Pepperoni and Quatto Formaggi Pizza

By gnikylime

A modification of a combination of http://www.foodnetwork.com/recipes/ree-drummond/pizza-sauce.html, http://www.foodnetwork.com/recipes/ree-drummond/basic-pepperoni-pizza-and-four-cheese-pizza.html, and http://www.deliaonline.com/recipes/type-of-dish/italian/pizza/quattro-formaggi-four-cheese-pizza.html with chicken added to the quattro formaggi.

Ingredients

• Dough:
• 1 package active dry yeast
• 8 cups all-purpose flour
• 1 Tablespoon kosher salt
• 1 Tablespoon Salad Supreme seasoning blend
• 2/3 cup olive oil, plus more for oiling bowl
• Sauce:
• (1 package poultry schnitzel)
• 1 to 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped finely
• 1/2 cup chicken broth
• Three 15-ounce cans crushed tomatoes
• Salt and pepper
• Pinch sugar
• 1 teaspoon dried oregano
• 8 to 10 fresh basil leaves, chopped
• Quattro Formaggi Toppings:
• 8.8 oz [250 g] ricotta
• 7.8 oz [220 g] Mozzarella, cut into 0.2 inch [0.5 cm]-thick slices
• 7 oz [200 g] Gorgonzola Piccante, cut into 0.2 inch [0.5 cm]-thick slices
• 3.5 oz [100 g] Parmesan (Parmigiano Reggiano), grated (see recipe introduction)
• Pepperoni Toppings:
• Pepperoni
• 20 oz. [600 h] shredded gouda
• 3.5 oz. [100 g.] Parmesian

Details

Servings 4

Preparation

Step 1

1. For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of (105 - 110 F [41 - 44 C]) water in a small non-reactive bowl (i.e., not made of aluminum, cast iron, or copper). Wait 10 minutes.
2. In a mixer with a paddle attachment, combine the flour, salt, and Salad Supreme. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
3. Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
4. Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Add in the chicken pieces and cook until they are done. Remove the chicken pieces and set aside. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.
4. Preheat the oven to 500 F / 260 C. Place pizza stone in oven.
5. To prepare the dough for the pizza assembly: Divide the dough into four equal parts. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter.
6. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges. Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with a little polenta (cornmeal). Now carefully lift the pizza dough on to the stone or baking sheet.
7. For the quattro formaggi: Quickly arrange teaspoonfuls of ricotta here and there all over. After that, scatter (half of the) the Mozzarella and Gorgonzola pieces in between, top with thinly sliced chicken, and, finally, scatter (half of) the Parmesan over. Bake the whole thing on a high shelf for 10-12 minutes, until the crust is golden brown and the cheese is bubbling.
8. For the basic pepperoni pizza: Repeat Step 6. Spread the sauce over the pizza base. Top with (half of) the sliced mozzarella and pepperoni.
9. Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.