Italian · Dinner
Four Cheese Roman Thin Crust Pizza
Pizza Quattro Formaggi Romana
The Roman thin-crust pizza topped with four cheeses of mozzarella, gorgonzola, fontina, and parmigiano melted together over a blank base, finished with cracked black pepper and a drizzle of honey for the sweet-savoury counterpoint to the cheese richness.
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
32gFat
52gCarbs
2gSugar
2gFiber
850mgSodium
75mgChol
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Instructions
1
Prep
Drain torn mozzarella on kitchen paper for 5 minutes. Preheat oven to maximum (250–280°C) with pizza stone on middle shelf for 25 minutes. Divide dough in half. Stretch each portion on a semolina-dusted surface into a 30cm thin round. Transfer each to a semolina board. Brush each with 1 tbsp olive oil, sprinkle salt evenly.
2
Build
For each pizza, distribute cheeses in quarters across the oiled base—mozzarella, gorgonzola, fontina, and parmigiano grated evenly across all four zones. Each slice will feature a distinct cheese character.
3
Bake
Slide first pizza onto hot stone. Bake at maximum heat for 6 to 8 minutes until crust is deeply golden and crisp at rim and cheeses have melted and fused at boundaries. Remove and repeat with second pizza.
4
Finish
Lift each pizza onto a board. Drizzle 1 tsp honey in a fine zigzag across the hot cheese of each. Scatter coarse black pepper evenly, drizzle each with 1 tsp grassy olive oil, and add 4 fried sage leaves to each pizza.
5
Plate
Slice each pizza and serve immediately while cheeses are molten and the crust is crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) Roman-style thin pizza dough
- 2 tbsp fine semolina flour
- 2 tbsp extra virgin olive oil
- 1 pinch fine sea salt
- 120g (4.2 oz) low-moisture mozzarella
- 60g (2.1 oz) gorgonzola dolce
- 60g (2.1 oz) fontina cheese
- 40g (1.4 oz) parmigiano reggiano
- 2 tsp Italian wildflower honey
- 1 tsp coarse black pepper
- 2 tsp grassy extra virgin olive oil
- 8 fresh sage leaves