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.

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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.