Name: Four Cheese
Yield: Makes two 6-inch round pizzas Serves 1-2
Cuisine: Italy
Ingredients: Semolina or all-purpose flour, for rolling; 8 fresh sage leaves; 1 oz walnuts, toasted and chopped, optional; ¼ cup vegetable oil; 2 oz buffalo mozzarella, torn; 2 tablespoons finely grated parmesan; Sea salt and freshly ground black pepper; 1 oz gorgonzola; 1 oz taleggio or fontina; 2 tablespoons extra-virgin olive oil; 2 × 3-oz pizza doughs

Preparation info

Makes two 6 inch round pizzas Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

My secret for coming up with a good pizza topping is to think about what works as a pasta sauce, then use those same flavors as a pizza topping. This works most of the time, however nothing explains how the ham and pineapple pizza came about, as I can only cringe to think about that as a pasta dish. This classic four-cheese combination works really well as a sauce for gnocchi or pasta, but I think its best use is for topping a pizza. Because of the richness of the cheese, I wouldn’t recomme