Cheese pizza. Four cheese pizza How to make cheese pizza at home

I've been meaning to post the recipe for a long time. Four cheese pizza or Quattro Formaggio (Pizza Quattro Formaggio), but the absence of these four good quality cheeses on the shelves of our stores stopped me. Joke about being in Russia pizza 4 cheese consists of Poshekhonsky, Russian, Kostroma and Adyghe cheeses is still relevant, but still I decided to let the recipe be. Maybe your nearest store sells wonderful cheeses of any kind, produced, for example, in Belarus. Or you live in a region where cheeses never disappeared at all. Or you, like me, were brought by friends from abroad, these most cherished four cheeses. So, we found cheeses, we will cook pizza 4 cheese!

Refers to the so-called type of white pizzas ("pizza Bianca"), i.e. it does not put tomato sauce and tomatoes, traditional for most pizzas. The most important thing here is cheeses, or rather their combination. It is important here that you have four different types of cheeses: soft, hard, aromatic (spicy) and blue cheeses. Traditional composition four cheese pizza: Mozzarella (soft cheese), Parmesan (hard cheese), Emmental (flavored spicy cheese) and Gorgonzola (blue cheese).

Ingredients

• Pizza dough 270 - 300 g
• Mozzarella cheese for pizza 100 g
• Emmental cheese (or Maasdam) 100 g
• Gorgonzola cheese (or other blue cheese) 50 g
• parmesan cheese 50 g
• olive oil 1 st. spoon
• dried oregano 1 teaspoon

And now let's discuss cheeses, as I wrote above, a combination of different types of cheeses is important here, they should be present: soft, hard, fragrant (spicy) and blue cheeses:

● Mozzarella(Mozzarella) is a young soft Italian cheese in the form of white balls, but here we will use a hard variety of this cheese, the so-called pizza mozzarella. This cheese is not salty, has a neutral taste, melts very well, bakes beautifully and stretches perfectly when biting into pizza. Instead, you can take unsalted Suluguni, they are very similar to hard Mozzarella.

● Parmesan(Parmigiano Reggiano) - hard aged cheese, has a rich spicy taste and brittle texture. It can be replaced with other hard aged cheese.

● Emmental or Emmentaler(Emmentaler) - a traditional Swiss cheese with characteristic large holes, this aromatic cheese has a spicy sweetish taste. Instead, you can use Maasdam cheese (Maasdam), it also has a spicy sweet taste and large holes. If you can't find either, take Gouda, Edam or Cheddar, they will also turn out delicious.

● Gorgonzola(Gorgonzola) - Italian blue cheese, an analogue of the French Roquefort, they are also called "blue cheeses". Gorgonzola has a characteristic pungent taste and bright aroma. Instead, you can use any other blue cheese, for example, the more common German Dorblu.

Cooking

First, let's prepare all the ingredients. If you didn’t read a lot of text at the beginning, then I repeat that the pizza dough recipe can be found here:. Instead of oregano, you can use other herbs of your choice, such as dried basil or an Italian herb blend.

The table on which we will roll out the dough is lightly sprinkled with flour. I roll out the dough on parchment, and then I bake it on it. Roll out the dough with a thickness of 2-3 mm. We bend the edges 2-3 cm inward and close them well so that they do not peel off during baking, so we make sides for our pizza. As a result, I got a pizza diameter of 32 cm. But, in any case, the diameter of the pizza base is limited by the size of your pan.

At this stage, it is better to transfer the base to the baking sheet or form in which you will bake the pizza, and continue to collect it already there, otherwise it will be very difficult to do it with the filling later. I bake pizza on parchment on a baking sheet turned upside down, then the sides of the baking sheet do not interfere, and it is very convenient to put and remove pizza.

Lubricate the base with olive oil, sprinkle with oregano or other spices to your taste. In my recipe, I lightly bake the cake before adding the filling to make the dough crispy. In pizza 4 cheese, this is not necessary, since there is no liquid tomato sauce and tomatoes, which give a lot of juice and soak the base, so we will bake this pizza right away with the filling.

Emmental and mozzarella cut into slices 5-10 mm thick. You can immediately cut them into cubes, but I prefer not to cut the cheese in advance, but to tear off small pieces from the sliced ​​\u200b\u200bcheese and put them on the pizza right away. So the pieces are not the same, somewhere larger, somewhere smaller, and, it seems to me, the tastes of different cheeses are better felt from this. No need to rub the cheeses and cut them very finely, otherwise they will quickly melt, mix and this combination of different cheeses will no longer work. Also, grated and finely chopped cheese melts very quickly and can start to burn while the dough is not yet baked enough.

