Pizza Quattro Formaggi

Name: Pizza Quattro Formaggi
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Italian
Ingredients: 500 g Pizza dough, room temperature; 180 g Mozzarella, torn; 90 g Gorgonzola, crumbled; 120 g Fontina, diced; 50 g Parmigiano, grated; 15 g Olive oil

Pizza Quattro Formaggi · ready in 29 min · 4 servings · 722 kcal per serving · easy · 6 ingredients

A classic white Italian pizza where mozzarella melts softly, gorgonzola brings depth, fontina adds body, and Parmigiano finishes with a salty nutty edge.

Prep: 15 min
Cook: 14 min
Total: 29 min
Serves: 4
kcal: 722
Difficulty: easy

Italian Main dishes Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gPizza dough, room temperature
180 gMozzarella, torn
90 gGorgonzola, crumbled
120 gFontina, diced
50 gParmigiano, grated
15 gOlive oil

Equipment

oven, knife, grater, cutting board, rolling pin, baking sheet, parchment paper, oven mitts, small bowl, pastry brush, spoon, pizza cutter

Instructions

Gather Ingredients
Gather pizza dough, cheeses, olive oil, a scale, knife, grater, board, rolling pin, baking sheet, parchment, and oven mitts. · 5 min
What to look for: All ingredients measured and tools ready on the work surface
Heat Oven
Heat the oven to 204°C / 400°F with a baking sheet inside so the dough meets strong bottom heat for a crisp base. · 15 min
What to look for: Oven fully heated and baking sheet hot
Prepare Cheese
Grate the Parmigiano, dice the fontina, tear the mozzarella, and crumble the gorgonzola into separate bowls for even topping. · 6 min
What to look for: Cheeses are separated into small even pieces
Shape Dough
Stretch the pizza dough on parchment into a thin round about 30 cm wide, leaving a slightly thicker rim to hold the melted cheese. · 5 min
What to look for: Thin center with a raised edge
Oil Base
Brush the dough with olive oil, then scatter mozzarella and fontina across the center while keeping the rim mostly bare. · 3 min
What to look for: Dough surface lightly glossy with cheese spread evenly
Add Strong Cheese
Add gorgonzola in small pieces and finish with Parmigiano so every slice gets creamy, sharp, and nutty cheese. · 2 min
What to look for: Blue cheese and grated cheese are evenly dotted over the pizza
Bake Pizza
Bake on the hot sheet for 12 to 14 minutes until the rim is browned, the base is crisp, and the cheeses bubble together. · 14 min
What to look for: Golden rim, bubbling cheese, and crisp underside
Serve Hot
Serve immediately, slicing while the cheese is molten and the crust still crackles for the classic bianca style. · 2 min
What to look for: Cheese flows slightly when sliced

Nutrition (per serving)

kcal	722
Protein	35 g
Carbohydrates	63 g
of which sugars	3 g
Fat	37 g
of which saturated	19 g
Fibre	3 g
Sodium	1649 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat slices on a hot tray at 204°C / 400°F until the base crisps and the cheese melts again.

Ingredient substitutions

Mozzarella

Fontina: Use only if mozzarella is unavailable, though the pizza will be less milky and stretchy.

Gorgonzola

Parmigiano: This keeps the recipe within the traditional cheese set but removes the blue cheese sharpness.

Fontina

Mozzarella: The pizza will be milder and stretchier, with less buttery depth.

Parmigiano

Gorgonzola: Use sparingly because the flavor becomes sharper and less nutty.

Olive oil

Butter: Melt before brushing and expect a richer dairy aroma.