Quatro Formaggio pizza (Italian)

I'm getting hungry just by looking at it while I write this post. I mean, who doesn't crave cheesy pizza? Probably only the people who just had one. :)
The Quatro Formaggio pizza (literally "four cheeses" pizza) is one of the classic types of Lasio (Rome)-style pizza. According to tradition, it must contain a layer of tomato sauce, followed by a generous sprinkle of mozzarella, stracchino, fontina and gorgonzola. Sometimes ricotta can be swapped for on of the latter three. If you ever see a Quattro Formaggio pizza in a restaurant menu that contains Parmesan as one of the four kinds of cheese, don't buy it. It's not the real deal. ;)
(My personal recommendation is that if you replace a cheese with ricotta, don't replace the gorgonzola. It's saltiness gives an un-replaceable thing to the pizza. I replaced the stracchino with Brie cheese, since I couldn't find stracchino and I'm mad about Brie, but that makes my pizza a bit less authentic too, I guess. Nevertheless, I guarantee that it was divinely lovely. Do try it.)

Last year: Polenta, apple and dried fruit country cake (Italian-style).
Two years ago: Alivenci (Polenta cream cake bars) (Moldavian and Romanian).
Three years ago: Mascarpone marbled brownies.
Four years ago: Baby making and no cooking :).





Ingredients (for a 32 cm pizza):

• one portion of crispy pizza dough
• 2-3 tablespoons fresh tomato paste or passata
• 50 g mozzarella cheese, grated
• 50 g Brie cheese, sliced
• 50 g fontina cheese, grated
• 50 g gorgonzola cheese, crumbled
• salt and white pepper to taste (go easy on the salt as the cheeses are salty too)

Make the dough. Preheat oven to 220 degrees C. Stretch the dough and fit it into a pizza tray (about 32 cm diameter). Spread the passata on it and then sprinkle the cheeses on top. Season with salt and white pepper. Bake for 25 minutes in the really well-heated oven. Take out, slice and allow to cool.

It's done, dig in! :)