Three cheese, no sauce.

For our little Memorial Day party I decided to finally make a Rachel Ray recipe I had been eyeing for months. It is a Garlic and Herb Three Cheese Pizza. I could not find all the Boursin cheese so I just took my own spin on it.

I was pleasantly surprised at how yummy this was. I was curious about the ricotta cheese on the pizza. But it was awesome and I will definitely be making it again. It is great straight from the oven or even at room temperature.

Garlic and Herb Three Cheese Pizza

(Source: Rachel Ray)

1 ball fresh pizza dough, store bought or from your favorite pizzeria

2 cloves garlic, finely chopped

Handful parsley leaves, finely chopped

1 cup ricotta cheese

1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)

1 teaspoon lemon zest, eyeball it

2 cups shredded sharp provolone cheese

Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried

Preheat oven to 425 degrees F.

Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.

My modifications:

* I could not find the Boursin cheese so I used mozzarella and Parmesan instead.

* I omitted the lemon zest because I did not have any lemons.

* My crust was more thick than it was thin, so I prebaked it before adding the toppings to the pizza to ensure a crispy crust.

* The is great straight from the oven or at room temperature.