Food & Cooking Recipes Lunch Recipes Grilled Quattro Formaggi Pizzas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 9-inch pizzas This Italian classic typically showcases four cheeses with different characteristics. We topped the crust with fontina (semi-firm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged). Ingredients Pizza Dough for Grilled Pizzas Extra-virgin olive oil 4 ounces coarsely grated fontina cheese (about 1 ⅓ 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 Directions Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with a thin layer of all four cheeses. Grill until just melted and crust is cooked through, 3 to 5 minutes more. Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas. Rate it Print