FourCheese Pizza

This delicious homemade pizza features a symphony of four cheeses—creamy mozzarella, pungent Gorgonzola, earthy Fontina, and sharp Parmesan—on a simple, no-cook tomato base. It's a quick and impressive meal perfect for a casual dinner, especially when using ready-made dough.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 850

Ingredients Method Notes

Ingredients

For the Pizza Dough

500 g "00" flour or strong white bread flour plus extra for dusting
1 x 7g sachet of fast-action dried yeast
1 tsp fine sea salt
1 tbsp olive oil
300 ml lukewarm water
Alternatively, 2 x 250g good-quality ready-made pizza dough balls

For the Simple Tomato Sauce

200 g tomato passata
1 large garlic clove crushed
1 tsp dried oregano
A pinch of salt and black pepper

For the Four Cheese Topping

150 g low-moisture mozzarella torn or roughly grated
80 g Gorgonzola dolce crumbled
80 g Fontina cheese grated
50 g Parmigiano-Reggiano finely grated
Extra virgin olive oil for drizzling
Fresh basil leaves to serve
A Symphony of Cheeses: This isn't just a generic cheesy pizza. You get the classic satisfying 'pull' from the mozzarella, a pungent kick from the Gorgonzola, a creamy, earthy note from the Fontina, and a sharp, salty finish from the Parmesan. The combination is just fantastic.
Ready in Under 40 Minutes: Using a quality pre-made dough this impressive pizza comes together remarkably quickly, making it a brilliant option for a weeknight cheesy dinner.
Wonderfully Adaptable: Don't have Fontina? Try a good Provolone or Gruyère. Not a fan of blue cheese? Swap the Gorgonzola for a creamy goat's cheese. This recipe is a brilliant template to experiment with.
Ideal for a Relaxed Friday Night: This homemade pizza is the perfect centrepiece for a casual dinner. Serve it with a simple salad and a glass of wine and you have a meal that feels special without any of the fuss.
Family Tested and Approved: This recipe always gets compliments in my house. It’s the one pizza that solves the "what toppings?" debate because everyone is united in their love for this glorious cheese topping.

Method

Prepare the Dough (if making from scratch): In a large bowl, mix the flour, yeast, and salt. Make a well in the centre and pour in the lukewarm water and olive oil. Mix with a fork until a shaggy dough forms, then tip onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave to rise in a warm place for about 1 hour, or until doubled in size.
Preheat Your Oven: This is a crucial step. Place a pizza stone or a heavy, inverted baking tray on the middle shelf of your oven. Preheat the oven to its highest setting, typically 240°C (220°C fan) or even higher, for at least 45 minutes.
Make the Sauce: While the oven heats, simply mix the passata, crushed garlic, oregano, salt, and pepper in a small bowl. That's it. No cooking needed; the oven will do the work.
Shape the Pizza Base: Knock the air out of your risen dough and divide it in two. On a lightly floured surface, gently stretch one ball of dough into a 12-inch circle. I find that using my knuckles and fingertips to press and stretch from the centre outwards helps to keep a thicker crust and avoids tearing the base.
Assemble the Pizza: Place your stretched dough onto a piece of baking parchment or a pizza peel dusted with semolina. Spread a thin layer of the tomato sauce over the base, leaving a 1cm border.
Layer the Cheeses: Evenly scatter the torn mozzarella over the sauce. Next, dot the crumbled Gorgonzola and grated Fontina around the pizza. Don't overcrowd it; less is more.
Bake to Perfection: Carefully slide the pizza (on its parchment) onto the hot pizza stone or tray in the oven. Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbling and has developed some lovely browned spots.
Finish and Serve: Remove the pizza from the oven. Immediately sprinkle over the finely grated Parmigiano-Reggiano – the residual heat will melt it slightly. Drizzle with a little extra virgin olive oil and scatter over some fresh basil leaves. Slice and serve hot. Repeat with the second dough ball.

Notes

For a faster meal, use ready-made pizza dough. This recipe is adaptable; try swapping Fontina for Provolone or Gorgonzola for a creamy goat's cheese. Serve hot with a simple green salad.