Pizza with four cheeses

    Pizza with four cheeses


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    The types of soft cheese used here melt to a delicious consistency. You can also try grating some of the harder cheeses such as gouda, pecorino or emmentaler. If Bel Paese is not available, double the mozzarella quantity.

    Serves: 10 

    • 310 g (2 1/2 cups) plain flour
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 2 teaspoons (7 g) dry yeast
    • 60 ml (1/4 cup) olive oil
    • 2 cloves garlic, finely chopped
    • 400 g (1 2/3 cups) can chopped tomatoes
    • 2 tablespoons tomato paste
    • 1 teaspoon fresh oregano leaves
    • 85 g each of fresh mozzarella, Bel Paese, gorgonzola and firm ricotta cheese
    • 100 g (3/4 cup) black olives

    Preparation:1hour10min  ›  Cook:10min  ›  Ready in:1hour20min 

    1. Use a large baking tray. Grease with oil. Place flour, 2 tbsp olive oil and salt in a bowl. Sprinkle yeast over 160 ml (2/3 cup) warm water to dissolve; add to the flour mixture.
    2. Knead ingredients together in the bowl, then turn out onto a lightly floured work surface. Knead vigorously for at least 5 minutes. Roll out dough to fit the baking tray. Place on the tray, cover and leave to rise in a warm place for 30 minutes.
    3. For the topping, heat 1 tbsp oil in a pan and fry the garlic until transparent. Add tomatoes; cook, uncovered, for 5 minutes to reduce. Stir in tomato paste and season with oregano and salt and pepper.
    4. Preheat oven to 250 degrees C. Cut the cheeses into small slices, barely 1 cm thick. Spread tomato sauce over the dough and cover with cheese slices. Dot olives on the top. Drizzle pizza with the remaining oil and leave to rise again for a few minutes. Bake for 10–12 minutes.
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