The four cheese pizza with tomato is a very tasty leavened food 😉
Yesterday I refreshed the sourdough starter and took a piece to make the pizza.
Since I wanted to experiment with a slightly different pizza than usual, I chose to make the four cheese one.
The original recipe does not include the use of tomato, but I had some sauce to use up and I used it.
Instead of using all-purpose flour, I used spelt flour
For cheeses, I used gorgonzola, stracchino, mozzarella, and grated Parmesan cheese.
Instead of stracchino or mozzarella, you can use emmental, brie, fontina, asiago, or scamorza.
I prepared the dough last night, and after a night of rising, I topped it and enjoyed it for lunch 😀
The four cheese pizza with tomato is a delight for the palate, finger-licking good…yum yum
P.S.: Also try these pizza versions:
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: rectangular pan 11.8 inches x 7.9 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Four Cheese Pizza with Tomato
- 2 1/3 cups spelt flour
- 2.8 oz sourdough starter (or 0.44 oz fresh brewer's yeast or 0.12 oz dry brewer's yeast))
- 2/3 cup water
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil (+ more for greasing hands)
- 1 cup tomato sauce
- 2.8 oz gorgonzola
- 1 mozzarella
- 3.5 oz stracchino
- 2 tablespoons grated Parmesan
Tools
- 1 Saucepan
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Baking pan
- 1 Parchment paper
Steps for the Four Cheese Pizza with Tomato
Pour the spelt flour and the sourdough starter on the table.
In a saucepan, heat the water with dissolved salt and oil for a few seconds.
Stir with a spoon and pour the mixture over the flour and sourdough starter.
Work the dough with your hands and form an elastic ball.
Place it in a covered bowl in a warm place to rise overnight.
In the morning, take the dough and spread it with oiled hands in the baking pan lined with parchment paper.
Pour the tomato sauce
Preheat the oven to 392°F in static mode and bake the pizza for about 25 minutes.
Open the oven and cover with the chopped cheeses and the 2 tablespoons of grated reggiano cheese.
Put it back in the oven and bake for another 5 minutes or so.
Remove from oven and serve the four cheese pizza with tomato hot.
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