QUATTRO FORMAGGI (FOUR CHEESE PIZZA)
Make and share this Quattro Formaggi (Four Cheese Pizza) recipe from Food.com.
Provided by Kim127
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
FOUR CHEESE MARGHERITA PIZZA
This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!
Provided by Michelle
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
- Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
- Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.4 g, Cholesterol 58.4 mg, Fat 25.6 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1182.5 mg, Sugar 4.6 g
FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)
A fabulous white pizza... again, four cheeses are used (grated parmesan, provolone, ricotta, & mozzarella) as well as fresh broccoli florets. You could substitute with spinach if you like, but we LOVE this recipe as is... I buy the pre-made pizza dough from my grocery store to save time, but you could always make your own of course. Also, I use MILD provolone - it's pre-packaged & pre-sliced think it is Belgioioso brand. Note: I use the 12 oz. bag of "Broccoli Wokly" which is already cut into florets - I steam it according to the package directions first in the bag & use the full bag on the pizza.
Provided by BlondieItaliana
Categories Vegetable
Time 22m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
- Bake for 12-18 minutes or until crust just golden brown. Slice & serve.
FOUR CHEESE SAUCE
This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.
Provided by Dominic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Yield 16
Number Of Ingredients 6
Steps:
- In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
- Serve immediately, sauce will thicken upon standing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 1.2 g, Cholesterol 67.7 mg, Fat 20.4 g, Protein 4.6 g, SaturatedFat 12.7 g, Sodium 193.1 mg, Sugar 0.1 g
BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA
Steps:
- For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
- Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
- Preheat the oven to 500 degrees F.
- To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
- For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
- For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
- Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
- For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
- Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.
THREE-CHEESE WHITE PIZZA
Provided by Food Network Kitchen
Time 2h45m
Yield 8 servings (two 12-inch pizzas)
Number Of Ingredients 13
Steps:
- Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
- Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
- Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside.
- Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.
WHITE PIZZA WITH BROCCOLI
Delicious white pizza.
Provided by Jsep
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place a pizza stone on the bottom rack of your oven. Preheat oven to 450 degrees F (230 degrees C).
- Stretch pizza dough into a round disc on a floured surface. Brush 1 tablespoon olive oil over dough. Sprinkle minced garlic, garlic powder, onion powder, salt, and pepper on top.
- Cover dough with Italian cheese blend and dollops of ricotta. Scatter broccoli and tomato over cheese. Swirl remaining 1 tablespoon olive oil on top. Sprinkle Parmesan cheese over pizza.
- Transfer pizza to the preheated pizza stone and bake until the crust is crispy and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 26.5 g, Cholesterol 11.7 mg, Fat 9 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 396.2 mg, Sugar 0.7 g
WHITE PIZZA
A different type of cheese pizza - The perfect pizza for cheese lovers. My Whole Wheat Yeast Free Herbed Pizza Dough #111650 is a perfect match for this pizza and is the ONLY crust I use when making this pizza. Note: I have been making this pizza for so long I don't measure the cottage cheese - I think I use closer to 1 cup.
Provided by LUv 2 BaKE
Categories Cheese
Time 35m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil, add garlic and cook until golden.
- Brush garlic oil mixture over dough leaving 1/2" of outer dough uncovered.
- Sprinkle oiled surface of dough with mozzarella cheese.
- Bake 10 minutes at 400°F.
- Combine parmesan, parsley, and oregano.
- Remove pizza from oven and drop cottage cheese by 8 rounded piles in a circular pattern onto pizza.
- Sprinkle with parmesan mixture.
- Bake 10- 15 minutes at 400°F.
WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC
Categories Garlic Appetizer Bake Kid-Friendly Goat Cheese Mozzarella Parmesan Ricotta Basil Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 32 pieces
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
- Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
- Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.
WHITE FOUR-CHEESE VEGETABLE PIZZA
Make and share this White Four-Cheese Vegetable Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spread 1/2 cup mozzarella cheese over crust.
- Arrange mushroom, onions, peppers, and broccoli over top.
- Sprinkle the remaining 1/2 cup mozzarella cheese, cheddar cheese, Romano cheese, and Parmsean cheese over vegetables.
- Bake in a 425° oven for 15-20 minutes or until cheeses have melted and crust is golden brown.
Nutrition Facts : Calories 172.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 32, Sodium 296.6, Carbohydrate 10.9, Fiber 2.6, Sugar 4, Protein 11.4
FOUR CHEESE PIZZA
Provided by Food Network
Categories main-dish
Time 28m
Yield 2 (14-inch) pizzas
Number Of Ingredients 6
Steps:
- Preheat the oven to 550 degrees F.
- Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.
FOUR CHEESE WHITE PIZZA
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
- Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
- Set a 2-burner cast-iron grill pan over medium-high heat.
- Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
- Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
- Turn the oven up to 400 degrees F.
- Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
- Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.
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FOUR-CHEESE PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (56)Category EntreeServings 4Total Time 35 mins
- If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.
- Sprinkle dough with Parmesan cheese and basil. Top with provolone, Cheddar and Monterey Jack cheeses. Drop pasta sauce by spoonfuls over cheese.
- Bake classic crust 12 to 18 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 4 servings.
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Main ingredients Dough, sauce (usually tomato …Region or state Campania ( Naples) Place of origin ItalyCourse Lunch or dinner
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- White Pizza with Sweet Italian Sausage. This pie tastes best when made with commercial mozzarella and ricotta.
- Scallop-and-Bacon Pizza. A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.
- Pizza Bianca with Truffle Oil. Ricotta and creamy Taleggio cheeses top these wonderful white pizzas. In a final touch of decadence, the pies are drizzled with a little truffle oil right before serving.
- Summer Squash-and-Arugula Pizza with Fontina Cheese. For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty Parmigiano-Reggiano, tender squash, spicy chiles and lightly bitter arugula.
- Four-Cheese Grilled Pesto Pizza. This crowd-pleasing white pizza is lightly charred on the grill and topped with a garlicky pistachio pesto and four cheeses: mozzarella, Fontina, provolone and scamorza (a cow's-milk cheese that’s like a dry mozzarella).
- White Clam Pie. Don’t knock it until you try it—fresh cockles make for a superfantastic pizza topping. Related:More Awesome Pizza Recipes.
FOUR-CHEESE PIZZA RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Published 2010-11-01Servings 5Calories 370 per serving
- 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.
- Remove dough from refrigerator. 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.
- Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.
- Remove plastic wrap from dough. Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border.
FOUR-CHEESE GRILLED PESTO PIZZA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4-6Published 2013-12-07Total Time 1 hr
- In a food processor, pulse the pistachios and garlic until minced. Add the arugula, basil and crushed red pepper and pulse until minced. With the machine on, gradually add the 1/2 cup of oil until incorporated.
- Light a grill or preheat a grill pan. In a bowl, toss the mozzarella with the Fontina, provolone and scamorza.
- Divide the dough into 4 pieces. On a lightly floured work surface, roll or stretch each dough piece to a 10-inch oval, 1/8 inch thick. Brush the dough with oil.
- Working in batches if necessary, grill the pizzas over moderately low heat, covered, until the cheese is just melted, about 5 minutes. Cut the pizzas into strips and serve hot.
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