But we grate Parmesan on a fine grater, because it melts for a long time, and if we cut it coarsely, it may not have time to melt by the time the pizza is ready.

I also cut gorgonzola into large pieces, and then I will break off small pieces from them and immediately lay them out on pizza. Gorgonzola crumbles very well and is very easy to spread in this way. But, if you're using other blue cheeses, they tend to be denser, and it's probably best to cut them into small pieces ahead of time rather than trying to crumble them right over the pizza.

On the base we lay out the mozzarella, chopped or torn into small pieces, and also put the chopped emmental on top.

Lay out the gorgonzola.

Sprinkle grated parmesan on top. We heat the oven to the maximum temperature (220-250 ° C), the best mode is bottom + top. If you cannot turn on these modes at the same time in your oven, then first turn on the fire from below, and at the end switch to the top to bake pizza from above too. We bake pizza on an average level for about 10-15 minutes, but the time, of course, greatly depends on your oven. All the cheese should melt and begin to lightly bake, the dough should become ruddy. But do not overdo it so that the dough does not dry out.

Pizza four cheese ready, you can decorate it with fresh basil and eat it while it is hot. Bon appetit!

This recipe is for cheese lovers first and foremost! I am one of those, so I cook this pizza often. “Quadro Formaccio” is the Italian name for the Four Cheese pizza. The special charm of this pizza is not so much that it has a lot of cheese, but that all these cheeses are completely different in taste, structure and aroma, and together they create a unique and very tasty pizza.

I don't want to talk about the calorie content of this pizza. Sometimes you can afford such a high-calorie bomb and join the world of Italian cuisine and pizza lovers.

Cheeses can be varied and replaced with similar ones, but the main principle must still be preserved:

Soft cheese: mozzarella (can be replaced with feta or cheese)

Spicy cheese: Dor blue, gorgonzola

Hard Cheese: Parmesan, Pecorino, Grana Padano

Spiced Cheese: Emmental, Gouda, Cheddar

Well, now that we have figured out the cheeses and realized that such a pizza is not a cheap pleasure, we will still cook the Four Cheese pizza and get the maximum pleasure from eating it!

To make pizza, we need such products.

Let's prepare pizza dough, you can cook the dough according to your proven recipe, I will offer you mine. I don't like thick pizza bases, so I don't let the dough rise for a long time. Put the yeast into a bowl.

Add sugar and salt.

We add water.

Add a little flour, a couple of spoons.

Now add vegetable (I have - olive) oil. We mix everything and let it stand a little in a warm place, literally 10-15 minutes.

After that, add the dough to the remaining sifted flour and knead the dough.

We spread it in a form greased with vegetable oil and cover with a film. Let the dough rise in a warm place, it will take 30-40 minutes.

In the meantime, prepare the pizza filling: Tear the Mozzarella into pieces with your hands, cut the Dor Blue cheese into cubes, grate the Parmesan and Gouda on a medium grater.

We divide the dough into two parts. Each pizza will be 26mm in diameter. I always roll out the dough on parchment paper, so it’s easier to transfer the pizza to a baking sheet and then you don’t need to wash the baking sheet)).

There is no special sequence or rule for how to lay out cheeses. You can divide the pizza into four segments and lay out each type of cheese separately, but I like to keep all the cheeses together. Therefore, first lay out the Mozzarella.

Sprinkle grated gouda on top.

Spread the Parmesan cheese evenly over the entire surface of the pizza with the very last layer.

We send the pizza to the oven preheated to 200 degrees and bake it for 15-17 minutes. Decorate the finished pizza with basil and serve.

Pizza "Four Cheese" turns out to be cheese and cheese, delicious, delicious.

Treat! Bon appetit!

Cheese pizza is simply a classic of the genre, because it is this product that gives the dish a golden crispy crust. And how appetizingly he reaches for the cut off piece! Indeed, baking without cheese is very different from the classic, losing some of its charm.

Pizza is a variation of a quick snack that was made from what was on hand. The basis is a cake made of dough, which can also be different. In one of the articles, noting that due to the different composition and method of creating a layer, the finished dish can be the thinnest, with a crispy edge, or thick, nutritious, replacing the second dish with its calorie content.

