Four Cheese Roman Thin Crust Pizza — Pizza Quattro Formaggi Romana
The Roman thin-crust pizza topped with four cheeses of mozzarella, gorgonzola, fontina, and parmigiano melted together over a blank base, finished with cracked black pepper and a drizzle of honey for the sweet-savoury counterpoint to the cheese richness.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain torn mozzarella on kitchen paper for 5 minutes. Preheat oven to maximum (250–280°C) with pizza stone on middle shelf for 25 minutes. Divide dough in half. Stretch each portion on semolina-dusted surface into a 30cm thin round. Transfer each to a semolina board. Brush each with 1 tbsp olive oil, sprinkle salt evenly.
Build
For each pizza, distribute cheeses in quarters across the oiled base—mozzarella, gorgonzola, fontina, and parmigiano grated evenly across all four zones. Each slice will feature a distinct cheese character.
Bake
Slide first pizza onto hot stone. Bake at maximum heat for 6 to 8 minutes until crust is deeply golden and crisp at rim and cheeses have melted and fused at boundaries. Remove and repeat with second pizza.
Finish
Lift each pizza onto board. Drizzle 1 tsp honey in a fine zigzag across the hot cheese. Scatter coarse black pepper, drizzle with grassy olive oil (about 1 tsp per pizza), add optional fried sage leaves.
Plate
Slice each pizza and serve immediately while cheeses are molten and the crust is crisp.
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