Quattro-Formaggio Pizza

When in Brazil a few years ago, I uncovered the best pizza in the world.  Strange considering I lived in New York for so long. The pizza in Brazil was so good that I went back for a slice almost every day.  So, are you sitting down?

The best pizza in the world is Blue Cheese Pizza.

I know, this pizza either makes your skin crawl or you want to run out and hop on the next plane to Rio.   But for those of you already booking your tickets, listen up!  This pizza couldn’t be easier to make at home.  Here is what you need: pizza crust, garlic and oil, and blue cheese.

Now I understand that not everyone has such love for a stinky cheese. My Mom will actually sit at the opposite end of the table whenever my dad adds a few handfuls crumbles to his salad. To help ease those non-blue-cheese-lovers (gasp) into this pizza, I started with a quartto-formaggio pizza (emphasizing the blue cheese).

It is delicious and there is enough blue cheese to satisfy any lover.  Each bite is filled with cheesy goodness: mozzarella, blue cheese, parmigiano reggiano, and goat cheese.

Since my pizza dough balls are small, we usually make two pizzas on pizza night.  Last night we made a quarttro-formaggio and pepperoni pizza.

Quattro-Formaggio Pizza

Serves 2

You will need:

~ 1 pizza dough ball

~ canola oil

~ 3 cloves garlic

~ ½ cup blue cheese, crumbled

~ 1 large mozzarella ball, sliced into ¼ inch pieces

~ 2 oz goat cheese, crumbled

~ 2/3 cup shredded parmigiano reggiano

First, let the dough sit on the counter for 2 hours before using.

Preheat oven to 450°F.  Dust counter and hands with flour and work the pizza dough ball into a square or circle (mine always ends up square!).  If using a pizza pan, spread oil on the bottom of the pan to make sure the pizza doesn’t stick.  Place pizza on pan and cook for 3 minutes.  Remove pizza and flip.

Using a garlic press, mix garlic and oil together and spread on cooked side of the pizza.  Evenly distribute all cheeses on pizza.  Cook for 8 to 10 minutes.

Let sit for a few minutes and then serve with hot pepper flakes and oregano.