Traditionally, such an appetizer was cooked in the oven, but now it is more often made in ordinary ovens or, such an express option. Well, the fillings are simply incredibly diverse - meat, even purely vegetarian. Although there are some basics, which include cheese. So, how do you make a delicious appetizer with cheese filling?

Delicious cheese pizza is easy to prepare at home, it can be based on different dough - yeast, yeast-free, puff. To begin with, consider the option of mass on kefir, without the addition of capricious yeast.

Even a beginner can cope with such a recipe, so we boldly involve children and husbands in the work, you see, soon they themselves will start hosting in the kitchen, regaling them with such goodies!

Ingredients:

• Minced meat (pork, beef) - 400-500 g
• Onion - 1 pc.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 1 pc.
• Pickled cucumbers - 2 pcs.
• Hard cheese - 100-150 g.
• Ketchup - 1-3 tbsp.

For test:

• Kefir - 1 tbsp.
• Flour - 2-2.5 tbsp.
• Egg - 1 pc.
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Baking soda - 0.5 tsp
• Sunflower oil - 3 tbsp.

Cooking:

1. Combine in a bowl all the components for the dough except flour, knead with a spoon or a mixer, then with your hands, gradually thicken with sifted flour, forming an elastic mass.

2. Let the dough stand for 20 minutes to develop the gluten, then add more flour if necessary if it is too sticky.

3. Now you can move on to minced meat. It should be fried together with finely chopped onions in a hot, oiled pan.

4. The mass should be stirred periodically, adding salt, pepper, breaking lumps with a spatula. So that the meat is well stewed for 15-20 minutes, first over high heat, then quiet until the liquid boils away.

5. Put the dough on a floured table, add flour if necessary until the stickiness disappears, roll it to the size of the baking sheet.

6. Lubricate the baking sheet with oil, shift the workpiece onto it (it is convenient to wind the layer onto a rolling pin and transfer it with it), smooth the edges so that they go on the sides, cut off the excess mass (and then make pies, freeze).

7. Turn on the oven at 200 degrees to heat up.

8. Pour the minced meat onto the workpiece, evenly distributing it over the plane.

9. Cut cucumbers, tomatoes into rings, pepper into strips or cubes, spread evenly over the layer.

10. Pour with ketchup, mayonnaise mesh.

11. Bake in the oven for 20 minutes.

12. Grate the cheese on a fine grater, sprinkle the workpiece with it with a generous hand, but evenly.

13. Cook until the last ingredient is melted.

Eat hot with your favorite drinks.

How to make Cheesy Chicken Pizza

This version of the dish is the dream of cheese lovers. It turns out very appetizing, with a rich taste, and it is not difficult to prepare.

Products for the dish:

• Flour - 1 tbsp.
• Eggs - 2 pcs.
• Salt - 1 tsp
• Warm milk - 0.5 tbsp.
• Refined sunflower oil - 1 tsp

• Smoked chicken - 200 g
• Cherry tomatoes - 10 pcs.
• Fresh cucumber - 1 pc.
• Mozzarella - 300 g

• Cheese sauce - 4 tbsp.
• Garlic - 1 clove
• Cream 10% - 4 tablespoons

Cooking:

• Combine flour with salt, beat eggs, butter, milk separately, combine these two mixtures.
• Knead the dough, leave for 20 minutes to rest.
• Combine cheese sauce with cream, peeled, grated garlic.
• Meat cut into cubes.
• Wash cucumber, tomatoes, cut into slices
• Coarsely chop the mozzarella.
• Divide the dough into two parts (two portions will turn out), roll out into a circle, put on a greased baking sheet.
• Top with sauce, not forgetting the sides - so they will be tastier.
• Put the pieces of chicken, vegetables, sprinkle with mozzarella.
• Bake in the oven at 180-200˚ until done.

Puff pastry pizza with cheese, tomatoes and sausage (ham)

Incredibly tasty, crunchy, melt-in-your-mouth puff pastry. Preparing it at home is quite troublesome, but now it is so easy to buy ready-made packaging in any store. This recipe is suitable for cases when guests are about to be expected or there is simply no time to bother with preparing the base.

