Four Cheese Pizza
Ingredients
- 2 pcBread dough (thinly rolled out)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 200 gGorgonzola cheese (crumbled)
- 160 gFontina cheese (thinly sliced)
- 100 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil (for drizzling)
- 2 pinchOregano (dried)
Method
A thin crust, crispy on the edges, supporting a blend of melted and creamy cheeses. The powerful scent of gorgonzola pairs with the sharpness of parmesan for a topping that generously coats the palate.
- 1
Preheat the oven to maximum temperature. Stretch the bread dough on a floured surface. The crust should be thin in the center with a slightly thicker edge so it puffs up and crunches when bitten.
- 2
Distribute the mozzarella and fontina evenly. Add touches of crumbled gorgonzola. The mixture should cover the dough without making it soggy. Sprinkle with parmesan and oregano.
- 3
Bake directly on the hot tray. Cook until the edges are golden brown and the cheeses are bubbling and starting to brown in spots. Drizzle with olive oil as soon as it comes out of the oven.
Frequently asked questions
How do you get this dish right?
- Preheat your baking tray along with the oven to sear the dough instantly.
- Do not overload the center of the pizza to prevent it from becoming soggy from the cheese fats.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a dry oven to restore the crust's crispness.
