Best Four Cheese Pizza Recipes

BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA

Steps:

• For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 500 degrees F.
• To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
• For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
• For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
• Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
• For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
• Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

FOUR CHEESE MARGHERITA PIZZA

Steps:

• Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
• Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
• Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

QUATTRO FORMAGGI (FOUR CHEESE PIZZA)

Steps:

• Preheat the oven to 425 degrees.
• Roll out pizza dough on a lightly floured surface to 10-12 inches.
• Place on lightly greased baking sheet or seasoned pizza stone.
• Pinch up the dough edges to make thin rim.
• Brush dough with garlic oil and top with red onion.
• Scatter saga blue and mozzarella cheese over dough.
• Mix together the gruyere, parmesan and thyme.
• Sprinkle over.
• Grind black pepper over entire pizza.
• Bake for 15-20 minutes, until crisp and golden and the cheese is bubbling.
• Serve immediately!

FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)

Steps:

• Preheat oven to 425 degrees.
• Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
• Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

FOUR-CHEESE FATHEAD PIZZA DOUGH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, Cheddar cheese, Parmesan cheese, and cream cheese in a microwave safe bowl. Microwave for 1 minute. Remove and mix in almond flour, egg, garlic, and parsley until well combined. Spread dough onto a baking sheet and poke holes into the dough with a fork.
• Bake in the preheated oven for 10 minutes. Remove and let cool for 20 minutes.

FOUR CHEESE PIZZA

Steps:

• Preheat the oven to 550 degrees F.
• Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.

FOUR-CHEESE FRENCH BREAD PIZZA

Steps:

• Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
• Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
• Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
• Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
• Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.

WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC

Steps:

• Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
• Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
• Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.

FOUR-CHEESE SPINACH PIZZA

Steps:

• In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop. , In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of edge., In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. , Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.

FOUR-CHEESE PIZZA QUESADILLAS WITH OPTIONAL PEPPERONI

Steps:

• Lay a tortilla flat, and on the bottom half only, spread 2 tablespoons pizza sauce. Sprinkle half the mozzarella, fontina, provolone, and Parmesan cheeses. Repeat with second tortilla. Evenly lay the pepperoni over the cheese, if using.
• Carefully fold the top half over to create a half-moon shape.
• Place the in a pre-heated panini press and cook until cheese is melted and outside is golden-crisp. Alternately, cook in a saute pan drizzled with vegetable oil or canola oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
• Cut into wedges and serve with additional pizza sauce for dipping.

FOUR-CHEESE PIZZA

Steps:

• On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork. , Bake at 400° for 8-10 minutes or until lightly browned. Remove from the oven., Reduce heat to 375°. Sprinkle the chopped peppers, cheeses, parsley and basil over crust. Arrange tomato slices over top. Combine oil and garlic; brush over tomatoes. , Bake for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before cutting.

QUATTRO FORMAGGI PIZZA - FOUR CHEESE PIZZA

Steps:

• 1. Preheat oven to 500ºF. In a skillet over medium heat, place sausage, breaking down the meat into tiny pieces, and sauté until cooked. Remove from the heat and drain well.
• 2. Meanwhile, spread marinara sauce over the pizza crusts. Spread drained meat evenly on both pies as well as sun-dried tomatoes. Place green and red pepper strips alternately in a circular pattern. Sprinkle evenly mozzarella, then asiago followed with fontina and parmesan. Top pies with black olives and finish with basil leaves.
• 3. Transfer pizza in the preheated oven and bake for 10 to 12 minutes or until crust is nice and brown, and cheeses are melted. Makes 2 pizzas
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=k-0G_AMEl5M

FOUR CHEESE PIZZA (PIZZA QUATTRO FORMAGGI)

Steps:

• Thirty to sixty minutes before baking the pizza, place a baking stone on a rack in the lowest level of the oven; preheat oven to 500°.
• Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 9-inch circle-do not handle the dough any more than is necessary; if the dough seems sticky, dust it lightly with flour.
• Dust a pizza peel or a rimless cookie sheet with flour.
• Carefully transfer the circle of dough to the peel; shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour.
• Quickly scatter the goat cheese and Gorgonzola; distribute both mozzarella and smoked mozzarella slices over all; drizzle with the oil.
• To slide the pizza onto the baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
• When the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
• Once the pizza is on the stone, do not attempt to move it until it firms up in 2-3 minutes.
• Bake 6-7 minutes, or until the dough is crisp and browned; serve immediately.

