GRILLED QUATTRO FORMAGGI PIZZAS
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).
Yield makes six 9-inch pizzas
Number Of Ingredients 7
Steps:
- 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.
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