Pizza Quattro Formaggi

Four cheeses with four melting points, so they go on in an order.

Not vegetarian — contains fontina whose rennet the source does not name, gorgonzola whose rennet the source does not name, parmesan whose rennet the source does not name.

Ingredients

• 4 pizza bases, made as for pizza napoletana
• 200 g fior di latte, torn and drained
• 120 g gorgonzola dolce, in pieces
• 120 g fontina, in thin slices
• 60 g parmesan, grated
• 3 tablespoons olive oil
• black pepper

Method

1. Make and prove the base as for pizza napoletana.
2. THERE IS NO TOMATO ON THIS ONE. Four cheeses on a red base is a different and much louder pizza; the point here is that you can tell the four apart.
3. PUT THEM ON IN ORDER OF HOW THEY MELT. Fontina first, directly on the dough — it is the slowest and wants the most heat. Then the mozzarella. Then the gorgonzola in pieces, which collapses almost instantly.
4. KEEP THE PARMESAN BACK ENTIRELY and grate it on as the pizza comes out. In the oven it separates into fat and grit.
5. Leave gaps. Four cheeses laid as a solid sheet melt into one anonymous yellow layer and the dish has no reason to exist.
6. Bake 70 to 90 seconds, watching the gorgonzola — it will catch and go bitter before the fontina has properly gone.
7. Pepper and raw oil as it comes out.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes