Is there such a thing as too much cheese on a pizza? Of course not! And if you were startled by this question and fell off your chair - SORRY! Of course, a proper pizza needs a hefty load of cheese. And because of that, the Quattro Formaggi is one of our absolute top favorites. I mean, 4 kinds of cheese on a crispy pizza, that's the coolest invention since Cheese Fondue Burger, right? Exactly!
On our 4-cheese pizza, we use Mozzarella, Gouda, Parmesan, and for that special flavor, some spicy Gorgonzola. Put it on the pizza stone and bake it in the gas grill or pizza oven. I promise you, once you have that dish in front of you and look at the lake of melted cheese, you'll shed a tear of joy. So treat yourself!
MY TIP:
You can, of course, top your pizza with whatever you're craving the most. How about a combo of Burrata, Grana Padano, Emmental, and Red Mold Cheese? Feel free to experiment!
Ingredients
For 2 servings
Nutrition per serving
- 1555
- Calories
- 77g
- Carbs
- 80g
- Fat
- 77g
- Protein
Preparation in 4 steps
Preheat pizza oven, gas grill or conventional oven with pizza stone to maximum heat. Shape pizza dough with hands to about 1 cm thick and round.
Generously dust the pizza peel with flour and place the pizza dough on it. Thinly spread the dough with pizza sauce from the inside out in circular motions. Tear the mozzarella and blue cheese into chunks, finely grate the Gouda and Parmesan with a cheese grater. Distribute the cheese evenly over the sauce.
Bake the pizza on the pizza stone in the pizza oven for 2-3 minutes, in the gas grill for about 5 minutes, or in the oven for about 10 minutes until the dough is crispy and the cheese is melted.
Pluck oregano leaves from the branch and finely chop. Season the pizza with salt and pepper, drizzle with some olive oil, sprinkle with oregano, and serve immediately.
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Max doesn't need much to be happy. Give the boy a cold beer and a juicy steak - preferably over 500 grams - and the BBQ is saved for him in no time. When he's not busy trying out the latest steak trends on the grill, Max tinkers with new, creative recipe ideas for the BURNHARD magazine on a daily basis or enjoys his evenings with friends by the Rhine. Life can be so easy!