Roquefort Pizza Calories

Make Roquefort Pizza by spreading tomato sauce over pizza dough, adding crumbled Roquefort, and baking until the crust is done. Start with a modest amount of cheese because its assertive flavor can easily dominate the other toppings.

Roquefort Pizza tastes tangy, salty, and distinctly earthy from the blue cheese. The tomato sauce adds acidity and the crust a mild base, but the cheese remains prominent, so its flavor may be too intense for people who prefer mild pizzas.

Gorgonzola is a close substitute for Roquefort on this pizza because it is also a blue cheese with a bold flavor. For a milder result, use less blue cheese and combine it with mozzarella rather than replacing it with another strongly flavored cheese.

Roquefort Pizza uses Roquefort, a French blue cheese made from sheep’s milk, while Gorgonzola Pizza uses an Italian blue cheese made from cow’s milk. Both have a tangy blue-cheese character, but their textures and flavors differ.

Pear, walnuts, and caramelized onions pair well with Roquefort Pizza because their sweetness balances the cheese’s salty, sharp flavor. Use them sparingly so they complement, rather than hide, the Roquefort.

Yes, Roquefort softens and melts partly as Roquefort Pizza bakes. It does not stretch like mozzarella, so crumble it across the pizza for an even distribution of its rich flavor.

A crisp green salad is a good side for Roquefort Pizza, as its fresh, simple flavors offset the rich, pungent cheese. Water or a non-sweet drink also works well without competing with the pizza’s strong taste.

Leftover Roquefort Pizza keeps in the refrigerator for up to three days when stored in a covered container. Refrigerate it promptly after it cools, and reheat it until hot throughout before serving.

Reheat Roquefort Pizza in a covered skillet over low heat for a crisp base and warmed toppings. A microwave is quicker, but it tends to make the crust soft rather than crisp.