Quattro Formaggi Pizza Four Cheese Pizza Recipes

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!

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

Steps:

• 1. Preheat oven to 500ºF. In a skillet over medium heat, place sausage, breaking down the meat into tiny pieces, and sauté until cooked. Remove from the heat and drain well.
• 2. Meanwhile, spread marinara sauce over the pizza crusts. Spread drained meat evenly on both pies as well as sun-dried tomatoes. Place green and red pepper strips alternately in a circular pattern. Sprinkle evenly mozzarella, then asiago followed with fontina and parmesan. Top pies with black olives and finish with basil leaves.
• 3. Transfer pizza in the preheated oven and bake for 10 to 12 minutes or until crust is nice and brown, and cheeses are melted. Makes 2 pizzas
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=k-0G_AMEl5M

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.

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.