Four Cheese Pizza
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.
- 1 prepared Pizza Dough, at room temperature
- 1/4 cup Olive Oil
- 3 Cloves Garlic, minced or pressed
- 1/4-1/3 cup Shredded Mozzarella
- 1/4-1/3 cup Shredded Gruyere
- 1/4-1/3 cup Shredded Fontina
- ~1/4 cup Blue Cheese, crumbled
- 2 tsp. Fresh Thyme
- Flaky Sea Salt
- Fresh Cracked Pepper
- Grated Parmesan, optional
Preheat oven to 450 degrees.
Add the garlic to the olive oil and set aside.
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.
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.
Bake for about 10-15 minutes, until the crust is golden and the cheese is bubbly and browning.
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.