Introduction
Craving a classic Italian pizza with a cheesy twist that’s quick and bursting with flavor? Four Cheese Margherita Pizza combines the fresh, vibrant taste of a traditional Margherita with a rich blend of mozzarella, Fontina, Parmesan, and feta cheeses. Juicy Roma tomatoes, fragrant basil, and a garlic-infused olive oil marinade elevate this pizza to restaurant quality. Perfect for weeknight dinners, pizza parties, or casual gatherings, it’s ready in about 30 minutes using pre-baked crusts and is beginner-friendly. Curious about how to create this cheesy masterpiece? Let’s dive into this delicious recipe that’s sure to satisfy your pizza cravings!
Overview: Why Four Cheese Margherita Pizza Is Special
Four Cheese Margherita Pizza stands out for its perfect balance of fresh ingredients and indulgent cheeses, offering a modern take on the classic Margherita. The combination of creamy mozzarella, nutty Fontina, sharp Parmesan, and tangy feta creates a complex, savory flavor, while the garlic-olive oil marinade and fresh basil add brightness. This recipe serves 8, uses pre-baked crusts for convenience, and requires minimal prep. Its vibrant colors, rich taste, and crowd-pleasing appeal make it ideal for family meals, game nights, or Italian-inspired dinners.
- Time Requirement:
- Prep: 20 minutes
- Cooking: 10 minutes
- Total: About 30 minutes
- Difficulty Level: Easy. Involves simple mixing, assembling, and baking, perfect for beginners.
- Why It’s Special: This recipe serves 8, offers a cheesy, fresh pizza, and is a quick, customizable dish. It’s ideal for pizza lovers, gatherings, or easy dinners.
Essential Ingredients
This pizza comes together with ingredients that create a flavorful, cheesy delight. Here’s what you need and why each matters:
- Olive Oil (¼ cup): Forms the base of the marinade, adding richness and helping flavors adhere to tomatoes.
- Minced Garlic (1 tbsp): Infuses a bold, savory aroma into the marinade.
- Sea Salt (½ tsp): Enhances the flavors of the tomatoes and marinade.
- Roma Tomatoes (8, sliced): Provide juicy, sweet-tart flavor and vibrant color; Roma’s firm texture holds up well.
- Pre-Baked Pizza Crusts (2, 12-inch): Offer a convenient, crispy base for quick preparation.
- Shredded Mozzarella Cheese (8 oz): Creates a creamy, stretchy layer that binds toppings.
- Shredded Fontina Cheese (4 oz): Adds nutty, buttery depth to the cheese blend.
- Fresh Basil Leaves (10, washed, dried): Contribute classic Margherita freshness and aroma; shredded for even distribution.
- Freshly Grated Parmesan Cheese (½ cup): Provides sharp, salty richness.
- Crumbled Feta Cheese (½ cup): Adds tangy, briny contrast to the creamier cheeses.
Substitutions and Variations
- Pizza Crusts: Swap with homemade dough, flatbreads, or cauliflower crusts for gluten-free; adjust baking time (12–15 minutes for fresh dough).
- Roma Tomatoes: Use heirloom tomatoes, cherry tomatoes (halved), or canned San Marzano tomatoes (drained) for different flavors.
- Cheeses: Replace Fontina with Gouda or provolone, or swap feta with goat cheese for a milder tang.
- Basil: Substitute with fresh oregano or arugula for a peppery twist; add post-baking for arugula.
- Gluten-Free: Use gluten-free pizza crusts; ensure all ingredients are gluten-free.
- Add-Ins: Include ½ cup sliced mushrooms, ¼ cup caramelized onions, or a drizzle of balsamic glaze for extra flavor.
Step-by-Step Instructions
Follow these steps to create Four Cheese Margherita Pizza that’s cheesy, fresh, and perfectly baked:
- Prepare the Tomato Marinade:
- In a medium bowl, stir together ¼ cup olive oil, 1 tbsp minced garlic, and ½ tsp sea salt.
- Add 8 sliced Roma tomatoes and toss gently to coat.
- Let stand for 15 minutes to meld flavors.
- Beginner Tip: Slice tomatoes thinly (about ¼-inch) for even coverage; stir gently to avoid breaking slices.
