Italian · Main · Medium
Quattro Formaggi Pizza
Four cheeses melt together into one rich, creamy white pizza with no tomato sauce in sight: mozzarella, gorgonzola, fontina, and Parmesan over a golden crust with a drizzle of honey.
The whole recipe in 60 seconds
Quattro Formaggi Pizza, in 5 ideas
- No tomato sauce lets the four cheeses be the star, so use good cheese.
- Honey on a savory cheese pizza sounds odd and tastes amazing.
- Gorgonzola melts fast, so scatter it last and use it sparingly.
- A garlic oil base gives the white pizza the flavor the missing sauce would.
- Let it rest 2 minutes so the cheese sets before slicing.
What you need
Ingredients
- 1 lb pizza dough
- 1 cup shredded whole milk mozzarella
- 0.75 cup shredded fontina
- 0.5 cup crumbled gorgonzola
- 0.33 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp honey, for serving
- 1 tsp fresh thyme leaves
How to make it
Directions
- Place a pizza stone or baking sheet in the oven and heat to 500°F for at least 30 minutes.
- Stretch the dough into a 14 inch round on a floured surface, keeping a slightly thicker rim.
- Move the dough to a floured peel or parchment and brush all over with olive oil mixed with the minced garlic.
- Scatter the mozzarella and fontina first, then dot with gorgonzola and Parmesan.
- Slide the pizza onto the hot stone and bake 10 to 12 minutes until the crust is golden and the cheeses are bubbling and spotty brown.
- Finish with thyme leaves and a thin drizzle of honey, then slice and serve immediately.
Buying small wedges from a deli counter costs less than full blocks when you only need half a cup of each cheese.