Quattro Formaggi 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:

• 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.

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:

• Place a pizza stone in the center rack of the oven. Preheat the oven to 550 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 a flatbread about 5 inches wide and as long as will fit on your pizza stone. 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.)
• Gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). Place the toppings in four separate quarters of the pizza, each representing the 4 seasons: Place the zucchini flowers in one quarter, the artichoke hearts and prosciutto in another quarter, the mushrooms in another quarter and the olives in the final quarter. Sprinkle the whole pie with the mozzarella and 1/4 cup of the Pecorino Romano and drizzle with olive oil.
• 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 bottom is cooked and the top is charred, 5 to 6 minutes.
• Top the entire pizza with the arugula, sprinkle with the remaining 1/4 cup Pecorino Romano and drizzle with olive oil. Slice the hot pizza and serve immediately.

Steps:

• Pasta:.
• Cook according to directions on the box. When done, drain and place in an oven safe bow and mix in the margarine. Place in oven on low heat to keep it warm.
• Sauce:.
• Slowly warm the Half-and-Half on medium heat and add the slowly add the cheese. Once all of the cheese is added, add the nutmeg. Continue to cook until the all of the cheese is melted.
• Pour the sauce over the pasta and serve.

Steps:

• Mix the ricotta with the grated parmesan and mozzarella. Take 2 thick slices white bread and spread the cheese mixture over one of them. Top with the gorgonzola, broken into pieces, then close the sandwich with another slice of bread.
• Spread the outsides of the sandwich, top and bottom, with the mayonnaise. Fry the sandwich in the butter for 3-4 mins each side, pressing the sandwich down gently with your spatula as it cooks to make sure it melts evenly inside and stays together.

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.