PIZZA WITH FOUR CHEESES

MAKES TWO 14-INCH PIZZAS

Ricotta salata cheese is one of my recent discoveries. I heard of it on various cooking shows on the television. As usual, I had to try some when I found it in my grocery store. Man, it is really good on pizza. You don't use as much cheese because the flavor is a bit stronger, though still on the mild side. So, treat yourself if you can find it. I think you will be pleasantly surprised. By the way, I also purchased a new mozzarella for this recipe. It is a bit softer and, yes, more expensive than the usual but, as with the ricotta salata, you don't need as much because it has a better flavor. It melts much nicer than the common varieties. My husband, who is an "American-style pizza loaded with cheese and meat purist", loved this.

INGREDIENTS

Two batches Pizza Dough or use 2 store-bought 14-inch prebaked pizza crusts

1 pound cremini or button mushrooms, sliced

1 can (14 ounces) crushed tomatoes

2 teaspoons minced fresh garlic

1 tablespoon dried oregano (use fresh if available)

1 tablespoon dried basil (use fresh if available)

1 tablespoon dried parsley (use fresh if available)

Salt and pepper to taste

4 ounces ricotta salata cheese, crumbled

4 ounces mozzarella, crumbled

2 tablespoon freshly grated Parmesan cheese

2 tablespoons freshly grated Romano cheese

Olive oil

Preheat oven to 450° F. (If using a store-bought crust, follow the package instructions for baking.) Steam the mushrooms in a covered pan in the microwave for about 1 minute or until softened. Place one half of all ingredients on each pizza dough, starting with the tomatoes, then the mushrooms, then the seasonings and cheeses in the order given in the ingredients; drizzle each with a little olive oil. Bake according to the dough recipe or the directions for packaged crusts. Let cool at least 5 minutes before slicing. This is also excellent at room temperature.

Note: Ricotta salata is saltier than most mozzarella cheese, so go easy on the salt.

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