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Four Cheese Summer Pizza

Four Cheese Summer Pizza

A light and indulgent Four Cheese Summer Pizza featuring a blend of creamy ricotta, sharp parmesan, gooey mozzarella, and white cheddar or fontina, topped with fresh herbs and garlic for a perfect summer meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb (approx. 450g) Homemade or Store-bought Pizza Dough
  • 1.5 cups Fresh Mozzarella (sliced or shredded)
  • 1 cup Sharp White Cheddar or Fontina
  • 1/2 cup Whole Milk Ricotta
  • 1/2 cup Freshly Grated Parmesa
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic (minced)
  • 1/2 cup Fresh Basil Leaves
  • 1 teaspoon Dried Oregano
  • Red Pepper Flakes (optional, to taste)

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.
  2. On a lightly floured surface, stretch your pizza dough into a 12-inch circle.
  3. Brush the surface of the dough with extra virgin olive oil and sprinkle minced garlic and dried oregano over it.
  4. Layer the mozzarella and cheddar (or Fontina) on the dough, then add dollops of ricotta and sprinkle half of the parmesan.
  5. Transfer the pizza to the preheated stone or sheet and bake for 8 to 12 minutes until the edges are browned and cheese is bubbling.
  6. Remove from the oven and sprinkle remaining parmesan and fresh basil leaves on top.
  7. Let it rest for 3 minutes before slicing into wedges.

Notes

Ensure your cheese is grated from a block for better melting. Use room temperature dough for easier stretching. Pat fresh mozzarella dry to avoid sogginess.