Pinsa Romana Ai 4 Formaggi
1 loaf of pizza dough (see recipes)
20 g di fior di latte or mozzarella, in pieces
20 g di gorgonzola, in pieces
20 g stracciatella or Kalimpong cheese
20 g kalari cheese or fresh sheep’s cheese, in pieces
extra virgin olive oil, as needed
Stretch out the pizza dough on the work surface to the traditional oval shape, or make a rectangular shape by first stretching the dough then transferring it to the baking sheet and stretching the dough until it reaches all of the edges of the pan.
Bake for 2-3 minutes or until the dough starts to puff up and turn golden; Remove from oven, add a drizzle of extra virgin olive oil and then scatter the fior di latte or mozzarella, the gorgonzola, the Kalimpong and Kalari cheeses.
Return to oven and bake another 2-3 minutes or until the cheeses melt. Eat and enjoy!