Grilled quattro formaggi pizzas
Instructions:
- 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).
- Pizza Dough
- 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
- 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.
- Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.