Quattro formaggi and walnuts
“Here’s a take on a modern classic – the four cheeses,” says Manfredi. “You could make it five by adding a final sprinkling of grated Parmigiano. I’ve added walnuts and quite a bit of pepper.”
120 gm fior di latte, thinly sliced
250 gm ball of basic pizza dough, shaped
80 gm ricotta
80 gm Gorgonzola, cut into 1cm cubes
100 gm (1 1/4 cups) grated pecorino
120 gm (1 cup) finely chopped walnuts 1 Place a large tile in the oven and preheat the oven at highest heat for at least 20 minutes.
2 Scatter the fior di latte evenly over the pizza base, leaving a border of 3cm-4cm. Spoon blobs of ricotta over the fior di latte and place the Gorgonzola cubes randomly in places where there is no ricotta. Scatter the pecorino evenly over the lot, then scatter with the walnut pieces. Season with ½ tsp freshly ground black pepper and place the pizza in the oven for 3-5 minutes until cooked, turning to get an even colour. Slice and serve.