Pizza Hut Four Cheese

[Shameka Roessler]

QuattroFormaggi Pizza - If you're looking for an ultra cheesy pizza then look no further than this classic! Homemade pizza dough topped with not one but four incredible cheeses. So rich and delicious you'll never have another pizza night without it!

In Italy, they have this 4 formaggi cheese spread and if you go to the wrong pizzeria or tourist trap you'll get that spread all over your pizza instead of real cheese, you can imagine my disappointment whenever this happened (always read the description, ha!).

For the four cheese topping you'll need; tomato sauce, mozzarella, gorgonzola, Parmigiano Reggiano, and goat cheese. You can replace the cheese with any of your favourite cheeses but I'd say that mozzarella is pretty important.

After kneading shape the dough into a ball and place in a large clean bowl lightly greased with olive oil. Cover with plastic wrap and sit the dough in a dry warm place for 2-3 hours or until tripled in size (photos 5 & 6).

My family has been craving for Formaggi pizza, which is why I've decided to start looking for online recipes. Thank you for sharing here that mozzarella, gorgonzola, Parmigiano Reggiano, and goat cheese are the tops ingredients for this delish food. Anyways, I'll try my best to perfect this, but whilst doing so, maybe it would be best to look for an Italian restaurant first.

Just before going in the oven, give the peel a sharp flick from left to right to be sure the pizza is not stuck. If it is, gently lift the edge closest to the sticky part, toss some flour under and give the peel another shake to dislodge the dough and spread around the additional flour. Then, over the pizza stone, gently shake and pull the peel out from under the pizza.

As soon as the pie comes out, brush the crust with more of the garlic olive oil and sprinkle some flaky sea salt on the crust. Then, if you like, add a few cranks of fresh cracked black pepper and grated parmesan.

So simple, yet so much complex flavor. With the mellow mozzarella; nutty, earthy Gruyere, the milky soft flavor of fontina, and the hints of pungent blue cheese...add to that a little sharpness from the garlic, and the herbaceous fresh thyme and you have yourself a very special Four Cheese Pizza.

Press your finger tips into the dough about 1/2-1" in from the edge, cup your other hand around the edge of the dough and work your way around, pressing your finger tips into the dough to create a divot or moat around the dough, this creates the crust. Then flatten down the center of the dough and pat it out to the crust. Continue to pat and stretch, pushing outward from the center, in opposite directions with the palms of your hands, until you get the dough about 10-12" round.

Brush the dough with the garlic olive oil, and top it with your shredded cheeses. Spread each cheese in an even, thin layer. Then sprinkle the fresh thyme leaves and finally, add the blue cheese crumbles; go easy with the blue cheese.

Hi Deanna, Thanks so much! I am happy you and your husband liked the Super Mushroom! A peel is the flat board with a handle that one uses to ease the pizza dough onto a stone in the oven. You can roll out and assemble the pizza on it, and then use it to slide the pizza onto pizza stone. Hope that clears it up for you, have a great weekend! xo Kelly

Our thin and crispy crust topped with a blend of four cheeses including: mozzarella cheese, cheddar cheese, provolone cheese and Romano cheese. All natural, made from scratch, preservative-free, Og trans fat per serving

Traditionally, the cheeses include mozzarella, as the fundamental component, which maintains humidity during cooking, partially protecting the other cheeses from the strong heat of the oven.[2] Gorgonzola is almost systematically present and the completing duo consists of other local cheeses, depending on the region, with fontina and Parmesan as the typical complements,[3] but other variants include pecorino, ricotta, stracchino, robiola, taleggio, smoked provola or caciocavallo. Beside mozzarella, mass-produced pizzas often use Parmesan, pecorino romano, asiago, and other Italian-style cheeses, though some use non-Italian cheeses such as edam, emmental and blue cheese.[4] The choice of cheeses is not random, they should be full-fat or semi-fat and vary in flavour. Besides mozzarella, the quattro formaggi usually combines a blue or mature cheese, a soft cheese (such as emmental or gruyre) or a creamy cheese (such as robiola or stracchino), and a hard cheese (Parmesan or pecorino, grated).

