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 a richer white sauce.

Try to get the best-quality ingredients that you can find to make this incredible. We like to put truffle oil over the top for extra depth and flavor, but it’s not necessary.

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Four Cheese Pizza

A lighter option than the Four Cheese with White Sauce.

Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Equipment

• 1 small mixing bowl

Ingredients 

US CustomaryMetric

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.
• Cook the pizza as described in our guide on how to cook the perfect pizza.
• Drizzle a little of the 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 to let the cheese solidify a bit. If you rush it, the cheese can sometimes ooze off the pizza and onto the board. I usually slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the pizza.

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.