Skip to main content
Epicurious
Cookbooks

Grilled Quattro Formaggi Pizzas

This Italian classic typically showcases four cheeses (“quattro formaggi”) with different characteristics. For our rendition, we topped the crust with fontina (semifirm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).

Recipe information

  • Yield

    makes six 9-inch pizzas

Ingredients

Pizza Dough (page 208)
Extra-virgin olive oil
4 ounces coarsely grated fontina cheese (about 1 1/3 cups)
1 pound fresh mozzarella, thinly sliced
4 ounces Gorgonzola cheese, crumbled (about 1 cup)
4 ounces Pecorino Romano, thinly shaved
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a thin layer of all four cheeses. Grill until just melted and the crust is cooked through, 3 to 5 minutes more.

    Step 2

    Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPizzaItalianEuropeanFontinaCheeseDairyMozzarellaGorgonzolaBlue CheesePecorinoMainDinnerNut FreeVegetarianEasyQuickWeeknight MealsGrillingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.