Grilled Quattro Formaggi Pizzas

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).


  • 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


  1. 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.

  2. Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.

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