• Dough packaging - 1 pc.
• Sausage or ham - 300-400 g
• Bulgarian pepper - 3 pcs.
• Tomato - 1 pc.
• Ketchup - 2-3 tbsp.
• Hard cheese - 200 g
• Onion - 1 pc.
• Mixture of Italian herbs or other spices

1. Defrost the workpiece in advance by spreading the sheets in one layer.

2. Cut the sausage into thin rings, cubes or straws.

3. Rinse the vegetables, cut the tomatoes into half rings or quarters.

4. Peel the pepper from seeds, stalks, cut into strips.

5. Peel the onion, cut into thin half rings.

6. Grind cheese with a grater.

7. Cover the baking sheet with parchment, lay the dough on top, stretching it slightly with your fingers (you can combine pieces of the workpiece into one).

8. Lubricate with ketchup, evenly distributing it with a spoon over the surface of the cake.

9. Sprinkle with a mixture of Italian herbs for flavor, although this can be dispensed with.

10. Layer onions, then sausage, tomatoes, peppers, put cheese last.

11. Bake at 180 degrees for 20 minutes.

Mozzarella Pizza Recipe

At first glance, the dish is too simple, because there are only a few components in the filling. But the taste is tender, rich, balanced.

All you need for such a miracle:

• Water - 300 ml
• Flour - 500 g
• Vegetable oil - 50 g
• Dry yeast - 2 tsp
• Sugar - 1 tsp
• Salt - 0.5 tsp

• Mozzarella - 300 g
• Ham - 200 g
• Ketchup, mayonnaise, mustard, herbs

1. Add dry products to the sifted flour, mix, gradually dilute with warm water, pour in the oil, knead the elastic dough.

2. Lubricate the bowl with fat, put the dough there, cover with a lid and leave to rise for 20-30 minutes.

3. We combine the ingredients for the sauce to taste in another container (who likes more ketchup, who likes mayonnaise).

4. Cut the ham (or sausage) into strips, mozzarella into thin slices.

5. Divide the dough into two parts (for blanks with a diameter of about 27-28 cm).

6. We roll out the mass directly on parchment paper with our hands, creating a small rim around the edges.

7. Lubricate abundantly with sauce, spread the products on top in random order (the main thing is to evenly).

8. We shift with parchment to a baking sheet.

9. Bake for 15-20 minutes at 180˚, decorate with herbs.

We eat hot, enjoy!

Delicious pizza with suluguni cheese in brine

An appetizer with the addition of suluguni is even more rich, satisfying, fragrant. But I’ll note right away that for this dish you don’t need dry smoked pigtails or sticks, but simple cheese in brine, which looks like mozzarella. That is the same white, slightly layered and very juicy.

So we need:

• Pizza blank - 1 pc.
• Champignons - 200 g
• Suluguni - 100-150 g
• Cherry tomatoes - 15 pcs.
• Mayonnaise - 1 tbsp.
• Garlic - 1 tsp
• Lubricate the workpiece with mayonnaise.

Cooking:

• Lay washed champignons cut into slices on top (previously fried with vegetable fat can be used).
• Cherry cut into slices, decorate the dish with them.
• Sprinkle with dried garlic.
• Sprinkle generously with grated suluguni.
• Bake in the oven at 200˚ for 15-20 minutes.

Homemade pizza with mushrooms and cheese

Juicy, beautiful pizza is obtained when using a combination with mushrooms. They can be different, but most often they use tender champignons, because they can even be eaten raw!

For cooking:

• Suluguni cheese or other hard cheese - 200 g
• Frozen peas, corn - 1-2 tbsp.
• Bulgarian pepper - 0.5 pcs.
• Olives or olives - 1-2 tbsp.
• Mushrooms - 200 g.

1. Put grated suluguni on a coarse grater in a fairly thick layer on the finished base.

2. Top with chopped peppers, olives.

3. Remove the legs from the champignons, cut the caps thinly, spread them on the base.

4. Sprinkle frozen peas and corn on top.

5. Pour olive oil in a thin stream so that the dish is not dry.

6. Lightly salt, based on the taste of suluguni (if salty, then quite a bit), pepper, sprinkle with spices.

7. Send to the oven for 15 minutes at 180˚

Cheese is indeed an almost indispensable ingredient for pizza, giving it a special aroma and taste. If you put it on top, then the dish will be juicy, tender, and sprinkle on top - we get a crispy fried crust. And the taste of the appetizer strongly depends on the type of cheese - mozzarella, suluguni, parmesan, Dutch give their zest.

Step 1: prepare the dough.

Dissolve the yeast in a little water with sugar first, then add it to the flour, remaining water and oil. Season with salt and knead into a smooth dough.
Knead the pizza dough for 15 minutes. The resulting amount is enough for two thin pizzas.

Step 2: form the pizza.

