Best Four Cheese White Pizza Recipes

FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)

Steps:

• Preheat oven to 425 degrees.
• Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
• Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC

Steps:

• Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
• Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
• Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.

FOUR CHEESE WHITE PIZZA

Steps:

• Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
• Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
• Set a 2-burner cast-iron grill pan over medium-high heat.
• Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
• Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
• Turn the oven up to 400 degrees F.
• Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
• Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.

WHITE FOUR-CHEESE VEGETABLE PIZZA

Steps:

• Spread 1/2 cup mozzarella cheese over crust.
• Arrange mushroom, onions, peppers, and broccoli over top.
• Sprinkle the remaining 1/2 cup mozzarella cheese, cheddar cheese, Romano cheese, and Parmsean cheese over vegetables.
• Bake in a 425° oven for 15-20 minutes or until cheeses have melted and crust is golden brown.

FOUR CHEESE WHITE PIZZA

Steps:

• 1. Heat oven to 500 degrees F. Coat a 14-inch pizza pan with nonstick cooking spray. 2. Heat 1 tablespoon of the oil in a medium-size nonstick skillet over medium-high heat. Add garlic and cook 30 seconds. Gradually add spinach and cook until wilted, about 2 minutes. Remove from heat. 3. On a lightly floured surface, roll out dough into a 14-inch circle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pizza pan. 4. In a medium-size bowl, mix together mozzarella, provolone and Asiago cheeses. Sprinkle half of the cheese mixture over the dough. Evenly spoon the spinach over the cheese. Drizzle any oil and garlic from the skillet over the spinach. Sprinkle the remaining cheese mixture over the spinach. Dollop tablespoons of the ricotta cheese over top. Drizzle remaining tablespoon olive oil over the pizza. Bake at 500 degrees F for 14 to 15 minutes or until nicely browned on bottom. Remove from oven. 5. To serve, scatter pine nuts over the top and cut into 8 slices.

FOUR CHEESE HAWAIIAN WHITE PIZZA

Steps:

• Press pizza dough out to the edges of the pan (I use a pizza stone).
• Bake at 375 degrees for 10 minutes, then remove from oven and cool 10 minutes.
• Combine butter, garlic powder and basil then spread over the crust.
• Sprinkle with Parmesan cheese and arrange Havarti slices to cover crust.
• Scatter mushrooms, chicken and pineapple evenly over crust.
• Top with remaining cheeses.
• Grind black pepper over top, to taste.
• Return to oven and bake for 15 minutes.