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- Flour, for the dough
- 12 ounces (½ recipe) pizza dough
- 2 tablespoons pesto
- 2 oven-dried tomatoes, cut into thin slices
- 1 cup mozzarella, grated
- ¾ cup Fontina cheese, grated
- 2 Roma tomatoes, ends trimmed and cut into 12 slices total
- 2 ounces goat cheese, crumbled
- 1 teaspoon fresh oregano leaves, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons freshly grated Parmesan
- 6-8 large fresh basil leaves
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees.
On a lightly floured surface, stretch or roll out the dough into one 10-inch round or two 8-inch rounds.
Transfer the dough to a wooden pizza paddle or a lightly floured cookie sheet. Brush the dough lightly with the pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.
Sprinkle with the mozzarella and Fontina cheese, evenly arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and the Parmesan.
Slide the pizza off a paddle or cookie sheet onto the hot pizza stone. Bake until the pizza crust is nicely browned, 10-12 minutes. When the pizza is removed from the oven, transfer to a cutting board and garnish with the basil leaves, cut into slices, and serve immediately.
- 1 cup warm water (100° to 110°), divided
- 10 ounces bread flour (about 2 cups plus 2 tablespoons)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 7 teaspoons olive oil, divided
- ½ teaspoon kosher salt
- Cooking spray
- 1 tablespoon yellow cornmeal
- 2 tablespoons chopped garlic
- ⅓ cup (about 3 ounces) part-skim ricotta cheese (such as Calabro)
- 1 ¼ ounces taleggio cheese, thinly sliced
- ¼ cup (1 ounce) crumbled Gorgonzola cheese
- ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh chives
Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons level with a knife. Add flour to 3/4 cup water mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.
Remove plastic wrap from dough. Combine remaining 1 tablespoon oil and garlic gently brush garlic mixture evenly over dough, leaving a 1/2-inch border. Spread ricotta evenly over dough arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 10 minutes or until crust is golden. Cut pizza into 10 wedges sprinkle with chives.
- ¼ cup olive oil
- 1 tablespoon minced garlic
- ½ teaspoon sea salt
- 8 Roma tomatoes, sliced
- 2 (12 inch) pre-baked pizza crusts
- 8 ounces shredded Mozzarella cheese
- 4 ounces shredded Fontina cheese
- 10 fresh basil leaves, washed, dried
- ½ cup freshly grated Parmesan cheese
- ½ cup crumbled feta cheese
Stir together olive oil, garlic, and salt toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
Four Cheese Pizza
Cheese, cheese and more cheese! This deliciously gooey four cheese pizza (AKA the quattro formaggi) is topped with sharp cheddar, creamy mozzarella, pungent blue cheese and tangy feta for a cheese lover’s dream.
Makes 1x 12”/16” pizza
8.8/11.6oz (250g/330g) classic pizza dough
4 tbsp Classic Pizza Sauce
1.4oz (40g) mozzarella, torn into pieces
1.4oz (40g) feta, crumbled
1.4oz (40g) cheddar, shredded
1.4oz (40g) blue cheese, crumbled
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here.
Fire up your Ooni pizza oven. Aim for 952˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Using a large spoon or ladle, spread an even layer of tomato sauce over the base. Top with your cheddar and mozzarella, then crumble over your blue cheese and feta.
Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn the pizza regularly for an even cook.
Once cooked, remove the pizza and season with some freshly ground black pepper if you like. Serve immediately for maximum cheesy goodness!
Cooking our four cheese pizza
After finishing the preparations slide the pizza into the oven for about 25 minutes, until the dough gets a golden brown color and a looks crispy.
Sprinkle with a grated cheese or chopped fresh Parmesan cheese, add some chopped black olives before serving your hot four cheese pizza.
Before buying condiments, check what cheese combination suits you palate. There is a variation of cheese combination in cooking of this pizza recipe.
Tomato sauce and tasty dough are the principal ingredients for an amazing and traditional Italian pizza.
Know how to make the traditional dough, delicious Pizza Italiana.
- 1 – 1/4 Oz Envelope – Active dry yeast
- 1 1/2 Cups – Warm water
- 4 Cups – Bread flour
- 1 1/2 Tsp. – Salt
- 2 Tbsp. – Extra virgin olive oil
- 1 Tbsp. – Sugar
- Extra flour
- Extra olive oil
Pizza Sauce traditional ingredients are Italian tomatoes and Tomato Puree, Butter, Olive Oil, Yellow Onions, Garlic , Basil, Black Pepper.
