Chowhound Holiday Gift Guide: Appliances, Gadgets, Cookbooks, and More Shop
+

Four-Cheese Pizza

Pizza Vegetarian Californian Summer Main Dish Easy
Sign up to save this recipe to your profile Sign Up Now ›
Pizza Vegetarian Californian Summer Main Dish Easy
2 (10-inch) pizzas, or 6 to 8 servings Easy
Total: Active:
0 Ratings 

Ingredients (8)

  • Basic Pizza Dough
  • 1/3 cup crushed tomatoes, preferably San Marzanos
  • 2 ounces fontina cheese, shredded (about 1/2 cup)
  • 2 ounces fresh mozzarella, thinly sliced
  • 1 1/2 ounces Gorgonzola cheese, crumbled (about 1/4 cup)
  • 1 small red onion, thinly sliced
  • Olive oil, for brushing the dough
  • 1 ounce Parmesan cheese (about 1/3 cup)
Try Amazon Fresh
Nutritional Information
  • Calories360
  • Fat26.6g
  • Saturated fat15.46g
  • Trans fat
  • Carbs6.28g
  • Fiber0.89g
  • Sugar3.08g
  • Protein24.14g
  • Cholesterol79.18mg
  • Sodium848.97mg
  • Nutritional Analysis per serving (2 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Four-Cheese Pizza

Simple pizzas topped with a bit of crushed tomato, red onion, and a sophisticated Northern Italian blend of cheeses: fontina, fresh mozzarella, Gorgonzola, and Parmesan.

This recipe was featured as part of our Pizzas Built for Summer.

For more, see our classic, easy whole wheat margarita pizza recipe.

by CHOW Editors

Instructions

  1. 1Preheat the oven to 450°F and arrange a rack in the middle.
  2. 2Divide the pizza dough into 2 balls and roll them out to 1/4 inch thick. Transfer to 2 baking sheets.
  3. 3Spread the crushed tomatoes evenly on the dough. Distribute the fontina, mozzarella slices, crumbled Gorgonzola, and onion slices evenly over the pizzas.
  4. 4Bake the first pizza until the underside of the crust is golden brown, about 15 minutes. Remove from the oven and immediately brush the crust with a little olive oil (this gives it a nice sheen and a bit of extra flavor). Sprinkle with half the Parmesan and serve while hot. Repeat with the second pizza.
Load Comments

Recommended from Chowhound

5 Essential Kitchen Tools From the Chefs of Konbi
(05:29)
Video from Kitchen Essentials
Follow
Chefs Nick Montgomery and Akira Akuto have had a big year, thanks in part to their restaurant Konbi being named Bon Appetit's Best New Restaurant in America. In this episode of Kitchen Essentials, we visit the sandwich shop in Echo Park, Los Angeles to talk to Nick and Akira about their favorite kitchen tools, which include: a German egg slicer, a Japanese chef knife, a Thermapen, and a rubber spatula. Shop Nick and Akira's Kitchen Essential Picks.
Up Next
Obsessives: Pizza
(07:59)
These Christmas Cookie Cutters Are Festive AF
Shop

These Christmas Cookie Cutters Are Festive AF

by Jen Wheeler | Christmas cookies come in all shapes, sizes, flavors, and guises, but cut-out sugar cookies are some...

How to Pull Off a Perfect Holiday Brunch Potluck
Entertaining

How to Pull Off a Perfect Holiday Brunch Potluck

by Amy Sowder | There are lots of festive ways to pull off a holiday party, but a brunch can be especially nice since...

Chowhound Gift Guide 2019: Decanters for Every Occasion
Shop

Chowhound Gift Guide 2019: Decanters for Every Occasion

by Pamela Vachon | Decanters for your wine or whiskey this season help to elevate mere libations into occasions. More...