Favorite Recipes of Maverick Swaniel Harrienger











{July 26, 2013}   Four Cheese Pizza (Cooking Light: Crave! [2013])

1 cup warm water
2 cups + 2 tablespoons bread flour
7 divided teaspoons olive oil
.5 teaspoon kosher salt
Cooking spray
1 tablespoon yellow cornmeal
2 tablespoons chopped garlic
.33 cup part skim ricotta cheese
3 tablespoons crumbled Gorgonzola cheese
1 ounce thinly sliced taleggio cheese
.25 cup finely grated Parmigiano Reggiano cheese
2 tablespoons chopped fresh chives
Freshly ground black pepper

Pour .75 cup warm water in stand mixer bowl with attached dough hook.  Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.  Add flour to .75 cup warm water; mix until combined.  Cover and let stand 20 m.  Combine .25 cup warm water and yeast in small bowl; let stand 5 m.  Add yeast mix, 4 tablespoons oil, and salt to flour mix; mix 5 m.  Place dough in large bowl coated with cooking spray; cover surface with plastic wrap lightly coated with cooking spray.  Refrigerate 24 h.
Remove dough from refrigerator.  Let stand, covered, 1 h.  Punch dough down.  Sprinkle cornmeal on lightly floured baking sheet without raised edges.  Press dough into 12″ circle on prepared pan.  Crimp edges to form .5″ border.  Cover dough loosely with plastic wrap.
Position oven rack in lowest setting.  Place pizza stone or heavy baking sheet on bottom rack in oven.  Preheat oven to 550°F.  Preheat stone or sheet 30 m.
Remove plastic wrap from dough.  Combine 1 tablespoon oil and garlic; gently brush garlic mix evenly over dough, leaving .5″ border.  Spread ricotta evenly over dough; arrange Gorgonzola and taleggio evenly over ricotta.  Top with Parmigiano Reggiano.  Slide pizza onto preheated stone or sheet, using a spatula as a guide.  Bake at 550°F 10 m.  Cut pizza into 5 wedges; sprinkle with chives and pepper.  Serves 5.

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