draining sliced fresh mozzarella slightly.
Can I use a convection oven?
Yes, absolutely! Pizza loves convection airflow and maximum heat.

Ingredients

  • 10 oz Pizza Dough (fresh or high-quality store-bought)
  • 3.5 oz Grana Padano Cheese (wedge)
  • 7 oz Fresh Mozzarella Cheese (ball)
  • 2/3 cup Thick Pizza Sauce
  • 2 tbsp Extra Virgin Olive Oil
  • 10 leaves Fresh Basil
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 pinch Dried Oregano