Four Cheese Pizza

A sophisticated blend of four cheeses on a restaurant-quality crust, perfect for a cozy movie night or impressing guests.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 485

Ingredients Method Notes

Ingredients

Dough and Base

1 lb pizza dough, room temperature Use high-quality store-bought dough for convenience.
1/2 cup high-quality pizza sauce Alternatively, use olive oil and minced garlic for a white base.

Cheeses

1 1/2 cups shredded low-moisture mozzarella cheese Grate fresh cheese for better melting.
1/2 cup shredded Fontina cheese Provides excellent meltability.
1/4 cup freshly grated Parmesan cheese Adds saltiness to the flavor profile.
1/4 cup crumbled Gorgonzola or soft goat cheese For a sharp flavor kick.

Toppings and Seasoning

1 tablespoon extra virgin olive oil For brushing the crust.
1/2 teaspoon dried oregano Adds flavor to the cheese topping.
Fresh basil leaves For garnish.
Red pepper flakes Optional, for a bit of heat.

Method

Preparation

Preheat your oven to its highest setting, usually between 475°F and 500°F (245°C-260°C).
If using, place a pizza stone in the oven while it preheats.
On a floured surface, stretch or roll out the room-temperature dough into a 12-inch circle.
Transfer the dough to a piece of parchment or a pizza peel dusted with cornmeal.
Grate all cheeses fresh for a smoother melt.

Cooking

Spread a thin layer of pizza sauce over the dough, leaving a 1-inch border for the crust.
Distribute the mozzarella and Fontina evenly over the sauce.
Sprinkle the Parmesan on top and add small crumbles of Gorgonzola.
Brush the crust edges with olive oil and sprinkle oregano over the cheese.
Carefully slide the pizza onto the hot stone or a preheated baking sheet.
Bake for 10 to 12 minutes until the crust is golden brown and cheese is bubbling.

Plating

Remove the pizza from the oven and let it rest for 2 to 3 minutes.
Top with fresh basil leaves and red pepper flakes if desired.
Slice the pizza into eight wedges using a sharp pizza wheel.
Serve immediately while the cheese is gooey.

Notes

For a White Four Cheese Pizza, replace the tomato sauce with garlic-infused olive oil or ricotta. Drizzle hot honey over Gorgonzola post-baking for a sweet contrast. Add arugula and lemon juice for freshness on serving.