Stuffed crust four cheese pizza from Gozney
Don't know what to make for dinner? This cheesy recipe from pizza experts Gozney is a sure-fire crowd-pleaser.
If you’ve been using lockdown as a chance to brush up on your culinary skills, then this mouth-watering pizza recipe is a great one to add to your repertoire. It’s designed to be made using Bournemouth business Gozney’s Roccbox pizza oven, but you can always give it a go in your home kitchen – you might just miss that wood-fired taste.
Wondering what to do with all that leftover cheese in the fridge?! Well, wonder no more as this stuffed crust NY-style pizza is the answer!
- 4 New York Style Dough Balls
- Selection of Cheeses
- Picked Oregano Leaves
For the pangritata
- 80g Panko Breadcrumbs
- 1 Clove Garlic
- 20g Walnuts
- Few sprigs Oregano, leaves picked
- Few sprigs Thyme, leaves picked
For the cheese sauce
- 50g Butter
- 40g Plain Flour
- 10g Cornflour
- 350ml Full Fat Milk
- 160g Mixed Cheeses (include mozzarella if you can)
FOR THE CHEESE SAUCE
Put the milk and cheeses in one pan and bring to a simmer, whisking regularly to break down the cheeses.
In a separate pan melt the butter over a medium heat and, once melted, add the flours. Use a wooden spoon to mix the butter and flour to make a roux and cook, stirring continuously for around 4 minutes
Add the hot cheesy milk bit by bit to the roux, still stirring continuously as you got until you’ve used all the milk and are left with a smooth sauce. Transfer the sauce to a piping bag. You can make this the day before but remember to allow the sauce to sit at room temperature to soften before trying to pipe it into the pizza!
FOR THE PANGRITATA
To make the pangritata, pop all the ingredients into a blender and whizz. Once done, toast in a warm oiled pan until golden brown and set to one side.
FOR THE PIZZA
Take a New York style dough ball and open with a rolling pin on a well-floured surface – we’re going to fold the dough over the cheese sauce so make the base slightly larger than the Roccbox peel.
Pipe a ring of cheese sauce around the crust leaving a gap so you can fold the dough over the sauce. Gently brush the inside of the cheese ring with a little water and fold the dough over the cheese ring, sealing with your fingers as you go. Use a skewer to make a few steam holes around the crust.
Top the pizza base with a handful of the mixed cheeses before pulling onto a floured peel and launching into a hot Roccbox on low flame. Bake, turning as required, for around 3-4 minutes.
Top the baked pizza with a generous sprinkling of pangritata and some picked oregano leaves before serving.