OBSESSION...MASTERCHEF

I loved the episodes which were filmed in Italy.  Gosh, Italy has got to be at the top of my bucket list of places to visit. 

There was of course a pizza challenge and I loved the pizza that Alice came up with. It is a four cheese pizza or a Quattro formaggi pizza. As most of the cheese are expensive imports I was a little skeptical about my family enjoying the sharp tastes but they loved it so much I made it two nights in a row.

The second night I made the pizza I added some of the left over leg of lamb from Christmas lunch and it was even better.  I did not take photos of me making it step by step but at least there are one or two of my efforts...

Yum.....

Quattro formaggi pizza

Makes: 2 pizzas

Preparation: 15 minutes + 20 minutes proving

Cooking: 25 minutes

Basic pizza dough

180ml (3/4 cup) lukewarm water

1x7g sachet instant dried yeast

300g (2 cups) 00 flour

1 teaspoon caster sugar

½ teaspoon salt flakes, crushed

40ml olive oil

Topping

40ml extra virgin olive oil

2 garlic cloves, crushed

100g Provolone cheese, grated

40g Parmigiano Reggiano, shredded

150g Buffalo mozzarella, torn into pieces

100g Gorgonzola

1. Place a pizza stone into an oven and heat to 220°C.

2. For pizza dough; Combine the water and yeast in a jug, stir to 

dissolve the yeast. Cover and set aside 5 minutes until bubbles start 

to appear on the surface. Combine the flour, sugar and salt in bowl 

of electric mixer. Pour in the yeast mixture and oil. Mix with dough 

hook on low to combine, then increase the speed and beat for about 

5 minutes until dough is elastic. Place into a lightly greased bowl, 

cover and stand in a warm place for 15-20 minutes or until it has 

almost doubled in size.

3. Punch the dough down, divide in half. On a floured wooden paddle 

or piece of baking paper roll 1 piece dough out to 25cm round.

4. For the topping; combine the olive oil and garlic and brush over 

the pizza dough. Scatter over half the provolone and half 

parmigiano.  Top with half mozzarella and crumble over half 

gorgonzola. Transfer pizza to pizza stone and bake 12 minutes or 

until base if golden and crisp. Repeat with remaining pizza dough 

and topping. Serve.