Entertaining Italian

This three-cheese and basil pizza is the ultimate half-time snack

Name: Three cheese and basil pizza recipe
Yield: 4
Cuisine: /italian
Ingredients: 50g unsalted butter; 1 tsp fennel seeds; 1/3 cup (50g) plain flour; 200ml pure (thin) cream; 400ml milk; 60g finely grated parmesan; 1 cup (100g) shredded mozzarella; 200g Gorgonzola dolce, crumbled; Chilli flakes & basil leaves, to serve; 1 1/2 tsp dried yeast; 1/2 tsp caster sugar; 5 cups (750g) tipo ‘00’ flour; 2 tbs extra virgin olive oil, plus extra to brush

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by Phoebe Wood

Nov 21, 2020

This easy dish is certainly a crowd pleaser. Begin this recipe 1 day before.

50g unsalted butter
1 tsp fennel seeds
1/3 cup (50g) plain flour
200ml pure (thin) cream
400ml milk
60g finely grated parmesan
1 cup (100g) shredded mozzarella
200g Gorgonzola dolce, crumbled
Chilli flakes & basil leaves, to serve

Pizza dough

1 1/2 tsp dried yeast
1/2 tsp caster sugar
5 cups (750g) tipo ‘00’ flour
2 tbs extra virgin olive oil, plus extra to brush

Method

1.

Combine yeast, sugar and 450ml lukewarm water in a bowl, cover and stand for 10-15 minutes until frothy. Combine flour and 1 tbs salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size. Divide dough into 4 balls and place on a tray. Cover and refrigerate for 24 hours. (Dough can be frozen for up to 6 months.) Stand at room temperature for 1 hour before baking.
2.

On a lightly floured surface, work with 1 piece of dough at a time and roll out into a rough 20cm x 40cm rectangle. Transfer to a tray and brush with extra olive oil. Repeat with remaining dough. Use with your preferred toppings.
3.

Preheat oven to 250°C. Melt butter and fennel seeds together in a small saucepan over low heat. Stir in flour. Gradually add cream and milk in 3 batches, stirring constantly to avoid lumps from forming. Add parmesan and mozzarella and stir until melted, then stir in half the Gorgonzola. Spoon cheese sauce over pizza bases and scatter over remaining 100g Gorgonzola. Bake for 14-16 minutes until golden. Scatter with chilli flakes and basil to serve.