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 (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 (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
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
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.
PIZZA QUATTRO STAGIONI (FOUR SEASONS PIZZA)
This pizza is all about the toppings! Divided into four sections, each quadrant can represent spring, summer, winter or fall. Or, you can top off each section with whatever is in your garden, supermarket or freezer - whatever looks good, or whatever you like.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Place a pizza stone in the center rack of the oven. Preheat the oven to 550 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
- Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into a flatbread about 5 inches wide and as long as will fit on your pizza stone. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
- Gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). Place the toppings in four separate quarters of the pizza, each representing the 4 seasons: Place the zucchini flowers in one quarter, the artichoke hearts and prosciutto in another quarter, the mushrooms in another quarter and the olives in the final quarter. Sprinkle the whole pie with the mozzarella and 1/4 cup of the Pecorino Romano and drizzle with olive oil.
- Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes.
- Top the entire pizza with the arugula, sprinkle with the remaining 1/4 cup Pecorino Romano and drizzle with olive oil. Slice the hot pizza and serve immediately.
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