▷ Pizza With a Healthy Sauce: 4-Cheese Pizza
You know, I never really got the appeal of cheese pizza. Growing up, my pizza of choice was always ham and pineapple. I’m pretty sure that was due to the fact that when I was a kid, I didn’t know what other kinds of pizzas were out there. Ham and pineapple happened to be my parents’ favorite, so it was kind of mine too, by default. Fast forward many, many years and I’ve pretty much tried as many types of pizzas as possible. Even so, amidst my extensive pizza eating of porchetta pizzas, grilled cheese pizzas, and caramelized shrimp pizzas, I’ve been slow to answer the siren song of the classic, cheese-topped pizza.
▷ Healthy Way Pizza: 4-Cheese Pizza | The Brand Decò
By The Brand Decò
Recipe Category: Pizza
Recipe Cuisine: American
But now, I’ve gone to the dark and cheesy side. I’m all about cheese pizza, which is no ways plain. It all started, appropriately, at my nephew’s birthday party. Apparently kids like cheese pizza and I have the palate of a seven year old because I too like cheese pizza! Admittedly, the cheese pizza at the party wasn’t anything special, but I could taste the potential. What more do you need on a pizza than crust, sauce, and cheese? It’s the trifecta of what makes pizza a pizza. I then tried some of the best pizza in columbia sc and from that moment, I was converted!
- 1 cup warm water (100° to 110°), divided
- 10-ounce bread flour (about 2 cups plus 2 tablespoons)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 7 teaspoons olive oil, divided
- ½ teaspoon kosher salt Cooking spray
- 1 tablespoon yellow cornmeal
- 2 tablespoons chopped garlic
- 1/3 cup (about 3 ounces) part-skim ricotta cheese (such as Calabro)
- 1 ¼ ounce taleggio cheese, thinly sliced
- ¼ cup (1 ounce) crumbled Gorgonzola cheese
- ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh chives
- 1 cup of broccoli
- Parsley to serve (optional)
1. Pour 3/4 cup warm water in the bowl of a stand mixer with the dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover the surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from the refrigerator. Let stand, covered, 1 hour or until the 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. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on the lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.
4. 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. Spread ricotta evenly over dough; arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto the preheated pizza stone, using a spatula as a guide. Bake at 550° for 10 minutes or until the crust is golden. Cut pizza into 10 wedges; sprinkle with chives.
Yield: Makes one Pizza
Fat: 12.9 g
Fat: 12.9 g
Average Rating: 5.0Pizza, Broccoli, ricotta, taleggio, Gorgonzola, Parmigiano, Reggiano