Four Cheese Pizza Recipes

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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



Four-Cheese Pizza image

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.

1 loaf (16 ounces) frozen bread dough, thawed
1 large sweet red pepper, chopped
1 large green pepper, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 plum tomatoes, thinly sliced
1 tablespoon olive oil
2 garlic cloves, minced

FOUR CHEESE MARGHERITA PIZZA

This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!

Provided by Michelle

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 10



Four Cheese Margherita Pizza image

Steps:

  • 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.

Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.4 g, Cholesterol 58.4 mg, Fat 25.6 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1182.5 mg, Sugar 4.6 g

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

FOUR CHEESE WHITE PIZZA

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12



Four Cheese White Pizza image

Steps:

  • Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
  • Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
  • Set a 2-burner cast-iron grill pan over medium-high heat.
  • Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
  • Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
  • Turn the oven up to 400 degrees F.
  • Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
  • Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.

One 1-pound ball prepared fresh pizza dough
1 large head garlic
5 tablespoons extra-virgin olive oil, plus additional for the grill pan and salad
Kosher salt and freshly ground black pepper
8 ounces whole-milk ricotta (about 1 cup)
One 3-ounce wedge Parmesan, finely grated (about 1 cup)
1 teaspoon finely minced fresh oregano
All-purpose flour, for dusting
8 ounces fresh mozzarella, shredded (about 2 cups)
8 ounces fontina cheese, shredded (about 2 cups)
4 cups baby kale or frisee
1/2 lemon

BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Number Of Ingredients 31



Basic Pepperoni Pizza and Four Cheese Pizza image

Steps:

  • For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
  • In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
  • Preheat the oven to 500 degrees F.
  • To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
  • For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
  • For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
  • Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
  • For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
  • Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling bowl
1/2 to 3/4 cup store-bought or homemade Pizza Sauce, recipe follows
12 ounces fresh mozzarella, sliced thin
1 cup pepperoni pieces
2 tablespoons olive oil
Salt and pepper
One 3.5-ounce jar pesto
12 ounces fresh mozzarella, sliced thin
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino Romano
1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper
Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped

FOUR CHEESE PIZZA

Provided by Food Network

Categories     main-dish

Time 28m

Yield 2 (14-inch) pizzas

Number Of Ingredients 6



Four Cheese Pizza image

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.

2 (14-inch) rolled out circles pizza dough
1 pound mozzarella, shredded
6 ounces Monterey Jack, shredded
6 ounces Asiago, shredded
3 ounces Pecorino Romano, grated
Extra-virgin olive oil

FOUR-CHEESE SPINACH PIZZA

I adapted this recipe from one given to me by my Aunt Rosemary. I especially like to make this pizza in summer when fresh spinach and basil are plentiful-they are key to the wonderful taste. -Barbara Robinson of Hamburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15



Four-Cheese Spinach Pizza image

Steps:

  • In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop. , In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of edge., In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. , Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.

Nutrition Facts : Calories 270 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 823mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

2 packages (10 ounces each) fresh spinach
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup fat-free cottage cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked 12-inch thin pizza crust
1 medium tomato, chopped
1/4 cup chopped green onions
1/4 cup sliced ripe olives
1 teaspoon minced fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/2 cup crumbled feta cheese

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



Quattro Formaggi (Four Cheese Pizza) image

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!

1 pizza dough (for 10-12 inch pizza)
1 tablespoon garlic oil
1/2 small red onion, very thinly sliced
2 ounces saga blue cheese, cubed
2 ounces gruyere cheese, grated
2 ounces mozzarella cheese, cubed
2 tablespoons freshly grated parmesan cheese
1 tablespoon chopped fresh thyme
black pepper

CHEESE PIZZA

This plain pie tastes anything but basic. Start with my homemade pizza dough and marinara sauce recipes, so you can make this plus many more pizzas. I put the cheese down first to protect the dough from getting soggy from the sauce.

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 1 pizza

Number Of Ingredients 7



Cheese Pizza image

Steps:

  • Place a pizza stone in the center rack of the oven. Preheat the oven to 475 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 an 11-inch circle. 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.)
  • Top with the mozzarella, sprinkle with the oregano, then gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!).
  • 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 cheese is melted and the crust is evenly crisped, 5 to 6 minutes. Drizzle with olive oil and sprinkle with Parmesan if desired. Slice the hot pizza and serve immediately.

All-purpose flour, for the surface
One 6-ounce ball pizza dough, at room temperature
3 to 4 ounces low-moisture mozzarella, sliced
1 tablespoon Sicilian (or regular dried) oregano (see Cook's Note)
1/2 cup marinara sauce, at room temperature
Olive oil, for topping, optional
Freshly grated Parmesan, for topping, optional

FOUR CHEESE PIZZA

Make and share this Four Cheese Pizza recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 37m

Yield 6 serving(s)

Number Of Ingredients 11



Four Cheese Pizza image

Steps:

  • Preheat the oven to 400°F.
  • Mix the tomatoes with the Parmesan cheese, basil and oregano to make the pizza sauce.
  • Place the dough on pizza pan or baking stone. Prebake if desired. Ladle the sauce over the crust; spread evenly. Top pizza with the remaining ingredients. Bake for 18 to 22 minutes or until the crust is crisp and golden. Cut the pizza into wedges.

Nutrition Facts : Calories 147.8, Fat 10.8, SaturatedFat 6.7, Cholesterol 32.1, Sodium 348.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.7, Protein 11.1

12 inches round pizza dough (I prefer mine pre-baked for about 10-12 minutes)
1 1/4 cups crushed tomatoes or 1 1/4 cups tomato sauce
3 tablespoons grated parmesan cheese
1/4 teaspoon dry crushed basil leaves
1/4 teaspoon dry crushed oregano leaves
1/2-3/4 cup Italian sausage, crumbled, browned, drained
3/4 cup sliced mushrooms
1/4 cup grated asiago cheese
1/3 cup chopped sweet green pepper
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese

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