Four Cheese Margherita Pizza

Pizza night at home becomes something truly special with this Four Cheese Margherita Pizza. Layers of fresh tomato, savory garlic, and a quartet of cheeses melt together over a crisp homemade crust, making each slice a celebration of rich flavors and textures. I have made this recipe for family gatherings and lazy Sundays alike, and it always turns out beautifully golden and bubbling with cheesy goodness.

I first made this pizza for a birthday party and every guest kept asking for the recipe. The combination of four cheeses makes it extra decadent while the fresh basil keeps things tasting light.

Ingredients

• Homemade pizza crust: Gives the best texture and flavor look for dough that feels elastic but soft
• Olive oil: Brings richness and ties the garlic and tomatoes together pick a fresh cold-pressed oil for maximum taste
• Fresh garlic: Brightens the pizza and gives a pungent fragrance mince it finely for even distribution
• Sea salt: Balances out the tangy tomatoes and highlights the cheese flavors flaky salt works well
• Roma tomatoes: Provide juicy slices that do not waterlog the crust choose ripe but firm tomatoes
• Mozzarella cheese: Offers creamy meltability whole milk mozzarella works best for pull-apart cheese strands
• Fontina cheese: Adds a nutty soft bite pick one that is pale yellow and slightly soft to the touch
• Fresh basil leaves: Provide a burst of herbal flavor chop just before adding to keep them fragrant
• Parmesan cheese: Delivers sharp salty notes freshly grated is the way to go for flavor and melting
• Feta cheese: Gives pockets of salty tang and creamy texture choose a firm block and crumble just before using

Instructions

Make the Dough:

Start with your favorite homemade pizza dough. Prepare according to your usual recipe and let it rise until pillowy soft. A well-risen dough will be airy with small bubbles.

Marinate the Tomatoes:

Mix olive oil with freshly minced garlic and sea salt in a small bowl. Toss sliced Roma tomatoes in the oil mixture. Let sit for fifteen minutes—this infuses the tomatoes with garlicky richness but do not go over twenty minutes or they can get soggy.

Preheat and Prepare the Oven:

Heat your oven to four hundred degrees. Place a pizza stone in to preheat for about six minutes. Preheating the stone ensures your crust will be super crisp and golden on the bottom.

Brush Crust with Marinade:

Brush your rolled-out pizza crust with some of the tomato marinade. This not only infuses the base with flavor but also helps keep it moist as it bakes.

Add Cheeses:

Sprinkle mozzarella and fontina evenly across the crust. Layer for good cheese coverage and make sure to get close to the edges for crispy cheese bits.

Top with Tomatoes and More Cheese:

Arrange marinated tomato slices over the cheese. Scatter chopped fresh basil and sprinkle with grated Parmesan and crumbled feta for four distinct cheese flavors in each bite.

Bake Until Golden and Bubbly:

Slide the topped pizza onto the preheated stone. Bake for ten to twelve minutes until the edges are golden brown and the cheese is melted and bubbly.

Remove and Rest:

Once baked, let the pizza rest for a few minutes before slicing. This helps the cheese set slightly and makes for cleaner slices and better flavor.

Nothing beats the aroma of garlic and fresh basil as the pizza comes out of the oven. Fontina has become my secret weapon for incredible melt—every time I add it the whole family swoons.

Storage Tips

Leftovers keep well wrapped in foil or an airtight container in the fridge up to three days. Reheat slices in a hot oven right on the rack to get the crust crisp again. Avoid microwaving if you want to preserve the texture.

Ingredient Substitutions

If you cannot find fontina try provolone or gouda for a similar melt. Feel free to swap in other cheeses you love such as asiago or ricotta for a softer bite. For an extra punch fresh oregano instead of basil gives a new twist.

Serving Suggestions

Slice the pizza into small rectangles for appetizers at a party or add a vibrant side salad for a complete meal. I like to finish with a drizzle of extra virgin olive oil and a grind of black pepper just before serving.

Cultural Context

The Margherita pizza was first created in Naples to represent the colors of the Italian flag with its red tomato white cheese and green basil. The addition of four cheeses gives this classic a gourmet spin while still honoring its roots in simple fresh seasonal ingredients.

Seasonal Adaptations

Use heirloom tomatoes in late summer for extra color and flavor. Add a handful of arugula after baking for a peppery finish. In winter try sun-dried tomatoes for a more concentrated taste.

Success Stories

My neighbor made this pizza for a backyard movie night and even the pickiest kids raved about it. The tangy feta was new for a few people but won everyone over. Homemade pizza nights now have a whole new vibe on our street.

Freezer Meal Conversion

Assemble the pizza and freeze it unbaked on a sheet tray until solid then wrap well and stash for up to two months. To bake from frozen add just a minute or two to the cooking time.

This pizza is always a showstopper whether you make it for a weeknight dinner or a festive party. Enjoy every slice and let your favorite cheeses take center stage.

Recipe FAQs

→ What cheeses are included in this pizza?

This pizza features mozzarella, fontina, parmesan, and crumbled feta for a rich flavor blend.

→ How are the tomatoes prepared before baking?

Roma tomatoes are tossed with olive oil, minced garlic, and sea salt, then briefly marinated for optimal flavor.

→ How do you achieve a crispy crust?

Baking the pizza on a preheated stone at 400°F ensures a crisp, golden base.

→ What herbs complement the cheeses and tomatoes?

Fresh chopped basil is sprinkled on top to add vibrant aroma and taste to the finished dish.

→ Can I use store-bought pizza dough?

Yes, you can substitute store-bought dough if you prefer a quicker preparation.