Quattro Formaggi Flatbread.
If there was ever a dish that had my name all over it…
Yeah. Like there would even be a question.
I might just be changing my last name to formaggi.
And I realize that I’m about to attempt to sell you on the idea of bread and cheese, and, well… it seems boring. And plain. And quite… uneventful.
It’s not trashed up, per my usual creations.
And yeah yeah, I always say it, but this time it’s really true. SO WORTH IT.
These four cheeses together make up one of my favorite flavor combinations, if I can even call it that. I don’t know. Can I? Are four cheeses a “flavor?” Maybe not, but we can pretend.
Here’s the thing: the gorgonzola is necessary for this flatbread. It just is.
If you loathe it and aren’t the least bit interested in moldy cheese, of course you can use something else. But then it won’t be quattro formaggi and it… will… taste… like… something… else.
It will. Which is fine and dandy, but you know.
If you’re on the fence about gorgonzola, it’s not overwhelming in this recipe but adds the perfect bit of bite.
If you love it, then we can be best fraaaands forever and ever and ever. Just us and our green and blue cheese.
I’d like to do a cheese cannonball right into that pile.
So. There are a million different things you can do with this flatbread – or at least three, FYI. You can serve it as an appetizer. Yes. You can serve it as a base for other fabulous things on top, like lemon salted arugula with lots of ice cold pinot grig on the side. Or it can be your main meal with a big salad or side of your choice and a dry red.
Or a snack! Who says cheesy bread can’t be a snack? It surely can. Trust me.
Snack your little heart out.
Quattro Formaggi Flatbread
- Preheat the oven to 450 degrees F.
- In a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface.
- Roll the dough into your desired shape – I rolled in into a long oval about 1/4-inch thick – you want it to be thin. Place it on a nonstick (or parchment papered) baking sheet and brush with a bit of olive oil. Bake for 10 minutes, until a few air bubbles form and the dough is golden. Remove the bread from the oven and cover it with the garlic, ricotta (I kind of spread mine out but feel free to do spoonfuls), mozzarella, parmesan and gorgonzola. Return the sheet to the oven and bake for another 10 to 15 minutes, or until the cheese is totally melted, bubbly and golden. Let cool for a few minutes then cut into pieces – however many you’d like!
Cheese piles. Favorite thing.