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Quattro Formaggi Pizza

 Quattro Formaggi Pizza
Brought to you by Johnsonville® Sausage
4-6 ServingsPrep: 30 min. Bake: 10 min.


  • DOUGH:
  • 2 tsp. sugar
  • 1 envelope active dry yeast
  • 2 Tbsp. extra virgin olive oil, plus more for brushing and drizzling
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1/2 cup warm water
  • Cornmeal for sprinkling
  • 1 pkg Johnsonville® Ground Mild Italian Sausage or Johnsonville® Mild Italian Sausage Links, casings removed
  • 1/3 cup ricotta cheese
  • 1/2 cup mozzarella cheese, cut into 1” slices
  • 1/2 gorgonzola cheese, crumbled
  • 1/4 cup shredded parmesan cheese
  • 1 tsp. fresh herbs (optional), chopped


  • 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.
  • 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

2 of 2

Quattro Formaggi Pizza (continued)

Directions (continued)

  • and elastic, adding just enough flour to prevent it from sticking.
  • 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.
  • Position oven rack to top shelf, along with a pizza stone or baking
  • sheet. Preheat to 450°F.
  • Prepare sausage in a large skillet. Remove and drain the fat.
  • Sprinkle working surface and rolling pin with cornmeal to prevent
  • sticking. 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” in diameter. Finish stretching using your hands.
  • The dough should be thin. 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. Scatter the Mozzarella and Gorgonzola pieces, along with the
  • sausage, and finally, top with Parmesan Cheese. Bake for 10-12
  • minutes, until the crust is golden brown and the cheese is bubbly.
  • Remove from oven, garnish with fresh herb, cut and enjoy! Yield:
  • Serves 4-6.
Always cook sausage to internal temperature of 160°F
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.