Quattro formaggi (four cheese) pizza

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Quattro formaggi (four cheese) pizza
Quattro formaggi (four cheese) pizza
Sitting on the pizza stone, ready to serve
Servings:Serves 2 with breakfast leftovers
Calories per serving:1319
Ready in:1 hour, 14 minutes
Prep. time:1 hour
Cook time:14 minutes
Difficulty:Easy
Recipe author:Chef
First published:6th January 2013
Quattro formaggi-ready for the oven
Quattro formaggi (four cheese) pizza, the ingredients

My take on the four cheese pizza-dictated by cheeses available at the time.

This was very nice indeed. I think next time I would reduce the tomatoes and try and find pairings for all of the cheeses. I would keep sliced chillies & cheddar, crushed walnuts & St Agur (soft blue cheese) but need some for Somerset brie and mozzarella. Suggestions are very welcome!


Ingredients

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Mise en place

Method

  1. Make 1 pizza per person
  2. Dust your work surface with yellow cornmeal
  3. Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas
  4. Prick the pizzas all over with a fork. This prevents it puffing up too much and burning while it is cooking
  5. With a deft move, slide the pizza dough from the pizza peel, on to the preheated pizza stone.
  6. Cook on one side only for about 2 minutes or until lightly browned.
  7. remove from the oven, flip and add the topping.
  8. Repeat for the second pizza whilst you prepare the first.
  9. Meanwhile heat the olive oil and sauté the sliced garlic until it just starts to colour, no more or it will be bitter
  10. Drizzle the pizza with the half of the olive oil and garlic slices.
  11. Make a cross with the basil leaves and top with the sliced tomatoes
  12. Arrange the cheeses in the four quadrants-adding your chosen accompaniments to each cheeses; walnuts and blue cheese, chillies and cheddar, etc.
  13. Bake the pizza until the cheese starts to melt and bubble-this only takes a few minutes under a hot grill.
  14. Keep the first pizza warm at the bottom of the oven whilst you make the second.

Serving suggestions

Serve with homemade cole-slaw

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