Quattro Formaggi Pizza with a Twist

So my husband is obsessed with this one pizza from our area that is a white pizza with cheddar on it. He will always hands-down choose that pizza over any others, so I figured it's about time I make it for him! I changed it up a little bit and threw in some extras so it's basically four cheese white pizza with a twist. And needless to say, Robert gave it a try and loved it! He said this pizza his new favorite. Hope you enjoy this yummy pizza!




Dough:
1 pizza crust dough, whole wheat (we bought ours for a local pizzeria, but you can make our own or buy one at the grocery store)

Sauce:
2 tbsp butter
2 tbsp flour
1 cup of heavy cream
3/4 cup of pecorino romano cheese, grated
2 tsp pepper
1 tsp nutmeg
1 tsp oregano
1 clove of garlic, crushed

Cheeses and Toppings
12 oz Mozzarella cheese, grated
8 oz Ricotta cheese
4 oz cheddar cheese, sliced
2 oz Pecorino Romano, grated
half of a fresh red pepper, cut into thin strips (or a roasted red pepper)
15 leaves of fresh spinach
1 tsp garlic powder

1. Start out by making the pizza sauce, and since this is a white pizza, it's an easy, but flavorful alfredo sauce for the pizza base.

2. Melt your butter and mix in the flour with a wooden spoon over medium heat. Keep mixing until the flour is fully dissolved into the butter (about 3 minutes).

3. Add in the heavy cream and stir to incorporate. Let cook for another minute or two while stirring.

4. Lower the heat and add in your spices; pepper, nutmeg, oregano, and crushed garlic. Stir and let simmer on very low.

5. Stir in cheese and remove from heat. Set aside to let cool.

6. While the sauce cools, start prepping our pizza dough. Shape your dough into an flat oval with your palms and place on a your work surface. Sprinkle some corn meal over the dough and flip it over. Start rolling your dough until it reaches your desired thickness.

7. Transfer your dough to a pre-heated pizza stone or a metal pizza pan/cookie sheet lightly greased with shortening and stretch it to cover the surface. (Your pizza stone should be warmed in 475 degree oven for about 10 minutes) Spread alfredo sauce onto dough.



8. Now time to start adding the cheeses! Sprinkle on the mozzarella. Next, lay the cheddar slices on top, spacing them slightly apart until you cover the pizza.



9. Using a ice cream or cookie scoop, Start scooping ricotta balls onto the pizza, keeping them spread apart. Sprinkle on pecorino romano cheese.



10. Scatter some red pepper slices and spinach leaves over the pizza. Sprinkle some garlic powder over the pizza and get ready to eat!



11. Pop that pizza in a 425 degree oven for 15-20 minutes, until the cheeses are fully melted and slightly golden brown. Hope you enjoy your pizza!



Also featured on Foodie Friday and Full Plate Thursday

Stuffed Crust Pepperoni Pizza

So today my little brother, John, is graduating from 8th grade. I can't believe he's that old already!! And his birthday is this weekend so it's a super party packed weekend ahead (and don't forget Father's Day is in there too). One thing that anyone who knows John is aware of is eating habits. He is the most particular eater ever. (As I've mentioned before in my younger days, I tended to be a picky eater too but I surprisingly grew out of it). And my little brother is no different! His favorite foods consist of the ever famous Kraft Mac and Cheese, Chicken cutlets, Pizza, and Eggo Waffles. But at least there is some good homemade food he likes too. And pizza is probably his favorite food ever. So for this weekend of celebrating, we will be having some homemade pepperoni pizza for my ever picky, ever crazy, ever silly, little brother!

1 pizza crust dough (we bought ours from a pizzeria, but you can make one or buy one from a grocery store too)

1 1/2 cup of quick marinara sauce
10 oz mozzarella cheese, shredded
1 tsp salt
3 tsp pepper
1 clove of garlic, crushed
3 oz Pecorino romano cheese
5 oz pepperoni, sliced thick (or about half a stick)
1 tsp oregano
1 tsp basil
12-14 mozzarella sicks, cut into thirds




1. Shape your dough into an flat oval with your palms and place on a your work surface.

2. Sprinkle some corn meal over the dough and flip it over. Start rolling your dough until it reaches your desired thickness.

3. Transfer your dough to a pre-heated pizza stone or a metal pizza pan/cookie sheet lightly greased with shortening and stretch it to cover the surface, even have some overhang if possible. (Your pizza stone should be warmed in 475 degree oven for about 10 minutes)

4. Now I wanted to try something different with this pizza, so I took mozzarella sticks chunks and lined them around the edge of the pizza pan and rolled the overhang of crust on top of the mozzarella sticks to make a stuffed crust. Be sure to pinch the dough together or the melted cheese will escape-a lesson I learned.

4. Spread your sauce over dough top with mozzarella cheese. Sprinkle on your seasonings; salt, pepper, oregano, and basil.

5. Add the pepperoni slices. I purchased a stick of pepperoni and used a mandoline to cut them. It was a super fast and easy way to cut pepperoni and you can gauge the thickness you desire.

6. Sprinkle on your Pecorino Romano cheese(and you can use more than the suggested amount above, it's ok. I won't tell anyone) and maybe even a little extra mozzarella too since this is a stuffed crust pizza, it's all about the cheese.


7. Bake your pizza for about 15-20 minutes on 425 degrees. I also like to broil the pizza on low just for a minute when it's done to crisp the pepperoni. Enjoy your pizza!!


Also featured on: Ultimate Recipe Swap and Full Plate Thursdays