Unlike other pizzas, like the Neapolitan or the Margherita, which have an old, rich, and documented history, the quattro formaggi, despite its popularity and preponderance, has a less clear origin, certainly due to its composition being so obvious. It is believed to originate from the Lazio region at the beginning of the 18th century.[5] Its less obvious and more recent versions, like the quattro lati pizza, can be on the opposite tracked in the history of gastronomy.[6]

And they can be made ahead of time, which is smart planning. If you have the extra onions and the inclination, double the caramelized onion part of this recipe, and then you can use them all week long in all kinds of ways: atop a burger, in a grilled cheese sandwich or a quesadilla, piled onto a grilled chicken breast or steak or pork chop.

If you make the caramelized onions ahead of time, and have the ricotta mixed up and the grated cheeses ready to go, you can assemble the pizza in 5 minutes, and bake it for about 25, and have dinner on the table in about an hour.

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

Another reason to love pizza night is that it is so fun for everybody to get involved in it. The girls are in heaven if I tell them to run grab their rolling pins from the toy room. They always come sprinting back to roll out bits of dough.

And they LOVE sampling and sprinkling cheese over the pizzas. Anything that gets my girls happily helping in the kitchen works for me, especially when it is easy stuff like this. I love seeing them have a sense of ownership over the things we are preparing.

You could just stop at cheese pizza and not do the tomato basil arugula salad to top it off (I mean, just look at that golden, cheesy goodness below!) but trust me, that simple salad with balsamic vinegar, olive oil, chopped basil, freshly minced garlic, peppery arugula and juicy tomatoes truly make this something special.

Yeah, we definitely need to do a weekly pizza night since we only occasionally do it. But it would be such a fun tradition to have and there are so many topping combinations I want to try! Plus, you know, all the cheese, lol.

One day, we were making a frozen pizza and instead of cutting the pizza into slices, I asked my husband if we could cut the pizza into little rectangles. To be honest, I wanted the pizza sliced into smaller slices to feel like I was eating more pizza. This is also why I love these bite-sized cookies.

After using freshly shredded cheese for my white pizza, I am never going back to pre-shredded again. It was so gooey and melted perfectly. So I highly recommend you buy a block of mozzarella cheese and shred it yourself!

When it comes to choosing your dunking sauce, you can really use anything. Like I said before, I love ranch. My husband likes using marinara sauce, and sometimes he even makes a chipotle ranch by adding chipotle hot sauce to normal ranch dressing.

Fluffy, buttery sweet rolls covered in powder sugaThick rice noodles are stir-fried with egg, chickeHomemade, chewy dough is twisted in a pretzel shapJumbo elbow macaroni and beef is tossed with a creRaspberry jam and fresh whipped cream are sandwich

With a garlic and shallot infused olive oil sauce and four different types of cheese, this ultra cheesy white pizza with goat cheese crumbles has a ton of flavor! It bakes up in less than 10 minutes on a scorching hot baking steel giving it a thin, crispy crust.

Looking for other white pizza recipes? Try my arugula and prosciutto pizza or my cheeseburger pizza. They both use variations of the same garlic and shallot infused olive oil white pizza sauce. For a white pizza with a true white sauce, check out my cheesy breakfast pizza which uses a mornay sauce!

You've got the excellently gooey meltability from the low-moisture, whole milk mozzarella, the sharpness and fattiness of the cheddar blending well with crumbled, tangy gems of goat cheese, and the salty dusting of parmesan cheese on top to finish.

There's so much flavor in the four cheese blend that you don't really need toppings. This is a fantastic pizza bianca (that's Italian for "white pizza") without them. But you can definitely add what you like!

(And in case you're wondering why the tomatoes and broccoli aren't evenly dispersed across the pizza in these photos it's because my husband doesn't like tomatoes. I never want the food I photograph to go to waste, so I arranged the toppings so I could cut slices of broccoli white pizza for him and slices with both broccoli and thinly sliced tomatoes for me.)

Okay, this is a diet-talk free zone. So when I tell you that the best toppings for this white pizza are low in fat please know that I'm coming from a science-of-pizza-toppings place and not a fat-is-inherently-bad place.

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