Four Cheese Pizza
- Prep. Time:
- Cooking Time:
- Total Time:
- 3/4 cup warm water
- 1/2 teaspoon active dry yeast
- 1/8 teaspoon sugar
- 2 cups flour
- 6 tablespoons olive oil
- 1 clove garlic, minced
- 6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
- 3 ounces soft fresh goat cheese, crumbled
- 1/2 cup part-skim ricotta cheese
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons thinly sliced fresh basil
To prepare the dough, place the warm water in the bowl of a stand mixer. Sprinkle the yeast on top and let bloom, about 10 minutes. Add the flour, salt, and 3 tablespoons of olive oil to the yeast mixture and turn the mixer (fitted with the dough hook) to medium. Knead until the dough comes together to form a smooth dough ball.
Remove dough to an oiled bowl and place in the oven with the light turned on. Let rise for one hour, or until doubled in bulk. When the dough has doubled, punch it down. Preheat the oven to 500 degrees. Roll the dough out on a well-floured surface to a 12-inch circle and place on a pizza stone or pan.
Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan.
Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand at room temperature until cooled.
Rewarm in 350°F oven until heated through, about 10 minutes. Cut your pizza, sprinkle with basil and serve hot.