Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Pizza ai Formaggi served with various cheeses and fresh basil
Indulgent pizza featuring a blend of mozzarella, gorgonzola, parmesan, and ricotta

Pizza ai Formaggi

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The secret of four cheese pizza lies not merely in the quantity of cheese, but in their careful selection. The different textured cheeses – stretchy mozzarella, characteristic gorgonzola, and hard Parmesan – melt at different rates in the hot oven. This play on textures creates that creamy, yet in places crispy browned topping that so many adore. The saltiness and richness of the cheeses form a perfect balance with the crisp dough.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 1150 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza stone or baking steel (for even heat distribution)
  • Pizza cutter wheel
  • Baking parchment
  • Brush (for oiling)
  • Grater (for Parmesan)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to the highest possible temperature (230-250°C). If you have a pizza stone, put it on the rack to heat through.

Tip: The hot stone immediately gives heat to the bottom of the dough, so it rises suddenly and becomes airy (physical volume increase).
2 ✓

Crush the garlic and mix with the olive oil in a small bowl. Let stand for a few minutes so the flavours mingle.

Tip: The oil protects the garlic from direct heat, so it doesn't burn and become bitter while transferring its flavour (aroma extraction).
3 ✓

Stretch the dough into a circle by hand. Starting from the centre, gently push the air outwards with your fingers so the rim remains thicker.

Tip: Avoid the rolling pin because it squeezes the valuable gas bubbles out of the dough, making it flat and dense (gas retention).
4 ✓

Brush the surface of the dough thinly with the garlic oil.

Tip: The oil layer seals the dough from the moisture of the toppings, so it doesn't get soggy during baking (hydrophobic layer).
5 ✓

Tear the mozzarella over it, crumble the gorgonzola, and sprinkle with the grated Parmesan. Pile the ricotta on top with a teaspoon.

Tip: Cheese torn into smaller pieces melts and spreads more evenly on the dough (heat distribution).
6 ✓

Place the pizza in the hot oven and bake until the cheese starts bubbling and the edge of the dough becomes golden brown and spotty (approx. 10-12 minutes).

Tip: The appearance of brown spots indicates that the sugar content of the dough has started to caramelise, resulting in rich flavours (Maillard reaction).
7 ✓

Remove from the oven and immediately sprinkle with fresh, torn basil.

Tip: Under the influence of the hot steam, the basil's essential oils are released, emitting an intense scent without the leaf turning black (avoiding heat shock).

Recipe FAQ

Why did the middle of the pizza get wet?
Fresh mozzarella can release a lot of water. Use a drier variety, or rest it on kitchen paper after slicing before baking.
When should I add the ricotta?
It is worth adding the ricotta towards the end of baking or when serving, so it keeps its fresh, creamy texture and doesn't dry out.
What gorgonzola should I choose?
If you want a milder taste, choose the 'dolce' (sweet) version; if more characteristic, then the 'piccante' (spicy) type.

Ingredients

  • 4 servings pizza dough (rested)
  • 200 g mozzarella cheese (drier type)
  • 100 g gorgonzola cheese
  • 50 g Parmesan cheese
  • 100 g ricotta cheese
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 1 handful fresh basil