Quattro Formaggi (Four Cheese)
Four cheeses, no tomato sauce — mozzarella, gorgonzola, fontina, and parmigiano. Rich and indulgent.
Recipe by Priya Patel · Published · Updated
Four cheeses on a tomato-less canvas means moisture is the whole game. Too much soft cheese and you get a soup; too much hard cheese and the pizza tastes flat. We landed on this ratio after about a dozen attempts: fresh mozz for stretch, gorgonzola dolce (never piccante — it overpowers) for funk, fontina for the meltable backbone, and parm grated on at the end so it doesn't burn. The honey drizzle is non-negotiable with the gorgonzola. Cracked pepper isn't a garnish; it's structural.
Ingredients
Dough
- •4 balls Neapolitan pizza dough
Toppings
- •150g Fresh mozzarella
- •80g Gorgonzola
- •80g, cubed Fontina
- •40g, grated Parmigiano-Reggiano
- •freshly cracked Black pepper
- •drizzle Honey
Instructions
- 1
Stretch dough — no sauce for this one.
- 2
Distribute torn mozzarella, crumbled gorgonzola, and cubed fontina.
- 3
Bake at 850-900°F for 60-90 seconds.
💡 Slightly lower temp — cheese burns faster without sauce.
- 4
Immediately grate parmigiano over the top, crack black pepper, and drizzle honey.
Tips
- →No sauce! The cheeses provide all the moisture
- →Gorgonzola dolce melts better than gorgonzola piccante
- →Add parmigiano AFTER baking so it doesn't burn
Equipment
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