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Quattro Formaggi

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Pizza stone or baking sheet, oven, mixing bowl, spoon, rolling pin

Ingredients
  

  • Ingredients
  • Pizza Dough:
  • 1 premade pizza dough ball or homemade if preferred
  • 1 tbsp olive oil for brushing the dough
  • Cheeses:
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup gorgonzola cheese crumbled
  • 1/4 cup fontina cheese cubed or shredded
  • 1/4 cup Parmigiano-Reggiano cheese grated
  • Optional Garnish:
  • Fresh basil leaves for serving
  • Freshly ground black pepper for added flavor
  • Drizzle of honey pairs nicely with gorgonzola

Instructions
 

  • Method
  • Preheat the Oven:
  • Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up. This ensures a crispy crust when you bake the pizza.
  • Prepare the Dough:
  • If you're using homemade dough, roll it out on a floured surface to about 12 inches in diameter for a thin crust. If you’re using premade dough, allow it to rest for a few minutes at room temperature, then roll it out.
  • Lightly brush the top of the dough with olive oil, which helps create a golden crust and enhances flavor.
  • Layer the Cheeses:
  • Start by evenly sprinkling the mozzarella over the pizza base, as this cheese melts well and forms a creamy base layer.
  • Next, add the gorgonzola in small crumbles to bring a touch of tanginess.
  • Scatter the fontina cheese, which has a mild, nutty flavor and will add more gooey texture.
  • Finally, sprinkle the Parmigiano-Reggiano cheese on top for a sharp, salty finish.
  • Bake the Pizza:
  • Carefully transfer the pizza to the preheated pizza stone or baking sheet.
  • Bake for 10-15 minutes, or until the cheese is bubbly and the crust is golden brown. Keep an eye on it to avoid over-browning.
  • Add Finishing Touches:
  • Remove the pizza from the oven and let it stand for a few minutes to set.
  • Optionally, garnish with fresh basil leaves, a sprinkle of black pepper, or even a drizzle of honey for added contrast to the creamy, salty cheeses.
  • Serve and Enjoy:
  • Slice the pizza and serve hot. From my overall experience, this pizza tastes best when eaten fresh, as the cheeses remain perfectly gooey and the crust retains its crispness.
  • Variations & Tips
  • Add a Twist:
  • Try swapping out the gorgonzola with blue cheese for a bolder flavor, or add a touch of ricotta for extra creaminess.
  • Spice It Up:
  • Sprinkle a bit of crushed red pepper flakes before baking for a spicy kick.
  • Substitutions for Dietary Needs:
  • Gluten-Free: Use a gluten-free pizza crust if you’re avoiding gluten.
  • Lactose-Free: Substitute lactose-free mozzarella and fontina for a similar texture, and omit gorgonzola and Parmigiano-Reggiano if you’re lactose-intolerant.
  • Vegetarian-Friendly: This recipe is vegetarian by default, so no changes are needed!