This pizza is inspired by the Boracay favorite from Two Seasons, headache-inducing piles of cheese and all.
People visiting Boracay eat at Andok's three days in a row just to save up enough for Two Seasons four-cheese pizza. You gotta pay for what you're getting. They're not stingy on the cheese—you know when you can't move just after two slices. You can tell that they use the real stuff; no Eden or Cheez Whiz here.
This hack mixes cream cheese, Parmesan, mozzarella, and cheddar for an equally headache-inducing sauce that's almost the same as the original. However, we couldn't quite get the same crust. While theirs is thin and almost cracker-like, ours is breadier. That said, we think this is a good thing since it helps buffer the richness of the cheeses so that you don't feel too guilty afterwards.
Combine all-purpose flour, baking powder, and salt in a bowl. In a separate bowl or container, mix together olive oil and milk. Gradually pour the liquid mixture into the dry mixture, mixing with a fork or spatula until a shaggy dough forms.
Turn out the dough onto a lightly floured surface and knead for 5 mins. Place the dough in a bowl, cover with plastic wrap, and set aside to rest for 30–40 minutes.
In a pot over medium heat, melt butter. Then add minced garlic and saute until aromatic.
Add the flour, cooking for 1 minute. Then slowly stream milk onto the pot. Lower the heat if necessary. Season with garlic powder and salt.
Add cream cheese, whisking until there are no more lumps. Mix in Parmesan, mozzarella, and cheddar, stirring until melted. Adjust with more milk if needed to thin out the consistency. Set aside.
Preheat oven to 400°F (200°C).
On a lightly floured surface, flatten dough with a rolling pin. If the dough is resisting, rest it again for 10 mins before rolling out.
Stretch the dough until it's about ¼-inch thin. Transfer the crust onto a round baking tray and prick the dough with a fork.
Bake the dough for 7–8 mins until the bottom is firm, then remove from the oven.
Layer ½ cup of cheese sauce onto the crust, then sprinkle a bit more shredded mozzarella on top and return to the oven. Bake until the top is not runny, about 5 mins.
This recipe makes 1 ⅓ cups of cheese sauce. You only need about 1/2 cup for one pizza, so you can either double on the dough and make two pizzas or save the sauce for later.
Use the extra sauce as a dip or a cheese sauce for other dishes. You can store it in the fridge for up to one week.
Blowtorching is optional. If you want to get that smoky look, you can return the pizza in the oven under the broiler setting. Just keep an eye on it so it doesn't melt or brown too much.
Remove the pizza from the oven, then top with triangled cheddar cheese. Using a blowtorch, torch the top of the pizza to get the same smoky look.
Garnish with basil, then slice into 8 pieces before serving.