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Four-Cheese Pizza

Oxmoor House
Yield 5 servings (serving size: 2 wedges)
Premium ricotta—like Calabro brand, which has a creamy texture and rich, full flavor—makes a big difference in this recipe.

Ingredients

  • 1 cup warm water (100° to 110°), divided
  • 10 ounce bread flour (about 2 cups plus 2 tablespoons)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 7 teaspoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 2 tablespoons chopped garlic
  • 1/3 cup (about 3 ounces) part-skim ricotta cheese (such as Calabro)
  • 1 1/4 ounces taleggio cheese, thinly sliced
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh chives

Nutrition Information

  • calories 370
  • fat 14.1 g
  • satfat 5.2 g
  • monofat 6.7 g
  • polyfat 1.4 g
  • protein 14.6 g
  • carbohydrate 45.7 g
  • fiber 1.9 g
  • cholesterol 22 mg
  • iron 1.2 mg
  • sodium 344 mg
  • calcium 174 mg

How to Make It

  1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.

  2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.

  3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.

  4. Remove plastic wrap from dough. Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border. Spread ricotta evenly over dough; arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 10 minutes or until crust is golden. Cut pizza into 10 wedges; sprinkle with chives.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.