Quattro Formaggi Pizza

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If you like cheese, you’ll absolutely love this four-cheese pizza dish! The combination of Ricotta, Mozzarella, Gorgonzola, and Parmesan cheeses is a celebration of the heavy-hitters in Italian flavor. The Johnsonville Italian Sausage delivers a hearty addition that’s sure to please the palates and stomachs of the hungriest pizza lovers.

  • Servings: 4-6
  • Cook: 12 minutes

Quattro Formaggi Pizza

What you need

  • 2 teaspoons
    sugar
  • 1 envelope
    active dry yeast
  • 2 tablespoons
    extra virgin olive oil, plus more for brushing and drizzling
  • 3 cups
    all-purpose flour
  • 1 teaspoon
    salt
  • 1/2 cup
    warm water
  • cornmeal for sprinkling
  • 1 package
    (19 ounce) JOHNSONVILLE® Ground Mild Italian Sausage or Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
  • 1/3 cup
    Ricotta cheese
  • 1/2 cup
    mozzarella cheese, cut into 1 inch slices
  • 1/2 cup
    Gorgonzola cheese, crumbled
  • 1/4 cup
    Parmesan cheese, shredded
  • 1 teaspoon
    fresh herbs, chopped (optional)

Preparation

  • 1
    Prepare the dough: Whisk 1 cup warm water (about 105°F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in olive oil.
  • 2
    Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking.
  • 3
    Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature about 1 hour, 30 minutes, until doubled in size.
  • 4
    Position oven rack to top shelf, along with a pizza stone or baking sheet. Preheat to 450°F.
  • 5
    Prepare sausage in a large skillet. Remove and drain the fat. Always cook sausage to internal temperature of 160°F.
  • 6
    Sprinkle working surface and rolling pin with cornmeal to prevent sticking.
  • 7
    Knead dough for a few seconds to begin shaping it into a ball. Using rolling pin, roll the dough out to a circle that is approximately 10 inch diameter. Finish stretching using your hands. The dough should be thin.
  • 8
    Remove baking sheet or pizza stone from the oven and sprinkle it with cornmeal. Carefully place the pizza dough on the stone or baking sheet and quickly sprinkle with Ricotta Cheese.
  • 9
    Scatter the mozzarella and Gorgonzola pieces, along with the sausage, and finally, top with Parmesan cheese.
  • 10
    Bake for 10 to 12 minutes, until the crust is golden brown and the cheese is bubbly.
  • 11
    Remove from oven, garnish with fresh herb, cut and enjoy!
  • 12
    *Always cook sausage to internal temperature of 160°F.

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