Grilled Quattro Formaggi Pizzas

Name: Grilled Quattro Formaggi Pizzas
Yield: makes six 9-inch pizzas
Ingredients: Pizza Dough (page 208); 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

January 26, 2012

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).

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