QUATTRO FORMAGGI PIZZA
Provided by Food Network
Time 30m
Number Of Ingredients 13
Steps:
- Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature about 1 hour, 30 minutes, until doubled in size. Position oven rack to top shelf, along with a pizza stone or baking sheet. Preheat to 450 degrees F. Prepare sausage in a large skillet. Remove and drain the fat. Sprinkle working surface and rolling pin with cornmeal to prevent sticking. Knead dough for a few seconds to begin shaping it into a ball. Using rolling pin, roll the dough out to a circle that is approximately 10" in diameter. Finish stretching using your hands. The dough should be thin. Remove baking sheet or pizza stone from the oven and sprinkle it with cornmeal. Carefully place the pizza dough on the stone or baking sheet and quickly sprinkle with Ricotta Cheese. Scatter the Mozzarella and Gorgonzola pieces, along with the sausage, and finally, top with Parmesan Cheese. Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbly. Remove from oven, garnish with fresh herb, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F
PIZZA QUATTRO FORMAGGI
This recipe is adapted from www.piccolericette.com. The amounts of ingredients listed to make the dough are enough for two pizzas 28-30cm (11-12 inches) in diameter. In contrast, the amount of topping ingredients is intended for one pizza, so adjust the amounts accordingly. If using fresh brewer's yeast, first, dissolve it in half the amount of warm water needed to make the dough and dissolve the malt or honey in the other half, then add them both to the flour. Also, the dough for the pizza needs to rise for 3-4 hours, so take that into account.
Provided by TasteAtlas
Categories Pizza
Yield 1 servings
Number Of Ingredients 13
Steps:
- DOUGH
- Add the flour and the dry baker's yeast to a large bowl - mix them together so they brewer's yeast is evenly dispersed in the flour.
- Meanwhile, dissolve the malt in warm water, add it to the bowl with the flour, together with olive oil and salt.
- Knead by hand until you get a smooth dough.
- Place the dough in a greased bowl, then cover it with cling film and store it in a warm spot for 3-4 hours, or until tripled in volume.
- Once risen, divide the dough in half, shape each half in a ball, roll them out into discs on a floured surface, then place each in a non-stick tray and let them rise for another hour.
- TOPPING
- Once an hour has passed, sprinkle the pizza base with the four cheeses and black pepper.
- Bake in a 250°C/480°F oven, with the grill option turned on, for 15 minutes, until the pizza's edges are golden and its bottom dry.
- Once baked, serve immediately.
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!
PIZZA AL FORMAGGIO
This is a kind of rich, eggy cheese bread that is sometimes served with scrambled eggs seasoned with mint for Easter breakfast, and with salami for lunch, in central Italy.
Provided by Florence Fabricant
Categories breads, pizza and calzones, side dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place yeast in a small bowl, add 1/2 cup warm water, mix well and add 1 cup flour. Mix briefly to make a rough dough. Cover with plastic wrap and set in a warm place to rise 1 hour, until doubled.
- Beat 2 eggs in a small bowl. Mix in 4 tablespoons Parmigiano-Reggiano, all the pecorino and the pepper. Place remaining 2 cups flour in a large bowl, whisk in salt and make a well in the center. Add 2 tablespoons oil and work oil into flour with your fingertips until mixture is crumbly. Add risen yeast mixture, the egg mixture and 1/2 cup warm water. Knead briefly to make a sticky dough.
- Turn dough out onto floured work surface and knead about 2 minutes, adding flour sparingly as needed to make a soft dough. Cover with an inverted bowl for 15 minutes. Knead another 2 to 3 minutes until dough is soft and elastic. Stretch dough into a rectangle about 10 by 15 inches. Scatter diced cheeses evenly over surface. Fold one-third of dough, from the long side, over the cheese, then fold again to make a long, narrow envelope. Fold short ends over in thirds to make a square. Shape gently into a ball.
- Use a 7-inch-deep panettone mold, a 9-inch baking pan or an oven-proof paper panettone mold. Grease metal pan, but not paper mold, if using, with remaining oil. Fit ball of dough into pan, lightly pressing it to fill pan. Cover loosely with paper towel and set aside to rise until doubled and somewhat above edge of pan, about 1 hour.
- Preheat oven to 400 degrees. Beat egg yolk with 1 tablespoon water and brush on dough. Sprinkle with remaining grated cheese, placing it in a cross shape if desired. Bake 20 minutes (paper mold should be placed on a baking sheet). Lower heat to 350 degrees and bake 30 to 35 minutes more, until golden. Remove from pan, but not from paper mold, and let cool on a rack at least 30 minutes before cutting. Cheese flavor will become more pronounced if bread is kept wrapped for 6 or more hours or overnight.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 429 milligrams, Sugar 0 grams, TransFat 0 grams
QUATTRO FORMAGGI PIZZA
Our local Italia Pizza makes a great 4 cheese pizza. At $17 for one large, we quickly tried to duplicate it. This is what we came up with. We get our dough balls from Trader Joes, and we're partial to wheat. Ask your local pizzeria! Frozen artichoke hearts taste better than the jarred kind, also at Trader Joes!
Provided by MEPeralto
Categories < 15 Mins
Time 15m
Yield 2 14, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450*.
- Roll out pizza dough. Parbake 5 minutes in the oven.
- Spread 1 T olive oil & 2 cloves worth of garlic evenly on each crust.
- Layer the mozzarella, provolone, parmesan & crumble ricotta, all to your preference of cheesiness.
- Distribute 1/2 bag of artichoke hearts over pizza.
- Bake until cheese is melted & starts to brown.
Nutrition Facts : Calories 96.4, Fat 7.1, SaturatedFat 1, Sodium 40.6, Carbohydrate 7.6, Fiber 3.4, Protein 2.4
GRILLED QUATTRO FORMAGGI PIZZAS
This Italian classic typically showcases four cheeses with different characteristics. We topped the crust with fontina (semi-firm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6 nine-inch pizzas
Number Of Ingredients 7
Steps:
- Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with a thin layer of all four cheeses. Grill until just melted and crust is cooked through, 3 to 5 minutes more.
- Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.
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