I am always looking for new and creative ways to cook with cheese. The opportunities seem to be endless for this wonderful food. Once in a while though, a new idea simply blows my mind. I am continually in awe of the wonderful creativity people have in cooking, and art, and life. Sometimes these ideas can be so simple and delightful that I wonder why I never heard of it before.
John brought an idea to my attention recently that was ingenious in it’s simplicity. One of the guys working on some construction here at the farm asked for a couple of pounds of Squeaky Cheese so that he could make pizza crust. John’s reaction was “Pizza crust? Are you kidding? Ruth needs to try this!” So John ran over to tell me about it. My reaction was, “Pizza crust? Are you kidding me? I need to try this!” You can tell we’ve been married a long time.
Heath came to our little kitchen at the Cheese Shop and made Fresh Curd Pizza for us. Heath is the tallest person ever to be in our kitchen. I had a difficult time paying attention to his cooking because I was focused on making sure he didn’t hit his head on the oven hood. He just laughed at me as I fussed like a mother hen.
He never did hit is head, and he made a delightful pizza. An added benefit for those who are watching their gluten intake, it’s gluten free.
Fresh Curd Pizza
Recipe compliments of Heath’s wife Fawnda!
- 1 lb squeaky cheese (more or less depending on the size of your pan)
- Pizza toppings of your choice
- Preheat the oven to 350 degrees.
- Spread the cheese curds in an even layer in a nonstick pan, break up the larger pieces if necessary. Cook on medium high heat until the bottom is golden brown and the curds are starting to meld together.
- CAREFULLY flip the cheese over and continue to cook until both sides are a deep golden brown.
- Slide the cheese onto a pizza stone and cover with sauce and toppings of your choice.
- Bake for 10 to 15 minutes or until the toppings are done.
A couple of tips to help with a successful pizza experience:
- Cheese curds, at their freshest, have a higher melting point so they take longer to cook. I found that 3 to 5 days old was optimal for melting.
- For even melting, use a nonstick pan that is smaller than the burner.
- Blotting off the excess oil with a paper towel keeps the pizza from being greasy.
- Eat it while it’s still warm. It becomes chewy as it cools.