Quat­tro for­maggi and wal­nuts

Gourmet Traveller (Australia) - - Restaurant Awards -

“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.”

Makes 1

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.

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