Name: Quattro Formaggi Pizza
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Pizza Dough; 2 tbsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 4 oz Fresh Mozzarella, torn; 4 oz Fontina Cheese, shredded; 2 oz Gorgonzola Dolce, crumbled; 0.5 cup Parmigiano-Reggiano, finely grated; 6 leaves Fresh Basil Leaves; 0.25 tsp Black Pepper

Main Dishes

Quattro Formaggi Pizza

Indulge in the ultimate cheese lover's dream with this authentic Quattro Formaggi Pizza, featuring a harmonious blend of creamy, tangy, and sharp Italian cheeses. This white pizza skips the tomato sauce to let the complex profiles of the four distinct cheeses shine through on a perfectly charred, airy crust.

Prep

20m

Cook

12m

Serves

Calories

480kcal

Qty	Ingredient
1 pound 450 g	Pizza Dough
2 tbsp 30 ml	Extra Virgin Olive Oil
1 clove 5 g	Garlic, minced
4 oz 115 g	Fresh Mozzarella, torn
4 oz 115 g	Fontina Cheese, shredded
2 oz 55 g	Gorgonzola Dolce, crumbled
0.5 cup 50 g	Parmigiano-Reggiano, finely grated
6 leaves 2 g	Fresh Basil Leaves
0.25 tsp 1 g	Black Pepper

2 Method

Step 1. Preheat your oven to its highest setting, ideally 500°F (260°C), with a pizza stone or heavy baking sheet inside for at least 45 minutes.

Step 2. On a floured surface, stretch the pizza dough into a 12-inch circle, keeping the edges slightly thicker for the crust.

Step 3. Mix the extra virgin olive oil with the minced garlic and brush the mixture evenly over the surface of the dough.

Step 4. Distribute the shredded Fontina and torn Mozzarella evenly across the dough, leaving a 1-inch border.

Step 5. Dot the pizza with small pieces of Gorgonzola Dolce and sprinkle the Parmigiano-Reggiano over the entire surface.

Step 6. Carefully transfer the pizza onto the preheated stone or baking sheet using a pizza peel.

Step 7. Bake for 10-12 minutes, or until the crust is charred in spots and the cheese is bubbly and golden brown.

Step 8. Remove from the oven, garnish with fresh basil and a crack of black pepper. Let it rest for 2 minutes before slicing.

·
Ensure your dough is at room temperature before stretching to prevent it from snapping back.
·
Use Gorgonzola Dolce (sweet) rather than Piccante for a creamier, less overpowering blue cheese flavor.
·
If you don't have a pizza stone, use an inverted preheated baking sheet for a crispier bottom crust.
·
Do not use pre-shredded cheese; the cellulose coating prevents it from melting smoothly.

? FAQ

Can I add tomato sauce to a Quattro Formaggi pizza?

While traditionally a 'white' pizza (pizza bianca), you can add a thin layer of tomato sauce if preferred. However, the cheeses are the stars of this dish and shine brightest without the acidity of the sauce.

What can I substitute for Fontina?

Provolone or Gouda are excellent substitutes as they have similar melting properties and a mild, nutty flavor.

How do I prevent the crust from getting soggy?

Make sure your oven and stone are extremely hot before adding the pizza, and avoid using fresh mozzarella that is too watery. Pat the mozzarella dry with paper towels if needed.

Can I use different cheeses?

Yes, but the classic balance includes one hard cheese (Parmesan), one soft cheese (Mozzarella), one blue cheese (Gorgonzola), and one melting cheese (Fontina or Taleggio).