When I was going to school in Tuscaloosa, there was a restaurant downtown that had a half-price wine and pizza night. My roommates and I would go out to dinner together and split a pizza and a bottle of wine (Ah, the good old days…). My favorite pizza there was a creamy four cheese pizza made with no sauce. I haven’t seen anything like it on a menu since, so I set out to make my own four cheese pizza at home. I found this recipe from the Curvy Carrot that comes close to replicating the pizza from my college days.
This delicious white pizza is made with fresh mozzarella, ricotta, parmesan, and goat cheeses. Garlic olive oil is used in place of tomato sauce, and it’s finished with fresh basil. One bite and you’ll be in cheese pizza nirvana!
Four Cheese White Pizza
Prep Time: 5-10 minutes (not including oven heating or dough making)
Cook Time: 5-7 minutes (Brick Oven-Style) or 15-20 minutes (Traditional Cooking)
No-Knead Pizza Dough or 1/2 recipe Thick Crust Pizza Dough
3 tsp. minced Garlic (about 3-4 cloves)
2 tbsp. Olive Oil
3-4 oz. Fresh Mozzarella
2-3 oz. Goat Cheese
1/4 c. Whole-milk Ricotta
1/4 c. freshly-grated Parmesan (I use Parmigiano-Reggiano)
6-8 Fresh Basil Leaves, julienned
1. Combine the garlic and olive oil. The earlier in the day you do this, the better because the longer it sits, the more flavor will diffuse. If you want to speed the process, you could put the oil and garlic in a skillet and heat over medium low heat for 10-15 minutes then allow to cool. You could also cheat and use a store-bought garlic olive oil.
2. Gather your cheeses and season the ricotta with salt and pepper.
3. Brush the dough with the olive oil mixture being careful to avoid the edges of the crust. Set the leftover oil aside for later.
4. Pull the mozzarella into clumps and spread over pizza. Next, crumble the goat cheese over the pizza. Drop dollops of ricotta onto the pizza then finish it with parmesan.
5. Cook brick-oven style (See How to Cook Brick Oven-Style Pizza in Your Oven) or at 425°F for 15-20 minutes until golden and bubbling.
6. While the pizza is cooking, chiffonade your basil. Start by stacking the basil leaves then roll the leaves like a cigar…
Finally, slice the rolled leaves. This should leave you with julienned strips.
7. Once the pizza is done, remove it from the oven and brush the crust with some of the leftover olive oil mixture. If desired, you could also drizzle some of the extra oil over the pizza.
8. Sprinkle the basil over the pizza and allow to cool for a few minutes.
Once the pizza has cooled slightly, slice, serve, and enjoy!!