- Preheat the Oven:
- Preheat the oven to 400°F (200°C).
- Place a baking sheet or pizza stone in the oven to heat (optional, for crispier crust).
- Beginner Tip: A hot surface ensures a crispy base; if using a stone, preheat for 30 minutes.
- Assemble the Pizzas:
- Place 2 (12-inch) pre-baked pizza crusts on a work surface or preheated baking sheet/stone.
- Brush each crust lightly with some of the tomato marinade (use the oil mixture, not the tomatoes).
- Sprinkle 8 oz shredded mozzarella and 4 oz shredded Fontina evenly over both crusts, dividing equally (about 4 oz mozzarella and 2 oz Fontina per pizza).
- Arrange marinated tomato slices evenly over the cheese, overlapping slightly if needed.
- Shred 10 fresh basil leaves by hand and sprinkle over the tomatoes.
- Sprinkle ½ cup freshly grated Parmesan and ½ cup crumbled feta evenly over both pizzas, dividing equally (about ¼ cup each cheese per pizza).
- Beginner Tip: Spread toppings evenly to the edges for balanced bites; avoid overloading to prevent a soggy crust.
- Bake the Pizzas:
- Bake in the preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
- Rotate the baking sheet halfway through for even baking if needed.
- Beginner Tip: Check at 8 minutes; if cheese isn’t golden, bake 1–2 minutes more. For extra crispiness, broil for 1 minute, watching closely.
- Serve:
- Remove pizzas from the oven and let rest for 2 minutes.
- Slice each pizza into 4–6 pieces (8–12 slices total) using a pizza cutter or sharp knife.
- Serve hot, optionally garnished with extra basil leaves or a drizzle of olive oil.
- Beginner Tip: Let pizzas cool slightly before slicing to prevent cheese from sliding; serve on a wooden board for a rustic look.
Cooking Tips
- Tomato Prep: Slice tomatoes uniformly for even cooking; drain excess liquid from marinade to avoid a soggy crust.
- Cheese Distribution: Shred mozzarella and Fontina fresh for better melt; distribute cheeses evenly to prevent clumping.
- Basil: Tear basil by hand to release aroma; add some post-baking for brighter flavor if desired.
- Crust: Brush marinade lightly to flavor the crust without making it soggy; pre-baked crusts vary, so check doneness early.
- Flavor Balance: Taste marinade before tossing with tomatoes; add a pinch of salt or extra garlic if needed for punch.
Assembly: Building the Perfect Four Cheese Margherita Pizza
This pizza is all about layering fresh, vibrant ingredients with a rich cheese blend for a cohesive, flavorful dish. Here’s how to make it shine:
- Marinade Prep:
- Let tomatoes marinate fully to absorb garlic and salt; use the oil mixture to flavor the crust.
- Drain tomatoes slightly before layering to maintain a crispy base.
- Pizza Assembly:
- Brush crust with marinade for extra flavor; layer mozzarella and Fontina first to create a melty foundation.
- Arrange tomatoes and basil artfully for a classic Margherita look; top with Parmesan and feta for even distribution.
- Presentation Tips:
- Slice into even wedges to showcase the colorful tomatoes and golden cheese.
- Garnish with whole basil leaves, a sprinkle of sea salt, or a drizzle of balsamic reduction for elegance.
- Pair with a Caesar salad, antipasto platter, or chilled white wine for an Italian-inspired meal.
Serving Suggestions
- Main Dish: Serve as the star of a pizza night, casual dinner, or game day spread.
- Meal Prep: Prepare tomato marinade and shred cheeses up to 1 day in advance; assemble and bake fresh.
- Dinner Party: Cut into smaller slices for appetizers or serve whole pizzas family-style with various toppings.
- Variations: Add ¼ cup sliced olives or a sprinkle of red pepper flakes for a spicy kick.
- Drinks: Pair with a Pinot Grigio, Italian soda, or sparkling water with lemon.
Storage and Make-Ahead Tips
Pizza is best fresh but can be stored:
- Refrigerator: Store leftovers in an airtight container or wrapped tightly in foil in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes or in a skillet over medium heat to crisp the crust.
- Freezer: Freeze baked pizza slices in airtight containers or freezer bags for up to 2 months; thaw in the fridge and reheat as above.
