QUATTRO FORMAGGI (FOUR CHEESE PIZZA)
Make and share this Quattro Formaggi (Four Cheese Pizza) recipe from Food.com.
Provided by Kim127
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Roll out pizza dough on a lightly floured surface to 10-12 inches.
- Place on lightly greased baking sheet or seasoned pizza stone.
- Pinch up the dough edges to make thin rim.
- Brush dough with garlic oil and top with red onion.
- Scatter saga blue and mozzarella cheese over dough.
- Mix together the gruyere, parmesan and thyme.
- Sprinkle over.
- Grind black pepper over entire pizza.
- Bake for 15-20 minutes, until crisp and golden and the cheese is bubbling.
- Serve immediately!
FOUR CHEESE PIZZA
Provided by Food Network
Categories main-dish
Time 28m
Yield 2 (14-inch) pizzas
Number Of Ingredients 6
Steps:
- Preheat the oven to 550 degrees F.
- Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.
4-SQUARE FAMILY PIZZA
Let your family's creativity run wild with this fun pizza that features four different delicious topping portions.
Provided by Allrecipes Member
Time 35m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil.
- Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese.
- Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares.
Nutrition Facts : Calories 134.8 calories, Carbohydrate 14.9 g, Cholesterol 15.9 mg, Fat 5.2 g, Fiber 0.5 g, Protein 7.2 g, SaturatedFat 2.5 g, Sodium 406.8 mg, Sugar 2.4 g
FAMILY PIZZA
"The Batali Brothers Cookbook," published in 2013, includes recipes from Benno and Leo Batali, whose father, Mario, also contributed to the book, editing some of his classic dishes into simpler, weeknight-dinner versions. The Batali family pizza recipe is highly practical: small rounds cooked on a stove, no pizza oven or grill required. Yes, there are a number of steps to making the dough, but the plain parbaked crusts last for days, and need only be topped and broiled when it's time to eat.
Provided by Julia Moskin
Categories dinner, pizza and calzones, main course
Time 2h
Yield 8 small or medium pizzas
Number Of Ingredients 8
Steps:
- Make the dough: Whisk 1 1/4 cups warm water (95 degrees), yeast and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until yeast is foamy.
- In a large bowl, whisk together bread flour and salt. Make a well in the center and add yeast mixture and oil. Using a wooden spoon, stir wet ingredients into dry ingredients until mixture is too stiff to stir, then mix with your hands until dough comes together and pulls away from sides of bowl. Turn dough out onto a lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth, elastic and only slightly sticky. Transfer dough to a large oiled bowl, turning to coat. Cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours or overnight, until doubled in size.
- Punch down dough and turn it out onto a well-floured work surface. Divide into 8 pieces (about 4 ounces each) and shape each one into a ball. Cover with a tea towel and let stand for 15 minutes.
- Heat griddle pan over medium heat until very hot, about 5 minutes. Dust a large work surface with a mixture of flour and semolina. Pick up one of the dough balls and begin to pull and stretch dough into a circle, then lay on work surface and press into a thin round (about 8 inches), adding only enough flour and semolina to keep dough from sticking. Using one hand as a guide, slope a slightly thicker rim all around dough circle. Work quickly, and be careful not to overwork dough; if it resists or shrinks back, let it rest briefly before proceeding. (If you prefer, you can roll out dough with a rolling pin; lightly flour work surface and pin.) For larger pizzas, use 2 dough balls.
- Carefully place dough round on griddle pan and cook until barely tan on first side and browned in a few spots, 2 to 3 minutes. Flip crust over and cook until second side is completely dry, about 1 minute.
- Transfer crust to a wire rack or a baking sheet, brushing off any excess flour, and allow to cool. Repeat with remaining dough. (Parbaked crusts can be refrigerated overnight or frozen, well wrapped, for up to 2 weeks.
- Top and broil each pizza: Heat broiler and place a pizza stone or baking sheet inside to heat. Spread a very light coating of pesto evenly on crust, leaving a 1/2-inch border. Scatter mozzarella over pesto. (Don't put toppings on crust until ready to broil, to avoid sogginess.)
- Place pizzas on hot stone or pan; slide under broiler, about 4 inches from heat source; and broil for 7 or 8 minutes (or as long as needed), until toppings are heated or cooked through, or both, and crust is charred and blistered in spots. Watch closely so that ingredients don't burn, and move pizza around or lower broiler rack if necessary. (Depending on topping, bottom of crust may start to become soggy; you can slip pizza back onto griddle momentarily to recrisp.) Cut into slices and serve hot.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 197 milligrams, Sugar 1 gram
FOUR CHEESE PIZZA (PIZZA QUATTRO FORMAGGI)
Look for smoked mozzarella that has been smoked over wood, not dipped in an artificially flavored smoke solution.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 37m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Thirty to sixty minutes before baking the pizza, place a baking stone on a rack in the lowest level of the oven; preheat oven to 500°.
- Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 9-inch circle-do not handle the dough any more than is necessary; if the dough seems sticky, dust it lightly with flour.
- Dust a pizza peel or a rimless cookie sheet with flour.
- Carefully transfer the circle of dough to the peel; shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour.
- Quickly scatter the goat cheese and Gorgonzola; distribute both mozzarella and smoked mozzarella slices over all; drizzle with the oil.
- To slide the pizza onto the baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
- When the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
- Once the pizza is on the stone, do not attempt to move it until it firms up in 2-3 minutes.
- Bake 6-7 minutes, or until the dough is crisp and browned; serve immediately.
Nutrition Facts : Calories 323.2, Fat 25.2, SaturatedFat 15.9, Cholesterol 77.8, Sodium 699, Carbohydrate 2.3, Sugar 1.4, Protein 21.7
FOUR-CHEESE PIZZA
Although this pizza doesn't have sauce, it gets unforgettable flavor from a blend of cheeses, vegetables and garlic. Using frozen bread dough appeals to folks who don't care to bake. -Davis Johns, Hurst, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork. , Bake at 400° for 8-10 minutes or until lightly browned. Remove from the oven., Reduce heat to 375°. Sprinkle the chopped peppers, cheeses, parsley and basil over crust. Arrange tomato slices over top. Combine oil and garlic; brush over tomatoes. , Bake for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 307 calories, Fat 13g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 559mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
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- Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil.
- Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese.
- Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares.
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