If there was ever a dish that had my name written all over it…
Yes. No question about it.
I might just change my last name to Formaggi.
I know what you’re thinking: bread and cheese sounds simple, maybe even boring. It’s not dressed up like some of my other creations. There’s no bacon, no greens, no chicken or sauces, and I didn’t toss on any unexpected fruit or nuts.
But this plain-looking flatbread is anything but ordinary.
The harmony of four cheeses here is one of my favorite combinations. Call it a flavor if you like — four cheeses together create a balanced, layered taste that feels intentional and indulgent.
Gorgonzola is essential for this flatbread. If you truly dislike blue cheeses, you can substitute something else, but then it won’t be a quattro formaggi. The gorgonzola provides a gentle bite and a little tang that lifts the other cheeses without overpowering them.
If you’re unsure about gorgonzola, this recipe uses it sparingly so it adds character without overwhelming the whole flatbread.
Imagine diving into that cheesy pile — it’s pure joy.
There are several ways to enjoy this flatbread. Serve it as an appetizer, top it after baking with a lemony, salted arugula and pair with a chilled Pinot Grigio, or make it the main course alongside a large salad and a dry red wine. Of course, it also works perfectly as a snack — who says cheesy bread can’t be a delightful nibble between meals?
Quattro Formaggi Flatbread
Yield:
4
appropriately, 2 obnoxiously
35 minutes
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Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1/3 cup ricotta cheese
- 6 ounces mozzarella, freshly grated
- 4 ounces parmesan, freshly grated
- 4 ounces gorgonzola, crumbled
Instructions
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Preheat the oven to 450°F (230°C).
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In a bowl, whisk together the flour, baking powder and salt. Add the water and olive oil and stir until a dough forms. Finish by using your hands to bring the dough into a ball, then knead it a few times on a lightly floured surface.
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Roll the dough into your desired shape — thin is best, about 1/4-inch thick. Place it on a nonstick or parchment-lined baking sheet and brush lightly with olive oil. Bake for 10 minutes, until a few air bubbles appear and the dough turns golden.
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Remove the flatbread from the oven. Scatter the minced garlic, spread the ricotta (either spread it thinly or leave spoonfuls), then top with mozzarella, parmesan and crumbled gorgonzola. Return to the oven and bake 10–15 minutes more, until the cheeses are melted, bubbly and golden. Let cool a few minutes, then cut and serve.
Notes
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Cheese piles. Favorite thing.