- Make-Ahead: Prepare tomato marinade, shred cheeses, and wash basil up to 1 day in advance; store separately in the fridge. Assemble and bake fresh for best texture.
- Serving Tip: Reheat with a sprinkle of fresh Parmesan or basil to revive flavors; avoid microwaving to prevent a soggy crust.
Recipe Variations
- Spicy Margherita Pizza: Add ½ tsp red pepper flakes or ¼ cup sliced pickled jalapeños with the tomatoes.
- Veggie Margherita Pizza: Include ½ cup sautéed spinach or zucchini slices for extra vegetables.
- Pesto Margherita Pizza: Brush crust with 2 tbsp pesto before adding cheeses for a herbaceous twist.
- Gluten-Free Margherita Pizza: Use gluten-free pizza crusts; ensure all ingredients are gluten-free.
- Three Cheese Margherita: Omit feta for a simpler cheese blend, increasing mozzarella by 2 oz.
Nutritional Information (Approximate)
- Per Serving (1 of 8):
- Calories: 350 kcal
- Protein: 15 g
- Fat: 20 g
- Carbohydrates: 30 g
- Sugar: 3 g
- Sodium: 600 mg
- Note: Values are approximate and depend on specific brands, crust type, and cheese amounts.
Conclusion
Four Cheese Margherita Pizza is the ultimate crowd-pleaser, offering a fresh, cheesy take on a classic Italian favorite in every delicious bite. With its quick preparation, customizable toppings, and vibrant presentation, it’s a must-try for pizza lovers, weeknight dinners, or gatherings. This recipe is so flavorful and easy, you’ll want to make it a regular in your rotation. So preheat that oven, toss those tomatoes, and get ready to enjoy a pizza that’s pure Italian bliss!
Print
Four Cheese Margherita Pizza
Description
Craving a classic Italian pizza with a cheesy twist that’s quick and bursting with flavor? Four Cheese Margherita Pizza combines the fresh, vibrant taste of a traditional Margherita with a rich blend of mozzarella, Fontina, Parmesan, and feta cheeses. Juicy Roma tomatoes, fragrant basil, and a garlic-infused olive oil marinade elevate this pizza to restaurant quality. Perfect for weeknight dinners, pizza parties, or casual gatherings, it’s ready in about 30 minutes using pre-baked crusts and is beginner-friendly.
Ingredients
This pizza comes together with ingredients that create a flavorful, cheesy delight. Here’s what you need and why each matters:
-
Olive Oil (¼ cup): Forms the base of the marinade, adding richness and helping flavors adhere to tomatoes.
-
Minced Garlic (1 tbsp): Infuses a bold, savory aroma into the marinade.
-
Sea Salt (½ tsp): Enhances the flavors of the tomatoes and marinade.
-
Roma Tomatoes (8, sliced): Provide juicy, sweet-tart flavor and vibrant color; Roma’s firm texture holds up well.
-
Pre-Baked Pizza Crusts (2, 12-inch): Offer a convenient, crispy base for quick preparation.
-
Shredded Mozzarella Cheese (8 oz): Creates a creamy, stretchy layer that binds toppings.
-
Shredded Fontina Cheese (4 oz): Adds nutty, buttery depth to the cheese blend.
-
Fresh Basil Leaves (10, washed, dried): Contribute classic Margherita freshness and aroma; shredded for even distribution.
-
Freshly Grated Parmesan Cheese (½ cup): Provides sharp, salty richness.
-
Crumbled Feta Cheese (½ cup): Adds tangy, briny contrast to the creamier cheeses.
Substitutions and Variations
-
Pizza Crusts: Swap with homemade dough, flatbreads, or cauliflower crusts for gluten-free; adjust baking time (12–15 minutes for fresh dough).
-
Roma Tomatoes: Use heirloom tomatoes, cherry tomatoes (halved), or canned San Marzano tomatoes (drained) for different flavors.
-
Cheeses: Replace Fontina with Gouda or provolone, or swap feta with goat cheese for a milder tang.
-
Basil: Substitute with fresh oregano or arugula for a peppery twist; add post-baking for arugula.
-
Gluten-Free: Use gluten-free pizza crusts; ensure all ingredients are gluten-free.