Susan Sady shows how to prepare step by step delicious dough for the pizza:
Basic Pizza Dough
- 1 cup warm water (105°F to 115°F)
- 3 tablespoons olive oil
- 1 package active dry yeast
- 1 teaspoon sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup flour
In a small bowl combine warm water, olive oil, yeast, and sugar. Let stand about 5 minutes or until foamy. Meanwhile, in a medium bowl stir together the 2 1/2 cups all-purpose flour and salt. Stir yeast mixture into flour mixture until smooth. Turn dough out onto a well-floured surface. Using 1/4 cup additional all-purpose flour, knead in enough of the flour to make a moderately soft dough that is smooth but just slightly sticky (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 2 hours). Punch dough down. Turn out onto a lightly floured surface.
Ingredients of Four Cheese Pizza
- 1 cup cheese- feta
- 250 gm mozzarella
- 1/2 cup virgin olive oil
- 1 cup parmesan cheese
- 3 pizza base
- 250 gm fontina cheese
- 12 gm basil
- sea salt as required
- 10 roma tomato
- 2 tablespoon minced garlic
How to make Four Cheese Pizza
Step 1 Wash the tomatoes and shred the cheese
To prepare this amazing pizza recipe, wash the roma tomatoes under running water. Next, place them over a chopping board and finely slice them. Then, use a shredder and shred mozzarella cheese, basil and fontina cheese in separate bowls. Next, grate Parmesan cheese and crumble the feta cheese in other bowls.
Step 2 Toss the garlic and tomatoes
Now, place a frying pan over medium flame pour olive oil in it. Add the minced garlic along with salt and half the quantity of tomatoes and cook for about 15-20 minutes. On the other hand, preheat the oven at 200 degree Celsius.
Step 3 Spread the ingredint on the pizza base
Now, place the pizza base on different plates and spread the tomato mixture on them. Sprinkle the mozzarella and fontina cheese over the mixture.
Step 4 Bake the pizza and indulge in the goodness of cheese!
Place the remaining quantity of tomatoes and basil leaves over the cheese spread. Finally, put a layer of Parmesan and feta cheese on the top. Bake the dish until pizza becomes golden brown in colour. Serve hot and enjoy!
How to make cheese pizza
The best part about this recipe is that you can really make it as easy as you want! There are three parts to today’s recipe: the pizza dough, the pizza sauce, and the assembly!
Making your own pizza dough can be a fun date-night activity or something fun to do with your kids! However, if you’re short on time you can certainly use store-bought pizza dough instead.
If you want to make your own dough, follow the dough recipe from my taco pizza recipe. If you’re a visual learner, check out this how-to: pizza dough video for the recipe!
As with the dough, feel free to make your own or use store bought!
- Cook onions in a medium saucepan under tender.
- Stir in garlic, spices, tomato paste, crushed tomatoes, and brown sugar.
- Press dough into a skillet and spread sauce over the dough.
- Sprinkle cheeses on top.
- Bake and enjoy!
Only four simple steps and you’ve got yourself the cheesiest, gooiest, most delicious homemade pizza EVER!
Did you know that there are 7 types of cheeses? Cheddar, mozzarella, parmesan are among the popular cheeses that we know of. Check out the different types of cheeses:
- Fresh Cheese — Fresh cheese have low moisture content. To remove the whey, they are pressed for hours or weeks to compact the curd. Examples of fresh cheese are parmesan, cheddar, and gruyere.
- Aged Fresh Cheese — Aged fresh cheese is made of goat milk and is left to dry. This helps the rind wrinkle and a bluish-grey mold develops. As this blue mold darkens, it adds an intense and goaty flavor to the interior. Examples of aged fresh cheese are ricotta, mozzarella, and cottage cheese.
- Soft White RInd — Some examples are camembert and Chevre Log. Penicillin candidum, a fine white crusty mold, helps ripen the cheese and prevents the insides from drying out.
- Semi-soft Cheese — One example is Edam cheese. To make this cheese, the curd is lightly pressed to remove the whey. The result is a rubbery and elastic texture. Some semi-soft cheese is washed repeatedly in brine which helps the orange and sticky bacteria to develop. This results in a pungent flavor and aroma.
- Hard cheese — Traditional hard cheese such as cheddar is wrapped in cloth. Other European cheeses are soaked in brine. These methods help protect the cheeses from drying out in cellars where they are stored for many months or years. Examples of hard cheese are gruyere, parmesan, cheddar, and pecorino.
- Blue cheese — Blue penicillin mold is added into the vat just before the milk has curdled. The cheese is pierced to let air in and the blue mold penetrates. The result is a spicier taste. Examples are blue brie style cheese and gorgonzola.
- Flavor added cheese — Nuts, fruits, and herbs are added to hard cheese such as Gouda and Cheddar for a variety of flavor.