Is it a good idea to use the following cheeses for a pizza?

Question

I usually use Provolone cheese when I make pizza. But today I have in my fridge:

1) fresh mozzarela balls in brine
2) spreadable cream cheese with herbs

Do you think they would work if I put them on a pizza? Should I use regular tomatoe pizza sauce with them? For toppings I'm planning sausage, mushrooms and pepper.

Answer 1

slice the mozz balls as thin as you can and defin use them.
i would avoid the cream cheese as it would be the wrong taste and usually does not work well with heat.

the beauty of a pizza - is that you can make it any way you like with almost anything on top.

try breaking apart cold chicken and adding broccoli then heating using gorgonzola cheese.

Answer 2

Why not? Anything goes. If using the spreadable cream cheese I'd go light with the tomato sauce or not use it at all. I'd slice the mozzarella balls into thin slices or depending on their size cut into quarters or eighths. The nice thing about pizza and cooking in general - there are no wrong ingredients. Some of the best recipes have come from accidents or using what is on hand.

ENJOY!

Answer 3

Mozzarella yes - it is a natural (and much better than provolone in my opinion).

I don't think that spreadable cream cheese would be good (unless you are really desperate to put more cheese on and that is all that is left in the house).

Regular sauce is perfect.

Answer 4

I love using provolone cheese on pizza but since you only have mozzarella in brine but i have no idea about the brine but the mozzarella cheese is good on a pizza, you should use the regular tomato pizza sauce.

Answer 5

Make two pizzas, one with the Mozzerella, and the other with the spreadable cream cheese......then you can decide which you like better...........heck, you never know, you might run into a new favorite!!! Also, have you ever tried a pesto pizza, pesto sauce substituted for the red sauce??? Try that sometime, very different (that is, if you like pesto) Enjoy your pizza!!!!!

Christopher

Answer 6

If the cream cheese is not true Philly style but is the snacking kind that is really mild like Rondele, I say use that directly on the crust, and then make it deep dish Chicago style with toppings next, then mozarella, sliced, and the sauce on top..bake until the sauce on top is kinda thickens. A baking dish will work.

Answer 7

Caprese Pizza is one of my favorites, although I prefer it with a Margherita sauce. Quick Caprese Pizza Ingredients 2 prebaked thin pizza crusts (12-inch) PAM® Olive Oil No-Stick Cooking Spray 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well 1 pkg (8 oz each) fresh mozzarella cheese, sliced, patted dry 1/2 cup lightly packed fresh basil leaves Fresh cracked black pepper, optional Directions Preheat oven to 425°F. Lightly spray pizza crusts with cooking spray. Spread half of sauce over each crust. Top each with half of the drained tomatoes and cheese. Bake 10 minutes or until cheese melts and crust is golden brown and crisp. Top with basil leaves and sprinkle with pepper, if desired. Serve immediately.

Answer 8

Well, I don't think I'd be using the cream cheese on a pizza. It's definitely not a pizza-y cheese. The fresh mozzarella balls sound awesome -- they would melt and be gooey and delicious. The cream cheese would just be...um....weird and soggy and probably kinda gross.

Answer 9

mozarella yeas. cream cheese no. regular pizza sauce yes. try a spot of onion and/or green pepper as well for toppings.

Answer 10

I'd use the mozzarella. (rince first)

Regular pizza sauce should do nicely, I would add a bit of garlic to counter the salt from the brine.