Four Cheese White Pizza
A deliciously rich pizza featuring a blend of four Italian cheeses, perfect for cheese lovers seeking a savory and indulgent treat.
Equipment
- 1 baking sheet or pizza stone
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 3/4 cup warm water
- 1 tsp salt
- 1 tbsp olive oil
White Sauce
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/4 cup heavy cream
- Salt and pepper to taste
Cheese Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded fontina cheese
- 1/4 cup crumbled gorgonzola cheese
- 1/4 cup grated parmesan cheese
Instructions
Preparation
- In a large mixing bowl, combine flour and salt. Dissolve yeast in warm water and let it sit for 5 minutes until foamy. Add yeast mixture and olive oil to the flour and mix until a dough forms. Knead for 10 minutes until smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
White Sauce
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and season with salt and pepper. Cook for 2-3 minutes until slightly thickened. Set aside to cool.
Assembling the Pizza
- Punch down the risen dough and transfer it to a floured surface. Roll it out to a 12-inch circle or your preferred thickness.
- Spread the white sauce evenly over the dough, leaving a small border for the crust. Sprinkle mozzarella, fontina, gorgonzola, and parmesan evenly over the sauce.
Baking
- Preheat the oven to 475°F (245°C). Transfer the assembled pizza onto a baking sheet or pizza stone. Bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
Serving
- Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with fresh basil or arugula if desired.
Storage
- Store any leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to retain the crispiness of the crust.
Notes
Pro Tips: Use a pizza stone for the crispiest crust. Experiment with different cheeses to discover your favorite blend.
Ingredient Substitutions: Try using provolone or pecorino instead of fontina or gorgonzola.
How to Serve: Pair with a fresh green salad or roasted veggies.
Storage & Freshness: Store in the fridge for up to 3 days and reheat before serving.
Make-Ahead Tips: Prepare the dough in advance and keep it refrigerated until ready to use.
Ingredient Substitutions: Try using provolone or pecorino instead of fontina or gorgonzola.
How to Serve: Pair with a fresh green salad or roasted veggies.
Storage & Freshness: Store in the fridge for up to 3 days and reheat before serving.
Make-Ahead Tips: Prepare the dough in advance and keep it refrigerated until ready to use.