Pizza bianca with four cheeses

makes 1

Ingredients:

1 ball pizza dough 

all-purpose flour, for dusting

semolina flour or cornmeal

1 ball (2½oz/75g) fresh mozzarella, torn into pieces, or more to taste

handful of freshly grated Parmesan cheese, or more to taste

¼ cup crumbled Gorgonzola or other blue cheese, or more to taste

¼ cup shredded Gruyère, or more to taste

pinch of oregano

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and carefully place the dough on top.

3 Cover each quarter segment of the pizza with a different cheese. Sprinkle with the oregano, then bake for 10–15 minutes or until the crust is crispy and the cheese is golden and bubbling.

Cook’s NoTEs:

If you are making more than one pizza, cook one at a time so the oven isn’t overcrowded and remains as hot as it can be.

Pizza bianca with four cheeses