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 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 PIZZA - FOUR CHEESE
Quattro Formaggi Pizza - If you're looking for an ultra cheesy pizza then look no further than this classic! Homemade pizza dough topped with not one but four incredible cheeses. So rich and delicious you'll never have another pizza night without it!
Provided by Emily Kemp
Categories Main Course
Time 3h15m
Number Of Ingredients 13
Steps:
- First, put the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
- Make a well in the centre and add the water and olive oil. Mix it together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
- Dust a clean work surface with a little flour and knead the dough for around 10 minutes until it's smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
- Add 1/2 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil.
- Cover with plastic wrap (cling film) and leave in a warm place for at least 3-4 hours or until tripled in size.
- Pre-heat the oven to your highest setting at least 450F/230C and add your baking trays to heat up.
- Cut the dough into 2 or 4 depending on how big you'd like them then either roll out on a lightly floured surface with a rolling pin or shape with your hands to fit your baking tray.
- Remove the baking tray from the oven and sprinkle with semolina or flour. Carefully place the pizza dough on top.
- Spread the pizza base evenly with tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).
Nutrition Facts : Calories 295 kcal, Carbohydrate 33 g, Protein 15 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 229 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
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
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- Break off pieces of the dough and stretch with your fingers until quite thin. You can also roll your dough out using a rolling pin.
- Now top your pizza, starting with the pizza sauce. Be sure not to put too much sauce on (this will weigh it down) and don’t go too close to the edge as this will make it hard to slide your peel under the pizza.
- Stick them in the oven. If your oven is nice and hot, the pizza should be perfectly cooked and crisp in two minutes.
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