Pizza Quattro Formaggi (Four Cheese Pizza)

KP
Servings: 4 Total Time: 2 hrs
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Mozzarella, gorgonzola, fontina and Parmesan on a crisp crust

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Pizza quattro formaggi, or four cheese pizza, is a white pizza with no tomato sauce, topped with a blend of four melting cheeses. Typically these are mozzarella, gorgonzola, fontina and Parmesan, though pizzerias vary the mix. It is rich, creamy and slightly tangy.

Learn more about two of the cheeses on the Gorgonzola and Fontina page.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and pizzeria.

Photo credits: Photo 1: Fira Ergashevv on Pexels; Photo 2: Anhelina Vasylyk on Pexels; Photo 3: Pedro Furtado on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Pizza Quattro Formaggi (Four Cheese Pizza)

Author: KP Cooking Method: Cuisine: Courses: , Recipe Keys: Vegetarian Meals
Prep Time 20 mins Cook Time 10 mins Rest Time 90 mins Total Time 2 hrs
Servings: 4

Description

Pizza quattro formaggi: a white pizza with mozzarella, gorgonzola, fontina and Parmesan. Creamy, tangy and ready in about 2 hours.

Ingredients

For the dough (makes 2 pizzas of about 30 cm / 12 in)

For the topping

Instructions

  1. Mix the flour, yeast and salt in a large bowl. Add the lukewarm water and olive oil and stir until a shaggy dough forms.
  2. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours until doubled.
  3. Preheat the oven to its highest setting, at least 250 C / 480 F, with a pizza stone or an upside-down baking tray on the middle rack for at least 30 minutes. Be careful, the oven and tray are extremely hot.
  4. Divide the dough into 2 balls. On a floured surface, stretch or roll each into a round about 30 cm / 12 in across.
  5. Place each round on parchment paper. Brush with olive oil and a little minced garlic if using.
  6. Top with the mozzarella and fontina, then dot with gorgonzola and sprinkle with Parmesan.
  7. Slide onto the hot stone or tray and bake for 8 to 10 minutes until the cheese is bubbling and the crust is golden.
  8. Finish with a few basil leaves and a drizzle of olive oil. Let rest for 1 minute, then slice.

Note

Gorgonzola is strong, so use less if you prefer a milder pizza. Contains milk and wheat gluten. Blue cheese is generally not recommended during pregnancy unless thoroughly cooked and heated until steaming hot, so follow local food authority guidance. Always use oven mitts.
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Frequently asked questions

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Which four cheeses should I use?

Mozzarella, gorgonzola, fontina and Parmesan are common. You can swap fontina for taleggio or provolone.

Why is there no tomato sauce?

This is a white pizza (pizza bianca), so the cheeses are the star.

How do I stop it becoming greasy?

Use low-moisture mozzarella or drain fresh mozzarella well, and do not overload with cheese.