Four Cheese Caprese Pizza

Ingredients

• 1 homemade or store-bought pizza dough
• 1 1/2 Tbsp olive oil
• 1 large clove garlic, minced
• Salt and freshly ground black pepper
• 4 oz ricotta cheese
• 8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
• 2 oz shredded Asiago cheese
• 2 oz finely shredded Romano cheese
• Red pepper flakes, optional
• 9 oz Campari or Roma tomatoes, sliced, about 5 Campari or 2 large Roma
• 1/2 cup basil leaves
• 2/3 cup balsamic vinegar, optional

Directions

1. Preheat the oven to 475 degrees. Set a pizza stone inside and let it get hot for 30 minutes. If your pizza dough has been chilled, take it out of the refrigerator so it can warm up while the stone heats.
2. On a lightly floured piece of parchment paper, roll the dough into a 13-inch circle, shaping the outer edge a little thicker for the crust. In a small bowl, combine the olive oil and minced garlic. Brush the garlic oil evenly over the dough, then season the crust with salt and pepper to taste.
3. Dot the crust with small spoonfuls of ricotta. Scatter the Galbani Mozzarella Fresca, Asiago, and Romano evenly over the top. Add a light sprinkle of red pepper flakes, if you’d like.
4. Slide a pizza peel under both the pizza and the parchment, then transfer them onto the hot stone in the oven. Bake for 8 – 12 minutes, until the crust is golden brown. Take the pizza out and immediately arrange the tomato slices over it. Add the basil and drizzle with balsamic reduction, if using. Slice and serve warm.
5. For the optional balsamic reduction, bring the balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it boils, lower the heat a bit and let it simmer, stirring now and then, until it has reduced by 2/3, to 3 1/2 Tbsp.