Four Cheese Pizza
This Four Cheese Pizza is absolutely delicious. Even if you’re not a big fan of blue cheese, give it a try—it’s subtle and perfectly balanced. The red sauce offers a lighter alternative to the richer white sauce.
What You Need
Here’s what I put on my Four Cheese Pizza:
- Kosher salt
- Olive oil—extra virgin, use the best quality you can find
- Canned tomatoes—San Marzano whole peeled tomatoes are the best, I get ours from Costco
- Fresh mozzarella—cut or torn into small pieces
- Blue cheese—Gorgonzola is best in my experience, cut or crumbled into small pieces
- Fontina or gruyere—it has a smooth buttery taste and is a classic Italian cheese, shaved
- Parmesan—get the best quality you can find, grated
- Truffle oil—get the best quality you can find; it adds an extra layer of depth and flavor to the pizza.
How to Make this Four Cheese Pizza
Preparing the Pizza
In a medium bowl, use your hands to crush the tomatoes. Try to keep your fingers below the surface to minimize the amount of air incorporated into them. Remove any hard pieces of tomato core, stalk, or skin that you feel. Sprinkle in the salt and gently stir the mixture.
You can prepare this a day in advance. Cover the bowl with plastic wrap and store it in the refrigerator until it is needed.
Assembling the Pizza
Lay your prepared homemade pizza dough base out with the olive oil and salt already applied to the outer edges of the crust.
Use a spoon to spread the pizza sauce evenly over the pizza base.
Spread the shredded mozzarella on top.
Cut or crumble the gorgonzola onto the base.
Shave the fontina or gruyere onto the base.
Grate the parmesan over the pizza.
Cook the pizza.
Drizzle a little truffle oil over the pizza after it comes out of the oven.
When to Cut and Serve
This Four Cheese Pizza needs to sit for a few minutes before being cut and served. I typically slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the pizza!
What About Leftovers? (Leftovers?!)
If you happen to have any leftover slices, you can store them in an airtight container or cover a plate with plastic wrap. They’ll keep fresh in the refrigerator for up to three days.
Four Cheese Pizza
Equipment
- 1 small mixing bowl
Ingredients
Pizza Sauce
- 1/3 cup whole peeled San Marzano tomatoes
- 1/4 tsp kosher salt
Toppings
- 50 g gorgonzola, cut into bite-sized pieces
- 20 g fontina or gruyere, shaved
- 10 g parmesan, shaved
- 100 g mozzarella, shredded
- 1 tsp truffle oil
Instructions
- Place the canned tomatoes in a bowl and crush them with your hands into a thick pulp, removing any hard stalk pieces.
- Sprinkle in the salt and mix gently.
- Take one prepared homemade pizza dough base.
- Using a spoon, spread the pizza sauce evenly over the pizza base.
- Cut the gorgonzola and fontina into bite-sized pieces and scatter onto the base.
- Shave the parmesan and add it to the pizza along with the shredded mozzarella.
- Drizzle a little of the truffle oil over the pizza after it comes out of the oven.
