GRILLED QUATTRO FORMAGGI PIZZAS

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Grilled Quattro Formaggi Pizzas image

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).

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 7

Pizza Dough for Grilled Pizzas
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

Steps:

  • 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.

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