The 6-Cheese & Green Chili Pizza
Rich blend of six cheeses on a garlic oil base, cut through by green chilies
No tomato sauce here. The base is garlic oil, which lets the cheese be the centrepiece. The cream cheese dollops are placed, not spread — they melt into their own little pools. The Parmesan and Provolone go on after it comes out of the oven while it is still piping hot.
Six cheeses. No tomato sauce. A garlic oil base, cream cheese in pools, and green chilies to cut through the richness.
Ingredients
The Base: 1 ball of Pizza Dough
The White Base: Olive oil brushed with crushed garlic — no tomato sauce
The Heavyweights: Mozzarella, Edam, and Cheddar — shredded and mixed
The Cream Element: Cream cheese, softened
The Finishers: Parmesan and Provolone (or any other two hard cheeses available)
The Kick: Red onions (thinly sliced), green chilies (generous amount)
Method
The Base
Brush the stretched dough with garlic oil.
The Melt
Cover the dough with the mozzarella, Edam, and Cheddar mix.
The Cream Dots
Use a teaspoon to place small dollops of cream cheese across the pizza. Do not spread them — let them melt into puddles in the oven.
The Veg
Scatter the onions and green chilies over everything.
The Bake
Bake for 8–12 minutes. No heavy meat toppings means this cooks faster. Watch for the cream cheese to start bubbling.
The Finish
The moment it comes out of the oven, grate Parmesan and Provolone directly over the hot surface.
A cold beer or a sharp glass of wine.