Quattro Formaggi

Cheese, cheese, and more cheese! This recipe is a thin crust pizza with a sampling of different types of cheeses. If you wanted to sub in another cheese, you could always grate some fresh mozzarella and add that cheese first as its heavier than the others. The four cheeses that make up this Quattro Formaggi pizza are fontina, pecorino romano, parmesan, and asiago. I suggest you do a little taste test of them all, and if there is one you prefer, go heavy on it. It can also serve as an appetizer because it’s light and easy to eat.

Four Cheese Pizza Recipe

Four Cheese Pizza   Save Print Ingredients

• 1 batch pizza dough
• Corn meal, for dusting
• Extra virgin olive oil, for brushing the dough
• ½ tablespoon sea salt
• 1 tablespoon pizza seasoning, or Italian seasoning
• 6 cloves garlic, minced
• 2 tablespoons rosemary, minced
• 8 ounces fontina cheese, grated
• 8 ounces pecorino Romano cheese, grated
• 8 ounces Parmesan cheese, grated
• 8 ounces Asiago cheese, grated

Instructions

1. Place a pizza stone on the lower level of your oven, and preheat to 500 degrees. Allow the stone to heat for at least 30 minutes.
2. Once your stone is preheated, you can start rolling out your dough. Dust a work surface with flour, flatten and roll out your dough ball to ½ inch thickness. Generously sprinkle your pizza paddle with cornmeal, and place your rolled out dough onto the paddle. Brush olive oil all over the pizza dough, and then sprinkle the pizza seasoning, salt, garlic and rosemary on top of the pizza. Now it’s time to sprinkle each of the 4 cheeses onto the pizza.
3. Slide your pizza onto the pizza stone in the oven and cook until you reach your desired crust. I usually look for the sides and cheese top to start to brown. Let the pizza rest for 1 minute and it will slice better.