-
Add-Ins: Include ½ cup sliced mushrooms, ¼ cup caramelized onions, or a drizzle of balsamic glaze for extra flavor.
Instructions
-
Prepare the Tomato Marinade:
-
In a medium bowl, stir together ¼ cup olive oil, 1 tbsp minced garlic, and ½ tsp sea salt.
-
Add 8 sliced Roma tomatoes and toss gently to coat.
-
Let stand for 15 minutes to meld flavors.
-
Beginner Tip: Slice tomatoes thinly (about ¼-inch) for even coverage; stir gently to avoid breaking slices.
-
-
Preheat the Oven:
-
Preheat the oven to 400°F (200°C).
-
Place a baking sheet or pizza stone in the oven to heat (optional, for crispier crust).
-
Beginner Tip: A hot surface ensures a crispy base; if using a stone, preheat for 30 minutes.
-
-
Assemble the Pizzas:
-
Place 2 (12-inch) pre-baked pizza crusts on a work surface or preheated baking sheet/stone.
-
Brush each crust lightly with some of the tomato marinade (use the oil mixture, not the tomatoes).
-
Sprinkle 8 oz shredded mozzarella and 4 oz shredded Fontina evenly over both crusts, dividing equally (about 4 oz mozzarella and 2 oz Fontina per pizza).
-
Arrange marinated tomato slices evenly over the cheese, overlapping slightly if needed.
-
Shred 10 fresh basil leaves by hand and sprinkle over the tomatoes.
-
Sprinkle ½ cup freshly grated Parmesan and ½ cup crumbled feta evenly over both pizzas, dividing equally (about ¼ cup each cheese per pizza).
-
Beginner Tip: Spread toppings evenly to the edges for balanced bites; avoid overloading to prevent a soggy crust.
-
-
Bake the Pizzas:
-
Bake in the preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
-
Rotate the baking sheet halfway through for even baking if needed.
-
Beginner Tip: Check at 8 minutes; if cheese isn’t golden, bake 1–2 minutes more. For extra crispiness, broil for 1 minute, watching closely.
-
-
Serve:
-
Remove pizzas from the oven and let rest for 2 minutes.
-
Slice each pizza into 4–6 pieces (8–12 slices total) using a pizza cutter or sharp knife.
-
Serve hot, optionally garnished with extra basil leaves or a drizzle of olive oil.
-
Beginner Tip: Let pizzas cool slightly before slicing to prevent cheese from sliding; serve on a wooden board for a rustic look.
-
Cooking Tips
-
Tomato Prep: Slice tomatoes uniformly for even cooking; drain excess liquid from marinade to avoid a soggy crust.
-
Cheese Distribution: Shred mozzarella and Fontina fresh for better melt; distribute cheeses evenly to prevent clumping.
-
Basil: Tear basil by hand to release aroma; add some post-baking for brighter flavor if desired.
-
Crust: Brush marinade lightly to flavor the crust without making it soggy; pre-baked crusts vary, so check doneness early.
-
Flavor Balance: Taste marinade before tossing with tomatoes; add a pinch of salt or extra garlic if needed for punch.
FAQs
Q: Can I use fresh pizza dough instead of pre-baked crusts?
A: Yes! Roll out dough to 12 inches, pre-bake at 400°F (200°C) for 8–10 minutes, then add toppings and bake 12–15 minutes more.
Q: Why is my pizza soggy?
A: Soggy pizza can result from too much marinade or watery tomatoes. Drain tomatoes well and use marinade sparingly on the crust.
Q: Can I use dried basil?
A: Fresh basil is best, but use 1 tsp dried basil if needed; sprinkle before baking or mix into the marinade.
Q: How do I make the cheese extra golden?
A: Broil for 1–2 minutes at the end of baking, watching closely to avoid burning; ensure oven rack is 6 inches from the broiler.
Q: How do I store leftovers?
A: Store in the fridge for 3 days or freeze for 2 months; reheat in the oven for crispiness. See storage tips above for details.
Q: Can I make this vegetarian or vegan?
A: It’s naturally vegetarian. For vegan, use vegan cheeses (mozzarella, Parmesan, and feta alternatives) and ensure crust is vegan.