Italian · Dinner
Four Cheese Pizza
Neapolitan-style pizza topped with mozzarella, Gorgonzola, fontina and Parmesan on thin hand-stretched dough, baked until the crust chars and cheeses melt into blistered pools. Finished with black pepper and basil, it delivers sharp, salty, creamy contrasts in every bite.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
582Calories
31.5gProtein
24.8gFat
58.2gCarbs
3.7gSugar
3.1gFiber
1488mgSodium
78mgChol
13.4gSat Fat
355mgPotassium
725mgCalcium
2.7mgIron
1.1mcgVitamin B12
3.2mgVitamin C
vegetarian
low-cholesterol
rich-umami
thirty-min-meals
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Remove pizza dough from the fridge and let it sit covered at room temperature for 30 minutes to relax.
2
Stretch dough by hand on a floured surface into a thin 10-inch round with a raised edge. Brush with olive oil and spread canned tomatoes thinly, leaving a bare border.
3
Scatter mozzarella, Gorgonzola, fontina and Parmesan evenly over the sauce in a single layer.
4
Bake on a preheated pizza stone at 500°F for 8 to 10 minutes until the crust chars in spots and cheese bubbles.
5
Plate
Remove from oven, season with black pepper and salt, scatter basil leaves over the hot pizza, and slice into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g mozzarella cheese
- 1.8 oz50g Gorgonzola cheese
- 1.8 oz50g fontina cheese
- 1 oz30g Parmesan cheese
- 9.8 oz280g pizza dough
- 2 tsp2 tsp olive oil
- 4 tbsp60g canned tomatoes
- 1/4 tsp1/4 tsp black pepper
- 44 basil leaves
- a pinch of salt
