This is the second four-cheese pizza I’ve made recently. I haven’t written the previous one up yet, so this will be my recipe post, I guess, since somehow the entire recipe doesn’t seem to appear on this blog. The original is from The Greens Cook Book, which R gave me for b/day or Christmas long ago. Long enough back that the lists of ingredients looked intimidating – LOL! OK, anyway, I do this for my 1/3-dough-recipe pizza, the dough stretched to make a 12″ or larger (13″ typical) pizza. Interestingly, the Greens pizza dough (not mine) says it’s for a 10″ pizza, so it’s remarkable that I wanted to reduce the topping load for a much larger-area pizza.
Here’s my version. The original recipe, when it differs, is shown in [ ]s.
Very thinly slice half a small red onion – or whatever ya got. Notes say “white worked,” and I’m sure yellow would, too.
Wash, dry, and remove leaves from a few stems of marjoram, and chop. I used what must have been 1 1/2 – 2 Tbsp chopped, for this. [1-2 tsp]
Measure out 1 1/2 oz each of Fontina Valle d’Aosta [2 oz “Fontina cheese”] and Italian Provolone [2 oz “Provolone cheese”], 3/4 oz Parmigiano [1 oz Parmesan], and something under 1 oz Gorgonzola dolce [1 oz (1/3 cup) Gorgonzola cheese, crumbled]. I prefer the smaller amounts of cheese (per 2015 notes, 6 Oct) despite being a cheese addict. The idea of “crumbling” the gorgonzola makes me think that the dolce is not what they intended, but I like it. My gorg has to be mooshed off in little bits. I keep the hard cheeses in the fridge till time to grate them (usually, while the crust pre-bakes 1 1/2 minutes) so they are easier to handle.
Enough tomatoes to cover however much you want to cover in tomato slices [1 medium tomato, thinly sliced]. I used 4 small early girls from Tomatero this time (not all five, as in the picture). I think I should slice them thinner than I do, so they cook down more in the time allotted.
Grate the Parmigiano, Provolone, and Fontina Valle d’Aosta and mix (I do this while the dough pre-bakes).
After pre-baking the dough, brush it with the garlic oil, top with the sliced onions, then the mixed, grated cheeses. I add half or more of the (lots of) marjoram within the cheese layer. Top with the sliced tomatoes, salt and pepper them, then dot with the Gorgonzola, and bake till done (typically another 5 minutes). Sprinkle the rest of the marjoram over the top. Let sit a few minutes before cutting b/c the cheese will be runny at first (good advice from the original recipe!).
D made a very good salad to go with this, the pizza having very little veggie content (OK, tomatoes, but…) It was based on romaine, with radishes, cucumbers, and chunks of green beans, and I think I see a Tokyo turnip in there (all these from farmers’ markets), plus another couple of the Tomatero early girl tomatoes. He used maybe 2/3 (his guesstimate) of the leftover, pooled dressings from our two Nicoise dinners. That dressing is just superb, which of course didn’t hurt the deliciousness of the salad any.
D decided this was the time to try out a Slovenian wine he had picked out at Paul Marcus, a Kras (“appellation on the Slovenian/Italian border”) by the family Stoka. Grape seems to be “native Teran,” and bottle says “Izbrani Teran.” We both liked it, though I realize I liked it better at first than later, and wonder if the food fought with it at all. It cost $21, so not trivial. The label suggests “cured pork or rare beef.”
We had the leftover 3 pizza slices from Aisle 5. I heated them for a few minutes at 350 in the toaster oven, then realized the cheese wasn’t melting and turned the temperature up to 400. That worked – just a couple of minutes and the pizza was ready to eat. D washed up some of the cute little (little!!) multicolored cherry-etc tomatoes from the Saturday market and we had some of those. Finally, I washed up and cooked the greens from the radishes we we bought at the Saturday market – boiled in salted water, squeezed dry, reheated in butter. Delicious, though not anything you’d call a generous serving 🙂 We had one of the Lassis that D got at the Grand Lake Market from Lakshmi Lassi and Chai – a rose this time. These are quite a treat!