Quattro formaggi (four cheese) pizza: Difference between revisions
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|Servings = Serves 2 with breakfast left-overs | |Servings = Serves 2 with breakfast left-overs | ||
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| 2 [[Green Indian chillies|green indian chillies]], cut into rings | | 2 [[Green Indian chillies|green indian chillies]], cut into rings | ||
| 4 tablespoons of crushed [[Walnuts|walnuts]] | | 4 tablespoons of crushed [[Walnuts|walnuts]] | ||
| [[ | | [[Fine yellow cornmeal|fine yellow cornmeal]] for dusting | ||
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Revision as of 09:55, 30 January 2014
| Quattro formaggi (four cheese) pizza | |
|---|---|
_pizza_recipe.jpg) |
| Sitting on the pizza stone, ready to serve | |
| Servings: | Serves 2 with breakfast left-overs |
| Ready in: | 1 hour, 14 minutes |
| Prep. time: | 1 hour |
| Cook time: | 14 minutes |
| Difficulty: | 
|
_oven_ready.jpg)
_pizza_ingredients.jpg)
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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion of pizza dough - Makes 2 pizzas
- 6 tablespoons olive oil
- 4 cloves garlic, sliced
- 10 halved baby tomatoes (sungold if you can get them/grow them)
- Copious torn basil leaves
- 125 g mozzarella ball, torn into pieces
- 80 g strong cheddar cheese, thinly sliced
- 100 g Saint Agur Blue cheese, crumbled
- 90 g Somerset brie, thinly sliced
- 2 green indian chillies, cut into rings
- 4 tablespoons of crushed walnuts
- fine yellow cornmeal for dusting
Mise en place
- Make the pizza dough as instructed
- If using a pizza stone, pre-heat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.
Method
- Make 1 pizza per person
- Dust your work surface with yellow cornmeal
- Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas
- With a deft move, slide the pizza dough from the pizza peel, on to the pre-heated pizza stone.
- Cook on one side only for about 2 minutes or until lightly browned.
- remove from the oven, flip and add the topping.
- Repeat for the second pizza whilst you prepare the first.
- Meanwhile heat the olive oil and sauté the sliced garlic until it just starts to colour, no more or it will be bitter
- Drizzle the pizza with the half of the olive oil and garlic slices.
- Make a cross with the basil leaves and top with the sliced tomatoes
- Arrange the cheeses in the four quadrants-adding your chosen accompaniments to each cheeses; walnuts and blue cheese, chillies and cheddar, etc.
- Bake the pizza until the cheese starts to melt and bubble-this only takes a few minutes under a hot grill.
- Keep the first pizza warm at the bottom of the oven whist you make the second.
Serving suggestions
Serve with home-made cole-slaw