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Grilled Quattro Formaggi Pizzas

This Italian classic typically showcases four cheeses (“quattro formaggi”) with different characteristics. For our rendition, we topped the crust with fontina (semifirm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).

Recipe information

  • Yield

    makes six 9-inch pizzas

Ingredients

Pizza Dough (page 208)
Extra-virgin olive oil
4 ounces coarsely grated fontina cheese (about 1 1/3 cups)
1 pound fresh mozzarella, thinly sliced
4 ounces Gorgonzola cheese, crumbled (about 1 cup)
4 ounces Pecorino Romano, thinly shaved
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a thin layer of all four cheeses. Grill until just melted and the crust is cooked through, 3 to 5 minutes more.

    Step 2

    Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPizzaItalianEuropeanFontinaCheeseDairyMozzarellaGorgonzolaBlue CheesePecorinoMainDinnerNut FreeVegetarianEasyQuickWeeknight MealsGrillingCookbooks
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