I'm in!

get access to the resource library!

 Recipes, printables, and more!

to the resource library

Subscribe

contact

blog

recipes

work with me

meet bree

start here

Get cooking!

Four Cheese Pizza with Garlic and Rosemary Crust

pizza recipesPizza is a favorite at our house. We are always trying out different crust recipes, different ingredients, and different methods to cook it. Some of our pizzas are cooked on a stone in a screaming hot oven, some on the grill. Some are white, some are red. Would sliced apples taste good on a pizza? I don’t know, let’s find out. So when I saw this crust on Katie Goodman’s website I knew that I had to give it a whirl. I am glad that I did, it was delicious. The crust is most definitely not traditional. It has tons of garlic and rosemary in it. Even the preparation is different than any other crust that I have made. And just maybe that is why it is so incredibly good. So thank you Katie for adding another pizza into our pizza rotation.

pizza crust recipe

From goodlifeeats.com

For the crust:
2 packages active dry yeast
2 cups warm water
6 cups flour, divided
1/2 cup olive oil
1/4 cup chopped fresh rosemary
3 teaspoons salt
8 cloves chopped garlic

Toppings:

fresh basil leaves
Parmesan cheese
fresh mozzarella cheese
grated Asiago cheese
ricotta cheese
prosciutto
salt and pepper

pizza crust recipesCombine the yeast and the warm water in a large bowl. Let stand 5 minutes.

Whisk in the olive oil and salt. Stir in 4 cups flour, garlic, and rosemary.

pizza crust recipespizza crust recipes

pizza crust recipes

Stir until a soft dough forms. Cover and let rise in a warm place for 50 minutes.

pizza crust recipesAfter 50 minutes it will look like this. Nice and spongy.

pizza crust recipes

Add the 2 additional cups of flour onto a flat surface.

pizza crust recipeTurn the dough out and knead in the remaining flour. It seemed like the dough was not going to take all of the flour, but it does. Be patient with it and knead it for about 5 minutes. The dough should be smooth and elastic.

pizza crust recipeAfter about 5 minutes it should look like this.

pizza crust recipeNow would be a good time to start preheating your oven. If you have a pizza stone it needs to be started in a cold oven to avoid cracking. Put your oven racks in the top half of the oven and turn your oven up as hot as she will go. I use 500 degrees. Make sure that your oven is clean before you do this. You do not want a visit from the firemen. Well, ladies, maybe you do, but let’s move on.

pizza crust recipePut the dough back into the bowl and cover and let rise again for 35 minutes.

pizza crust recipes

After the dough has risen again, divide it into quarters. Roll each portion out and press with your fingers until less than 1/2 inch thick. I used parchment paper with cornmeal on it to prevent my pizza from sticking and not being able to get it onto the pizza stone. I really wish that I had a pizza peel to do this with, but this method works just fine.

pizza crust recipeI put a few spoonfuls of ricotta cheese as the base and then scattered the remaining cheeses on top. I tore fresh basil leaves and seasoned with a teeny bit of salt and a generous amount of pepper. My husband likes his pizza with prosciutto so he added that to his pizza as well.

pizza crust recipes
I am so glad that I found this crust recipe. It is so good. I forgot to mention that it can also be made as a regular focaccia bread as well. Make some and share it. This recipe is so delicious it needs to be shared.

share

share

share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Cricket

    April 19th, 2010 at 7:52 am

    I know what we’ll be having for dinner later this week! Thanks for sharing πŸ˜€

  2. Katie @ goodLife {eats}

    April 19th, 2010 at 8:09 am

    So glad you liked it, Bree! Love all your photos too. πŸ™‚

  3. Deanna B

    April 19th, 2010 at 9:20 am

    Yum! I’ve been on a quest for a great pizza crust. I love the garlic/herb idea.

  4. bakedbree

    April 21st, 2010 at 9:52 am

    it is delicious. i had leftover dough so the next day i brushed it with olive oil and tossed on some dried herbs and it was just as good as a normal focaccia.

  5. Corey

    April 19th, 2010 at 9:41 am

    MMMMM! I’m glad I’m sitting down a day late planning my menus and shopping list. I need to make this sometime this week.

  6. Memoria

    April 19th, 2010 at 7:34 pm

    I saw this pizza on her site, too!!! I almost jumped up and made it immediately. I’m glad you did! The crust looks amazing. I love the addition of rosemary.

    P.S. This lady would not want a fireman knocking her door. I’d rather have a firewoman. LOL!!

  7. Amanda Formaro

    April 20th, 2010 at 6:14 pm

    What a lovely blog you have, gorgeous pictures πŸ™‚

  8. bakedbree

    April 21st, 2010 at 9:50 am

    thank you so much!

  9. forex robot

    April 27th, 2010 at 10:17 pm

    Terrific work! This is the type of information that should be shared around the web. Shame on the search engines for not positioning this post higher!

  10. lindsey @ the nosh pit

    May 28th, 2010 at 11:11 pm

    This is really great. Seems a pretty good stepping stone to other flavors too. roasted garlic and basil? I haven’t ever really considered putting more flavor into the crust…and I don’t know why, it is a great idea!

  11. bakedbree

    May 29th, 2010 at 12:53 pm

    the possibilities are endless. It would even be good plain.

  12. Andrea Eickelmann

    May 30th, 2010 at 12:02 am

    This was a great dough and very easy to make. I am definately going to try using some roasted garlic next time. I wish i could do green olives but there are quite expensive here (thailand) because that would make a very tasty focaccia.

  13. amie

    June 7th, 2010 at 8:12 pm

    mmm! I can’t wait to try this. How much pizza crust does the recipe make? Is it enough for 3-4 people, or should I double it?

  14. bakedbree

    June 7th, 2010 at 10:32 pm

    I always double it. I would rather have too much and freeze some for later than not have enough.

  15. Lindsay

    August 27th, 2010 at 6:36 am

    Your pictures are just stunning, which makes the food look equally divine. On the flour in this recipe…do you use All-Purpose or Self-Rising? Thanks!

  16. bakedbree

    August 27th, 2010 at 12:43 pm

    awww, thank you! I use regular old all purpose.

  17. Beth

    April 29th, 2012 at 9:53 am

    Hi,
    How would you cook this if you didn’t have a pizza stone? Can you use a regular cookie sheet? Can’t wait to try this out!

  18. bakedbree

    April 29th, 2012 at 7:44 pm

    On a cookie sheet. I’d flip it over and make sure that the oven is really, really hot.

  19. Natalie

    May 23rd, 2014 at 2:04 pm

    I’ve been searching for this recipe. I’m so glad I finally found it. We will be making ours on the grill for dinner tonight!

  20. bakedbree

    May 24th, 2014 at 9:00 pm

    I am so glad too!

Click below to join the newsletter & gain access to subscriber only recipes, printables, and lists

the resource library

receive access to