4 Cheese Recipe
Homemade pizza sauce, mozzarella cheese, feta cheese, blue cheese, shaved parmesan cheese
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Ingredients
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Dough & assembly
Homemade pizza sauce
Cheeses (4-cheese blend)
Finishing
Method
Homemade pizza sauce
Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat until shimmering.
Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.
Add 1 cup crushed tomatoes and 1 tablespoon tomato paste; stir to combine.
Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper and 1 tsp sugar (if using). Bring to a gentle simmer.
Reduce heat to low and simmer gently, uncovered, for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
Remove from heat and let cool for a few minutes before using on pizza.
Dough & assembly
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, invert it and preheat as well.
On a lightly floured surface, stretch or roll your pizza dough to a 12-inch round, leaving a slightly thicker edge for the crust.
Transfer the stretched dough to a sheet of parchment paper or to a floured pizza peel.
Brush the dough lightly with 1 tablespoon olive oil, focusing on the outer rim to help it brown and crisp.
Sauce the pizza
Spread about 3/4 cup of the prepared pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
Cheese topping & bake
Evenly sprinkle 1.5 cups shredded mozzarella over the sauced dough, distributing it to cover most of the surface.
Scatter 1/2 cup crumbled feta over the mozzarella in small clusters to create tangy pockets.
Crumble and distribute 1/4 cup blue cheese sparingly—less is ok, as blue cheese is strong. Place in small bits across the pizza.
Finish with 1/4 cup shaved Parmesan distributed lightly over the top; it will crisp and add nutty flavor.
Using the parchment paper or a preheated peel, transfer the pizza to the hot stone or inverted baking sheet in the oven.
Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and the cheeses are melted and slightly bubbly. Baking time will vary with oven and stone temperature.
If you like extra browning on cheese, turn on the broiler for 1–90 seconds at the end, watching closely to avoid burning.
Finishing & serve
Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the pizza and sprinkle red pepper flakes if desired.
Slice into 6–8 slices and serve hot.