Easy Italian “Four Cheese” Pizza with Parmesan and Mozzarella

Kaiserschmarrn made from pancake batter with milk and yoghurt

6 persons
145 min

Everyone knows the “Four Cheese” pizza, but not everyone has ever made it themselves. This pizza recipe is quick and easy. The yeast dough is made in no time at all, the pizza base is covered in just a few minutes and the crispy pizza with the 4 types of cheese is ready!

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Ingredients

500g flour + for sprinkling
1 pinch of salt
½ tsp sugar
2 tsp dry yeast
1 tbsp olive oil + for greasing
320ml water
100g Gorgonzola, or Dorblu
50g Parmesan
120 g Emmental cheese
250 g mozzarella cheese
200 g tomato sauce

Instructions

Sieve the flour into a bowl.
Mix with the salt, sugar and dry yeast.
Make a well in the centre.
Pour in the water and oil.
Knead until you have a smooth and supple dough.
Shape the dough into a ball, place in the bowl and cover with cling film.
Leave to rise at room temperature for about 2-3 hours.
Divide the dough into 2 equal pieces and form into balls.
Dust a work surface with flour .
Roll out each ball of dough about 2 cm thick and place next to each other on a greased baking sheet.
Preheat the oven to 230°C.
Dice the gorgonzola or grate it finely with your hands.
Parmesan finely and the Emmental coarsely grate.
Drain the mozzarella well and cut into 1 cm cubes or thin slices.
Grease the pizza bases with tomato sauce and top with the 4 types of cheese.
Bake the finished pizzas on the middle rack at 230°C until crispy.
Baking time may vary depending on the type of oven.
Garnish the finished pizza with basil leaves and serve warm.