Name: Four-cheese and sage pizza
Yield: 4
Ingredients: 1 qty pizza dough; 400 gm Fontina, coarsely grated; 300 gm Asiago d’allevo, coarsely grated (see note); 150 gm Gorgonzola dolce latte, crumbled; 200 gm fior di latte or buffalo mozzarella, thinly sliced; 1 bunch sage leaves; To serve: extra-virgin olive oil

Ingredients

1 qty pizza dough

400 gm Fontina, coarsely grated

300 gm Asiago d’allevo, coarsely grated (see note)

150 gm Gorgonzola dolce latte, crumbled

200 gm fior di latte or buffalo mozzarella, thinly sliced

1 bunch sage leaves

To serve: extra-virgin olive oil

Method

Main

1.On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Scatter a quarter of the cheeses over the base, and top with a quarter of the sage. Cook on a preheated pizza stone (see note) or a heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Serve immediately drizzled with olive oil.

Note Asiago d’allevo is a hard, granular grating cheese and is available from select cheese stores. Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.
This recipe is from the May 2006 issue of Australian Gourmet Traveller.
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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