4-pies pizza: ricotta, olives, basil pesto, caramelized garlic
4-pies pizza: ricotta, olives, basil pesto, caramelized garlic

4-pies pizza
4-pies pizza

4-pies pizza: goat cheese, prosciutto, fresh figs, fig balsamic vinegar, caramelized garlic
4-pies pizza: goat cheese, prosciutto, fresh figs, fig balsamic vinegar, caramelized garlic

Inspiration

I saw this video on Facebook about 4 months ago. It shows this kind of pizza is made at Trattoria Pizzeria La Bufala: it is cross cut at the center, filled with some buffalo ricotta and black truffles, garnished with arugula, cherry tomatoes, and fresh buffalo mozzarella. I liked the idea so much, it had to be recreated in my kitchen! Obviously, in my home kitchen and with the ingredients available in Central Texas, I could only utilize the presentation idea. I refer to this idea as 4-pies pizza, thus the name.

Experiments

I’ve made it 6 or 7 times by now, experimenting with different pizza dough recipes and different fillings. Not all of them were successful. The only two kinds of soft cheese that work for the filling are ricotta (preferably, made of whole milk) and goat cheese (aka chèvre). Because they do not melt. Never ever use melting cheese inside the pies. I gave up on trying to reproduce the original truffle version. So far, I couldn’t find any decent black truffles products in ATX. Not matter how expensive they were, the truffles flavor was way too diluted. I found I prefer serving this pizza with wild arugula from Trader Joe’s, organic cherry tomatoes form Central Market, and burrata. Neo-Neapolitan pizza dough (source American Pie: My Search for the Perfect Pizza) works the best for me in this recipe. In his book, Peter Reinhart gives a lot of information and very detailed instructions, which are not repeated here and highly recommended for beginners to seek.

Salamangrill

I finally finished working on my outdoors kitchen, which now is equipped with the widest variety of outdoor cooking appliances. Salamangrill by Twin Eagles was the one I was eager to test first. I was hoping this thing will be a good outdoor pizza oven for people like me, who are not ready for all the efforts and investments a real wood-fired oven would require. This 4-pie pizza was what I used my Salamangrill for the first time. The result is so good, I want to make more pizza! And I want to try it for other preparations. I am adding a new tag for those who are interested to follow.

4-Pies Pizza

Prep Time30 mins
Cook Time4 mins
Total Time1 d 34 mins
Course: Appetizer, Main Dish
Cuisine: American, Italian
Keyword: cheese, greens, lycooking, lyukum cooking lab, pie, pizza, recipe, vegetables
Servings: 4 people

Ingredients

for dough for two 12" pizzas

  • 326 g bread wheat flour King Arthur Unbleached Bread Flour preferred (14% gluten)
  • 1/2 tbsp honey
  • 1 1/2 tsp kosher salt
  • 1/2 tsp Saf Instant Yeast
  • 1 tbsp olive oil
  • 210 ml water 70F

for filling #1 for four pies

  • 120 g fresh goat cheese
  • 4 slices prosciutto
  • 4 figs
  • 12 cloves garlic caramelized (Central Market)
  • 4 tsp fig balsamic vinegar The Spicewood Food Company Fig Balsamic preferred

for filling #2 for four pies (vegetarian)

  • 120 g ricotta whole milk
  • 4 tbsp basil pesto
  • 12 cloves garlic caramelized (Central Market)
  • 4 green olives pitted and sliced
  • 4 purple olives pitted and sliced

for topping

  • 450 g cherry tomato
  • 100 g arugula wild arugula preferred
  • 1 ball burrata

Instructions

for dough

  • Dissolve salt and honey in water. Combine all ingredients and make a slightly sticky, soft, and supple dough. Divide the dough into 2 pieces. Form each into a ball, brush it with some olive oil, and place inside its own zipped freezer bag. Keep for them 15-30 minutes in room temperature, then put in the refrigerator for at least 12 hours. Remove the balls from the refrigerator 2 hours prior to making pizza.

for Salamangrill pizza

  • Place a baking stone on the rack and move it to the highest position (closest to the heating element). Turn on the high heat. Preheat the stone for 4-5 minutes.
  • After resting the dough for 2 hours in room temperature, shape it on the counter and transfer to the peel dusted with flour.
  • Follow this video for shaping instructions.
    4-pies pizza: ricotta, olives, basil pesto, caramelized garlic
  • 4-pies pizza: goat cheese, prosciutto, fresh figs, fig balsamic vinegar, caramelized garlic
  • 4-pies pizza
  • 4-pies pizza
  • Move the rack with hot baking stone to the lowest position. Carefully slide the pizza from the peel onto the baking stone. It should take 4-5 minutes to bake. Turn it 180 degrees after 2 minutes of baking to ensure equal heat distribution.
4-pies pizza