This pizza is all about the cheese. Quattro, meaning ‘four’ in Italian, is how many of our gorgeous Mainland Cheeses we’ve managed to sneak into one pizza. We think it’s pretty clever and very, very delicious.
- 1 x 20cm pizza base
- 2 large garlic cloves (or three small), peeled
- Flaky sea salt
- 2 tablespoons extra virgin olive oil
- Mainland Grated Mozzarella
- Mainland Grated Parmesan
- 1 large courgette
- Mainland Special Reserve Havarti
- Mainland Special Reserve Gruyere
- 2 tablespoons pine nuts
- 1 lemon
- Extra virgin olive oil
- Preheat the oven to 250°C. (If you have a pizza stone, pop it in at least an hour before you plan to use it.)
- Use a mortar and pestle to crush the peeled garlic clove with a good pinch of flaky sea salt until you have a paste-like consistency. Scrape the mixture into a bowl.
- Slowly add 1 tablespoon of the olive oil to the mixture until it’s spreadable, but not too runny, then add the crème fraiche and mix until fully combined.
- Dollop the garlic sauce onto the centre of your pizza base and spread outwards in a circular motion, leaving a 2cm border around the edge.
- Sprinkle over a large handful of grated Mainland Mozzarella. Layer the thinly sliced potato over the top until the surface of the pizza is covered. Then sprinkle over a large handful of grated Mainland Parmesan.
- Take half the Mainland Special Reserve Brie, tear it into little nuggets and place all over the pizza. Place the rosemary in a small bowl and mix in the remaining tablespoon of olive oil (this will stop the rosemary burning in the oven) and sprinkle over the pizza.
- Place the pizza in the oven and cook for 7-8 minutes until golden and the base is crispy.
- To serve: Drizzle with extra virgin olive oil and season with flaky salt and freshly ground black pepper. Slice and serve.