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Rick Tramonto's Four Cheese Pizza
(pizza ai quatro formaggi)

"I like the way the pizza looks when the cheeses are segregated except along their borders, but if you prefer, mix the cheeses together and let them play with each other in a more obvious, but equally tasty, way.  Choose the best cheese you can find." Rick Tramonto

  • Prepared pizza dough
  • 1 teaspoon garlic oil (recipe below)
  • 1 garlic clove, minced
  • 1/4 cup pizza sauce
  • 1 ounce soft goat cheese, broken into pieces (about 1 tablespoon)
  • 1 ounce diced mozzarella cheese (about 1/4 cup)
  • 1/4 cup freshly grated Pecorino-Romano cheese
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried oregano
 

Method

Position the oven rack in the middle of the oven.  If you have a pizza stone, put it on the rack to heat up.  Preheat the oven to 450°F.

Roll out the dough to a circle 12 inches in diameter and 1/4 to 1/2 inch thick.  Work on a lightly floured cutting board so you can slide the pizza onto a baking sheet or the pizza stone.

Brush the crust with the Garlic Oil and scatter the minced garlic over the crust.  Spread the pizza sauce over the crust to the edges.

Put each cheese on top of the pizza, arranging the goat cheese on one quarter, pinching pieces from the softened log; the mozzarella on another quarter; the Pecorino-Romano on the third quarter; and the Parmigiano-
Reggiano on the fourth quarter.

Transfer the pizza to the oven and bake for about 15 minutes, or until the sauce bubbles.  Gently lift the pizza up and peek at the bottom.  If it is golden brown and solid, it's done.  If it's still pale and a little soft looking, let it cook for a few minutes longer.

Drizzle with the olive oil and season to taste with salt and pepper.  Sprinkle with oregano, cut into 4 wedges, and serve hot.

Serves: 4

Garlic Oil

  • 2 cups extra virgin olive oil
  • 6 garlic cloves, minced

In a glass jar or similar container, combine the olive oil and garlic.  Cover and refrigerate for at least 24 hours to give the oil time to steep.

The oil will keep for 4 days if stored in a cool, dark place, and for up to 3 weeks refrigerated.  If you refrigerate it, take it out of the refrigerator for about 15 minutes before using to allow it to warm up.

Makes about 1 1/4 cups

Reprinted with permission from ©Rick Tramonto, Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen, published by Broadway Books    click for book review         

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