Homemade Four Cheese Margherita Pizza Recipe

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3 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
Premium ricotta—like Calabro brand, which has a creamy texture và rich, full flavor—makes a big difference in this recipe.


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Ingredient Checklist 1 cup warm water (100° khổng lồ 110°), divided 10 ounces bread flour (about 2 cups plus 2 tablespoons) 1 package dry yeast (about 2 1/4 teaspoons) 7 teaspoons olive oil, divided ½ teaspoon kosher salt Cooking spray 1 tablespoon yellow cornmeal 2 tablespoons chopped garlic ⅓ cup (about 3 ounces) part-skim ricotta cheese (such as Calabro) 1 ¼ ounces taleggio cheese, thinly sliced ¼ cup (1 ounce) crumbled Gorgonzola cheese ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh chives
Pour 3 phần tư cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups và spoons; màn chơi with a knife. địa chỉ cửa hàng flour to 3/4 cup water; set until combined. Cover and let stand trăng tròn minutes. Combine remaining 1/4 cup water & yeast in a small bowl; let stand 5 minutes or until bubbly. địa chỉ yeast mixture, 4 teaspoons oil, và 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.

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Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out lớn 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.


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

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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 và Gorgonzola evenly over ricotta. đứng 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.


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


370 calories; fat 14.1g; saturated fat 5.2g; mono fat 6.7g; poly fat 1.4g; protein 14.6g; carbohydrates 45.7g; fiber 1.9g; cholesterol 22mg; iron 1.2mg; sodium 344mg; calcium 174mg.
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This pizza was OK. I made it this weekend & plan on making it again this week with a few tweaks. I am going khổng lồ double the garlic, half the ricotta, and up the parmesian reggiano. The pizza is bland tasting. Perhaps it needs more pepper or the addition of onions. I used marinara sauce khổng lồ dip the pizza in, but it still lacked umph. I accidently spilled some flax seeds into the dough, but it didn"t impact the flavor. Some basil & thyme may spice up the pizza. This is an everyday meal recipe.


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