FOUR CHEESE WHITE PIZZA

Steps:

• Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
• Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
• Set a 2-burner cast-iron grill pan over medium-high heat.
• Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
• Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
• Turn the oven up to 400 degrees F.
• Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
• Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.

FOUR-CHEESE PIZZA WITH BASIL

Steps:

• Preheat oven to 500 degrees.
• Top dough with all cheeses. Bake about 10 minutes, or until nearly done. Sprinkle with basil and finish baking.

FOUR CHEESE PIZZA WITH FIG AND PROSCIUTTO

Steps:

• Put the figs in a bowl and cover them with apple juice. Let soak for 15 minutes. Add the figs and a touch of apple juice to a saute pan over low heat. Add the brown sugar and cook until the liquid has reduced to a syrup.
• Preheat the grill and the oven 400 degrees F.
• Mix the yeast, water and sugar together until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
• Using a stand mixer, add the flours, salt, olive oil and vinegar. Mix until the dough has formed into a ball, approximately 3 to 4 minutes. Put the dough in an oiled bowl, cover with plastic wrap and let rise for 30 minutes.
• Roll the dough into 1 large pizza or smaller sizes to use as appetizers.
• Put the dough on a preheated pizza stone, if baking in the oven or a mesh grilling tray, if using the grill. Cook until the dough is firm enough to add toppings.
• Sprinkle fontina, Gruyere and mozzarella over the pizza. Use only a small amount of blue cheese so you don't overwhelm the overall flavor. Scatter the glazed figs and long strips of prosciutto on top of the cheese. Put the pizza back in the oven or on the grill until the cheese has melted and the edges have reached your desired golden crisp color or crunchy texture. Remove the pizzas to a cutting board and slice.

FOUR CHEESE AND SPINACH PIZZA

Steps:

• In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop.
• In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 inches of edge.
• In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture.
• Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.

WHITE FOUR-CHEESE VEGETABLE PIZZA

Steps:

• Spread 1/2 cup mozzarella cheese over crust.
• Arrange mushroom, onions, peppers, and broccoli over top.
• Sprinkle the remaining 1/2 cup mozzarella cheese, cheddar cheese, Romano cheese, and Parmsean cheese over vegetables.
• Bake in a 425° oven for 15-20 minutes or until cheeses have melted and crust is golden brown.

FOUR CHEESE PIZZA

Steps:

• Preheat the oven to 400°F.
• Mix the tomatoes with the Parmesan cheese, basil and oregano to make the pizza sauce.
• Place the dough on pizza pan or baking stone. Prebake if desired. Ladle the sauce over the crust; spread evenly. Top pizza with the remaining ingredients. Bake for 18 to 22 minutes or until the crust is crisp and golden. Cut the pizza into wedges.

FOUR-CHEESE MARGHERITA PIZZA

Steps:

• 1 - PREHEAT OVEN 2 - STIR TOGETHER EVOO, GARLIC, AND SALT. TOSS WITH TOMATO SLICES. LET STAND FOR 15 MINS. 3 - TOMATO MARINADE ON DOUGH FIRST. 4 - SPRINKLE MOZZ AND FONTINA. 5 - ARRGANGE TOMATO SLICES. 6 - SPRINKLE WITH CHOPPED BASIL LEAVES, PARM, AND FETA 7 - BAKE TO GOLDEN DELICIOUSNESS