Four-cheese Italian pizza with mozzarella, gorgonzola, fontina, and parmesan
Pizza Quattro Formaggi
Pizza Quattro Formaggi
25 minEasy
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
2
1 pizza (12-inch)
Difficulty
Easy
Cost
Moderate
$$
Pizza Quattro Formaggi
Four-cheese Italian pizza with mozzarella, gorgonzola, fontina, and parmesan
An indulgent white pizza loaded with four Italian cheeses that melt into a rich, bubbling layer over a thin crispy crust. Each cheese brings a different flavor and texture.
15m
Prep Time
10m
Cook Time
25m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Quattro formaggi celebrates Italy's extraordinary cheese tradition on a single pizza. The combination of mild mozzarella, pungent gorgonzola, creamy fontina, and sharp parmesan is pure decadence.
Ingredients
- 1 ball pizza dough (250g)
- 3 oz fresh mozzarella, sliced
- 2 oz gorgonzola dolce, crumbled
- 2 oz fontina, shredded
- 1/3 cup grated Parmigiano-Reggiano
- 1 tbsp olive oil, honey for drizzling (optional)
Instructions
- 1
Preheat oven with a pizza stone to 500°F for at least 45 minutes.
- 2
Stretch dough into a 12-inch round and brush lightly with olive oil.
- 3
Arrange mozzarella slices on one quarter, scatter gorgonzola on another, fontina on the third, and parmesan on the fourth.
- 4
Bake on the hot stone for 8-10 minutes until crust is golden and cheeses are melted and bubbling.
- 5
Drizzle with honey if desired, scatter fresh black pepper, slice and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
GorgonzolaRoquefort or Stilton
Any quality blue cheese adds the same tangy element
FontinaGruyère or provolone
Any good melting cheese works in this position
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Use gorgonzola dolce (sweet) rather than piccante (aged) for a milder, creamier result.
A drizzle of honey over the finished pizza balances the salty, pungent cheeses beautifully.
Storage
Best eaten immediately. Refrigerate leftovers tightly wrapped for up to 1 day.
Reheating
Reheat in a hot skillet with a lid for 3-4 minutes until cheese re-melts.
Nutrition Facts
Per serving (55mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates24g
Fat34g
Fiber780mg
Sugar0g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I substitute the cheeses?
- Yes—use any four Italian cheeses you love, mixing mild, sharp, and creamy.
- Why no tomato sauce?
- This is a white pizza where cheese is the star. Sauce would overpower the delicate flavors.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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