Line a baking sheet with parchment paper and spread half of the dough on it to form a thin pizza base.
Mix the tomato paste with crushed garlic, sugar and salt in a bowl and spread this sauce on the pizza dough, stepping back a little from the edge.
Now the most important thing is cheese. It should be many and different. The bottom layer of cheese can be cut into large pieces, and the top must be grated or finely crumbled. The more different types of cheese you use, the tastier the pizza will be.
Sprinkle the oregano cheese on top of the pizza.

Step 3: bake the cheese pizza.

Pizza needs to be baked at a very high temperature. My oven allows itself to be heated up to 250 degrees, at this temperature I bake pizza. Fast, literally within 10 minutes until crispy. If your oven is more powerful, increase the temperature, but be careful not to burn anything.

Step 4: Serve the cheese pizza.

Cheese pizza should be served hot so that the cheese flows around the edges and stretches. This is delicious! But, be careful, you can eat a lot and not notice at all!
Bon appetit!

In addition to oregano, you can add other dried herbs for flavor and aroma.

The name of the 4 cheese pizza speaks for itself - its amazing rich taste is due to the wonderful mixed cheese filling, and of course, the base of a good dough. This Italian dish is not difficult to cook at home, and today I will show this cooking option.

I have already posted a detailed recipe on how to cook good. Therefore, we will proceed from the fact that the dough is already ready and the only thing left is the filling.

I’ll make a reservation right away that I don’t pretend to be the classic correct preparation of this popular cheese pizza. I stick only to the principle of having four types of cheese in the filling, each of which has a different texture and taste. Try to cook, you will see for yourself that it is very tasty!

Ingredients:

• 100 g - mozzarella
• 100 g - emmental, or gouda, or cheddar
• 50 g - parmesan
• 50 g - any available spicy blue cheese - gorgonzola, roquefort, dor blue, etc.
• 2-3 pinches of oregano (oregano), or basil, or thyme

Cooking:

"Four cheese" refers to the so-called white pizzas, so when preparing it, as a rule, no tomatoes or tomato sauce are used. But everything is possible in the home kitchen. If desired, you can grease the base (dough) with a thin layer of tomato sauce, and add garlic.

From the amount of dough according to the above recipe, you can cook one large round pizza with a diameter of 32-34 cm, or 2 small ones with a diameter of 26-28 cm, or a rectangular baking sheet.
Today we will prepare two small round pizzas with 4 cheeses.

I didn’t have to look for the cheeses I needed - I found everything in the nearest Pyaterochka to the house. I accidentally saw mozzarella not in brine, but special for baking, it is a little harder and rubs easily on a grater, I bought it.
I also bought spicy sweet emmental, hard parmesan, and noble with blue mold was only Russian-made Mont Blu in 100 g packaging.

So, while the yeast dough is coming up, prepare the cheese filling.
Mont Blu or any other with blue mold, crumble into a plate not too finely.

Three other cheeses on a medium grater.

Then mix them gently with two forks.

Let's take a closer look at the test now. It turns out soft, pliable and easily rolled out with a rolling pin.

We divide the dough into two parts and work with one half. For some time now, I have been rolling out pizza dough on parchment dusted with flour, because it turns out to be quite thin, and it is easier to transfer it along with parchment to a baking sheet, and then easily remove it from it.
So, sprinkle the parchment with flour and roll out the dough to a thickness of about 5 mm, if possible, give it the shape of a circle with a diameter of 26-28 cm. Spread evenly over the surface, first half of the blue cheese, then half of the grated cheese mixture. We try to lay out the filling, a little short of the edge, then the 4 cheese pizza will look like in a real pizzeria, with clean fried edges, for which it is convenient to take the pieces with your hands.

We transfer the parchment to a baking sheet, put it in the oven, heated to 220-250 degrees and bake until the edges are slightly browned. It's impossible to tell exactly when, it all depends on your oven. It may take 7-10 minutes, and about twenty. Sprinkle the finished pizza with dried oregano (oregano) or basil. Here is such a beauty.

Transfer the cooled pizza to a plate and cut into slices. It is easy to cut, the dough is very successful - thin, soft, well baked.

We do the same with the second half of the dough and a great tasty dinner for the family is ready! The second pizza can generally be made with a different topping, this is optional.

That's all for today, I say goodbye to you until the next recipe.
Good luck, kindness and good mood!
Always cook with pleasure!

Smile! 🙂

The doors were tight

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