🧀 Pizza quattro formaggi
Pizza quattro formaggi — “four cheeses” — is usually a white pizza topped with mozzarella, gorgonzola, parmesan and fontina. Each cheese plays a role: mozzarella for stretch, fontina for creamy melt, gorgonzola for a blue tang and parmesan for a nutty, salty finish. It is rich and indulgent, best eaten hot from the oven.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g ready pizza dough (or homemade)
- 100 g mozzarella, torn
- 50 g fontina, diced
- 40 g gorgonzola, crumbled
- 20 g parmesan, grated
- 1 tsp olive oil
Method
- Preheat the oven with a stone or tray inside to the maximum.
- Stretch the dough by hand into a 30 cm round, leaving a slightly thicker rim.
- Brush the base lightly with oil and scatter the mozzarella and fontina.
- Dot with gorgonzola and sprinkle with parmesan.
- Bake on the hottest setting of the oven (250–280 °C) on a preheated stone or tray for 7–10 minutes until the crust is blistered.
- Rest for a minute and slice.
How to make it lighter
- Cut the total cheese by a third — four strong cheeses still give plenty of flavour.
- Share one pizza between two people and add a large salad.
- This is one of the richest pizzas; log it carefully and keep portions to 2–3 slices.
History
Quattro formaggi is a standard on Italian pizzeria menus; the exact cheeses vary by region and pizzeria, and no single origin is recorded.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →