Disclosure: This is a sponsored post – brought to you in collaboration with Lea & Perrins.
Let’s face it, if you’ve clicked on this post, you’re probably a massive cheese fan. To which I say, Congratulations! We are the best and most awesome people in the world – the ones who look at a cheesy pizza (or indeed, any food) and say, for the love of all that is good in the world, let us add more cheese!
True story: while I was the sickest I’ve ever been in my life (Ever!) a few weeks ago, I lived off toast and cheese on toast since I didn’t have the energy to make anything more nutritious. Luckily, I had coincidentally just purchased a bottle of Lea & Perrins Worcestershire sauce, which livens up melty cheese no end (and other stuff too! Take a look at more of their recipes on their Youtube channel).
A couple of weeks later when I was contacted about doing a post for Lea and Perrins, I realised that the timing was actually pretty perfect – and I started thinking about making a decadent Homemade Quattro Formaggio Pizza… with something with a little kick to cut through all that cheesey richness!
And with gorgonzola, parmesan, mozzarella and feta, there is a lot of cheesey-deliciousness going on here! You can easily sub in your favourite cheese if there’s another one that you’re particularly enamoured with. Bread and cheese: definitely the most amazing combination known to humankind? I say yes!
One thing on making your homemade pizza dough – while the dough only needs about an hour to double in size, if you can make it earlier and let it rise more slowly (say, making it the night before and leaving overnight in the fridge, then letting it come up to room temperature a few hours before its needed), the flavour and chewyness of the crust will be yummy.
- 500g plain flour
- large pinch salt
- 300ml tepid water
- 1 sachet fast action dried yeast
- 2 tbsp olive oil
- 1tsp honey
- 3 tbsp tomato sauce (I like to use a good jarred pasta sauce or passata)
- 1 clove garlic
- mixed veggies (I used peppers, capers, tomatoes, red onion and olives)
- 50g mozzarella
- 40g feta cheese
- 40g gorgonzola
- 1 tbsp shaved parmesan cheese
- 1 tbsp olive oil
- 1 tbsp worcestershire sauce
- sea salt and pepper
- To make the pizza dough: If you have a stand mixer, fit the dough hook and combine the flour, dried yeast, honey and olive oil. Start the mixer and begin slowly adding water until the mixture comes together into a dough (you may not need to add the full amount).
- Knead with the dough hooks for ten minutes, occasionally sprinkling flour into the mixer to stop the dough from sticking.
- Pop into a large oiled bowl, and drizzle more oil on top of the dough. Cover the bowl tightly with clingfilm and leave in a warm place to rise (or in the fridge if preparing dough for the next day) until doubled in size.
- To make by hand, simply use a wooden spoon until the dough starts to come together, then knead by hand for ten minutes.
- Preheat your oven to 220C/gas mark 7/425F and pop a large baking/cookie sheet into the oven to preheat.
- Tear off a large piece of parchment paper big enough to cover your baking tray. Rub it with a little olive oil, and then generously flour it. Sprinkle flour on your dough in the bowl it rose in, and knead it a little, then transfer it to the parchment paper and sprinkle more flour on top. Use a rolling pin to roll it out into a large, thin circle, taking care to make sure that there's plenty of flour underneath and on top of the dough.
- Next, top your pizza with the tomato sauce, and season generously with salt and pepper. Scatter veggies on top, followed by the mozarella, gorgonzola and feta, before finally grating parmesan on top.
- Bake in a hot oven for 10-15 minutes. After around five minutes, slide the pizza off the baking tray and onto the oven bars to allow the bottom of the pizza to get crispy.
- Once the pizza is golden and bubbling, remove from the oven and sprinkle worcestershire sauce on top. Devour!
Happy pizza making!