Recipe

Quattro formaggio pizza

Pizza with four cheeses, enough said!

  • 30 mins cooking
  • Makes 4 Item
  • Print
    Print

Ingredients

Pizza dough
  • 1 1/2 cup (225g) `00' flour, bread flour or plain (all-purpose) flour
  • 1 teaspoon (4g) dried yeast
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon fine table salt
  • 1 tablespoon olive oil
  • 1/2 cup (125ml) warm water, approximately
Quattro formaggio pizza
  • 100 gram (3 ounces) bocconcini, sliced thinly
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup (50g) coarsely grated fontina
  • 50 gram (1½ ounces) gorgonzola, crumbled pizza dough
  • 4 sprigs fresh thyme

Method

Quattro formaggio pizza
  • 1
    To make pizza dough; combine flour, yeast, sugar and salt in a medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place 1 hour or until dough doubles in size. Turn dough onto a floured surface; knead until smooth.
  • 2
    Preheat oven to 240°C/475°F. Oil a pizza tray or oven tray; place in heated oven.
  • 3
    Roll dough into a 35cm (14-inch) round. Place on tray.
  • 4
    Top pizza base with bocconcini; sprinkle with remaining cheeses.
  • 5
    Bake for 15 minutes or until base is browned and crisp. Served topped with thyme.

Notes

The pizza is best made close to serving.For individual servings, divide the dough into four pieces. Roll each piece on floured surface into 10cm x 20cm (4-inch x 8-inch) slipper shapes.

More From Women's Weekly Food