Four-Cheese Pizza

Name: Four-Cheese Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams bread flour (about 2 cups plus 2 tablespoons); 2 teaspoons package dry yeast (about; 2 Tbsps chopped fresh chives; 2 Tbsps chopped garlic; 28 grams 1/4 cup crumbled Gorgonzola cheese; 1 teaspoons kosher salt; 7 teaspoons olive oil, divided; 28 grams 1/4 cup finely grated Parmigiano-Reggiano cheese; 85 grams 1/3 cup (about part-skim ricotta cheese (such as Calabro); 35 grams taleggio cheese, thinly sliced; 237 milliliters warm water (100° to 110°), divided; 1 Tbsp yellow cornmeal

You can never have too many main course recipes, so give Four-Cheese Pizzan a try. This recipe makes 5 servings with 371 calories, 16g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of kosher salt, warm water, part-skim ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the bread flour you could follow this main course with the Coconut Banana Bread as a dessert.

Instructions

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.

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Dough

All Purpose Flour

Water

Equipment you will use

Measuring Cup

Stand Mixer

Knife

Bowl

Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes.

Ingredients you will need

All Purpose Flour

Water

Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms.

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Dough

All Purpose Flour

Yeast

Salt

Cooking Oil

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.

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Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove dough from refrigerator.

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Dough

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.

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Cornmeal

Dough

Punch

Wrap

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Baking Sheet

Plastic Wrap

Position an oven rack in the lowest setting.

Equipment you will use

Oven

Place a pizza stone on lowest rack. Preheat oven to 55

Equipment you will use

Pizza Stone

Oven

Preheat stone 30 minutes before baking dough.

Ingredients you will need

Dough

Remove plastic wrap from dough.

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Dough

Wrap

Equipment you will use

Plastic Wrap

Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border.

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Garlic

Dough

Cooking Oil

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.

Ingredients you will need

Gorgonzola

Parmigiano Reggiano

Taleggio Cheese

Ricotta Cheese

Spread

Dough

Equipment you will use

Pizza Stone

Spatula

Bake at 550 for 10 minutes or until crust is golden.

Ingredients you will need

Crust

Equipment you will use

Oven

Cut pizza into 10 wedges; sprinkle with chives.

Ingredients you will need

Chives

Equipment

Ingredients

Servings:

283grams

bread flour (about 2 cups plus 2 tablespoons)2teaspoons

package dry yeast (about 2Tbsps

chopped fresh chives 2Tbsps

chopped garlic 28grams

1/4 cup crumbled Gorgonzola cheese 1teaspoons

kosher salt 7teaspoons

olive oil, divided 28grams

1/4 cup finely grated Parmigiano-Reggiano cheese 85grams

1/3 cup (about part-skim ricotta cheese (such as Calabro)35grams

taleggio cheese, thinly sliced 237milliliters

warm water (100° to 110°), divided 1Tbsp

yellow cornmeal

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.