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Tasty Four Cheese Pizza

Featured in: Wholesome Vegetarian Recipes for Every Meal

This mouthwatering pizza blends mozzarella, parmesan, feta, and fontina with garlicky tomatoes and basil for a crispy treat on a thin crust.

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Updated on Fri, 09 May 2025 14:58:31 GMT
Thin-crust pizza topped with fresh tomatoes, gooey mozzarella, green basil, and olive oil on a wood board. Pin it
Thin-crust pizza topped with fresh tomatoes, gooey mozzarella, green basil, and olive oil on a wood board. | cookingkitchn.com

Tasty Homemade Quattro Formaggi Margherita Pizza

I've got to share this no-fuss pizza that elevates the traditional margherita with a special twist. By mixing four wonderful cheeses with seasoned tomatoes and garden-fresh basil, this straightforward approach delivers pure pizza magic. Whenever I whip this up at home, my kitchen fills with the wonderful smell of bubbling cheese and herby basil that gets everyone hurrying to grab a slice.

What Makes This Quick Recipe Special

You'll fall for this no-fuss pizza because:

  • The blend of four cheeses gives you amazing taste layers
  • Seasoned tomatoes pack an unexpected flavor punch
  • You'll get that fantastic crispy base every single time
  • The cheese selection can be tweaked to suit your taste buds

Basic Components for Quattro Formaggi Pizza

  • Crispy Base: Keep it uncomplicated with some baker's flour and minimal add-ins.
  • Olive Oil: The secret to those flavor-packed seasoned tomatoes.
  • Roma Tomatoes: Cut them wafer-thin for ideal pizza coverage.
  • Cheeses: Our fantastic four: mozzarella, fontina, parmesan, and feta.
  • Basil: Nothing beats those fresh green leaves for authentic flavor.

Quick Method Step-by-Step

Nailing Your Pizza Base
Roll your dough on a flour-dusted surface, pushing from middle to edges until it's nice and thin - around 1/4 inch. This method guarantees that crispy finish we all want. While you're handling the dough, turn your oven up as high as possible, aiming for 500°F. Don't forget to put your pizza stone or baking tray in there too - this extra warmth makes for that authentic pizzeria-style base.
Getting Those Tomatoes Ready
Cut your Roma tomatoes into thin circles - roughly 1/8 inch. Toss them in a bowl with a splash of quality olive oil, 2-3 finely chopped garlic cloves, and a touch of sea salt. Let them sit for 15-20 minutes, giving them an occasional stir. You'll notice they start releasing liquid while soaking up all that garlicky goodness - that's where all the flavor comes from.
Putting Your Pizza Together
Move your dough onto a cornmeal-sprinkled pizza paddle or the flat side of a baking sheet. Coat the surface with olive oil - this stops your base from going soggy. Add your cheeses in layers: first the shredded mozzarella, next the fontina, then a good sprinkle of freshly grated parmesan. Arrange your seasoned tomatoes in a single layer, letting some of that tasty oil drip down. Finish with little chunks of tangy feta and whole basil leaves scattered around.
Cooking It Just Right
Slip your pizza onto the hot stone or tray - one smooth, confident motion works best. Keep an eye on it during those 8-10 minutes of baking time. You want the edge to turn golden with some darker spots, while your cheese should be fully melted and just starting to bubble up and brown. Some basil will go crispy, which adds great texture! After cooking, let it sit for just 1-2 minutes - this helps the cheese firm up so it doesn't slide off when you cut it.

Tricks for Perfect Results

  • Always Go Fresh: Nothing beats new basil and quality cheese for making this simple dish amazing.
  • Skip Pre-Shredded: Take a moment to grate cheese yourself - it'll melt way better.
  • Mind Your Tomatoes: Don't soak them too long or you'll end up with a wet pizza.
  • Crank That Heat: A super-hot oven is crucial for getting that perfect crunchy base.
A hot pizza covered with tomato slices, green basil, and a mix of herbs sitting on a wooden pizza board. Pin it
A hot pizza covered with tomato slices, green basil, and a mix of herbs sitting on a wooden pizza board. | cookingkitchn.com

Quick Leftover Guidance

Store any extra pizza in a sealed container in your fridge for up to 5 days. Want to save it longer? Freeze each slice separately then pack them together. For the tastiest results, warm it up in a frying pan to keep the bottom nice and crispy.

The Wonder of Four-Cheese Blend

This no-fuss homemade pizza brings together smooth mozzarella buttery fontina savory parmesan and zesty feta for the ultimate cheese combo. Whether it's for family dinner night or something a bit fancy this straightforward method gives you restaurant-quality results from your own kitchen.

Frequently Asked Questions

→ Why marinate tomatoes?

To soak them with bold garlic and olive oil flavors before popping them in the oven.

→ What’s the baking stone for?

It makes the crust crispier by spreading heat evenly on the pizza base.

→ Can I use other cheeses?

Of course, but these four give a classic Italian taste.

→ Why heat the baking stone?

It ensures the stone is hot enough to crisp up the bottom of the crust.

→ Can dough be pre-made?

Definitely! Store it in the fridge for up to a day in advance.

Four Cheese Pizza

Thin-crust pizza with marinated tomatoes, four Italian cheeses, and fresh basil leaves for a homemade delight.

Prep Time
60 Minutes
Cook Time
10 Minutes
Total Time
70 Minutes
By: Sophia

Category: Vegetarian Picks

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings (1 pizza)

Dietary: Vegetarian

Ingredients

01 1/2 cup parmesan, freshly grated.
02 8 ounces mozzarella, shredded.
03 4 ounces fontina, shredded.
04 1 batch of pizza dough.
05 1/4 cup olive oil.
06 1/4 cup fresh basil, chopped.
07 1/3 cup feta, crumbled.
08 1/2 teaspoon sea salt.
09 3 garlic cloves, finely minced.
10 4 Roma tomatoes, thinly sliced.

Instructions

Step 01

Follow your instructions to prep the pizza dough, making sure it rises properly.

Step 02

Stir together olive oil, sea salt, and minced garlic in a bowl to make the marinade.

Step 03

Coat the sliced tomatoes in your marinade and let them sit for about 15–20 minutes.

Step 04

Start preheating your oven to 400°F and place the baking stone inside roughly 6 minutes beforehand.

Step 05

Take your pizza crust and brush it all over with the oil mixture from the marinade.

Step 06

Spread shredded mozzarella and fontina cheese evenly over the crust.

Step 07

Layer the marinated tomato slices across the top of the cheeses.

Step 08

Scatter freshly chopped basil on top of the tomatoes.

Step 09

Sprinkle on grated parmesan as evenly as possible.

Step 10

Finish it off by adding the crumbled feta across the entire pizza.

Step 11

Move the pizza carefully to your preheated stone in the oven.

Step 12

Bake for 10 to 12 minutes, watching for golden edges and melted cheese.

Step 13

Keep an eye on it near the end to prevent overcooking.

Step 14

Take the pizza out once the crust is crispy and cheese is bubbling.

Step 15

Let it cool a little before cutting it into slices and serving.

Notes

  1. Inspired by classic Italian flavors.
  2. Features four delicious cheeses.
  3. Made with fresh, quality ingredients.
  4. Achieve restaurant-style quality at home.

Tools You'll Need

  • Baking stone for the pizza.
  • A large mixing bowl.
  • A pizza peel to move the dough.
  • A sharp knife for slicing.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from various cheeses.
  • Includes wheat from the dough.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 28 g
  • Protein: 15 g