Four-cheese pizza

Ingredients

• 240 ml (1 cup)warm water
• 15 ml (1 tablespoon)olive oil
• 1 teaspoonbaking powder
• 1 teaspoonsugar
• 400 gplain flour
• 100 gsemolina
• to tastesea salt
• 1 tablespoonpesto
• 480 ml (2 cups)tomato sauce
• 100 gricotta
• 100 gmantecoso cheese
• 100 gRoquefort
• 100 gmozzarella
• to tastewhole oregano

Instructions

1. 1

   Mix the liquids

   In a large bowl, combine the olive oil, warm water, baking powder and sugar. Stir, then leave to stand for 5 minutes.

2. 2

   Combine the dry ingredients

   In a separate bowl, mix the flour, semolina and sea salt. Add this mixture to the liquid mixture and stir.

3. 3

   Knead and rest

   Turn the dough out onto the work surface and knead until smooth and elastic. Put it in an oiled bowl, cover with cling film and leave in a warm place for 20 minutes, or until doubled in volume.

4. 4

   Shape the base

   Dust the work surface with semolina and knead the dough. Put it into a pizza pan about 25 cm across, then pre-bake the base for 7–8 minutes.

5. 5

   Mix the pesto sauce

   Stir 1 tablespoon of pesto into the tomato sauce.

6. 6

   Top and bake

   Spread a layer of tomato sauce over the base. Add the cheeses in this order: ricotta, mozzarella, mantecoso and Roquefort. Finish with whole oregano and bake for 20 minutes, or until the base is cooked and the cheeses have melted.

What is four-cheese pizza?

Four-cheese pizza is a pizza topped with a combination of cheeses rather than a single variety. This version uses ricotta, mozzarella, mantecoso and Roquefort, balancing mild creaminess and melt with a more pronounced blue-cheese flavour.

The recipe is described as American-style and uses a homemade flour-and-semolina base. A short pre-bake gives the base a head start before it goes back into the oven with its toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 17g protein, 59g carbs, 13g fat.

The flour and semolina provide most of the carbohydrates, while the cheeses and olive oil contribute much of the fat; the cheeses also supply most of the protein. Pair a slice with salad or vegetables for a more balanced plate.

The dough and its ingredients

Flour and semolina: the flour forms the main dough, while semolina is also used for dusting as the dough is shaped. Keep some semolina aside for the work surface.

Warm liquid: the water, oil, baking powder and sugar are stirred together and left for 5 minutes before the flour mixture is added. The method then calls for a warm rest until the dough doubles in volume.

Making the tomato topping

Pesto: stir it into the tomato sauce before spreading the sauce on the base, so the flavour is distributed across the pizza.

Sauce layer: use a layer over the dough rather than piling it on. This leaves room for the four cheeses and helps avoid weighing down the base.

How to layer the cheeses

Order matters here: the recipe specifies ricotta first, followed by mozzarella, mantecoso and Roquefort. Keep the cheeses distributed over the sauced base so each slice gets some of the different flavours.

Ricotta: this adds a soft, mild layer. Roquefort: its stronger flavour means small, evenly spread pieces can go a long way.

Pre-baking and doneness

Pre-bake: the base goes into the oven for 7–8 minutes before you add the sauce and cheese. This separates the initial cooking of the dough from the final bake.

Final bake: cook for 20 minutes, or until the base is cooked and the cheeses have melted. Check the centre of the base as well as the edges before taking the pizza out.

Serving and timing

The recipe takes 70 minutes in total and makes 8 servings. Let the pizza settle briefly after baking so the melted toppings are easier to portion.

Serve it with a crisp green salad or simply dressed vegetables to add freshness alongside the rich cheese topping. Cut into eight portions for the stated serving size.

Recipe notes & tips

• Measure out the semolina before shaping so you have some left to dust the work surface.
• Let the dough rest somewhere warm, as the method specifies, and check for the doubled-volume cue.
• Keep the tomato sauce layer even rather than concentrated in the middle.
• Spread the Roquefort across the pizza to avoid one slice getting all of its strong flavour.
• Use the cooked base and melted cheese as your cues for the final bake.

Variations

• Add fresh basil: scatter it over the pizza after baking for a fresh herbal note.
• Use another blue cheese: replace Roquefort with an equivalent amount of a blue cheese you enjoy.
• Add sliced mushrooms: spread them over the sauce before adding the cheeses.
• Make it spicier: add a pinch of chilli flakes with the oregano.
• Try a thinner base: stretch the dough more widely, keeping the topping layer light.

Common mistakes to avoid

• Skipping the rest: leave the dough covered in a warm place for the stated 20 minutes or until doubled.
• Forgetting the pre-bake: cook the base for 7–8 minutes before adding sauce and cheese.
• Using too much sauce: spread a layer over the base instead of leaving a thick pool in the centre.
• Uneven cheese distribution: spread each cheese across the pizza so the slices are more consistent.
• Relying only on the timer: check that the base is cooked and the cheeses have melted before serving.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in an oven until hot throughout and the base has crisped again.

Frequently asked questions