Pizza Quatro Formaggi Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 6–8 minutes.

First rise

Form dough into a ball, lightly oil the bowl with 1 teaspoon olive oil, place dough back in bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Shape

Punch down the dough, divide if making two pizzas (this recipe makes one large 12–14-inch pizza). On a lightly floured surface, stretch or roll the dough into a 12–14-inch round with a slightly thicker rim. Transfer to a parchment-lined baking sheet or a pizza peel dusted with semolina/cornmeal if using a pizza stone.

Prepare roasted vegetables

If you haven't pre-roasted vegetables: toss sliced eggplant, red pepper, and zucchini with 1 tablespoon olive oil and a pinch of salt and pepper. Roast on a sheet pan at 425°F (220°C) for 18–22 minutes until tender and lightly browned. Let cool and slice to fit the pizza.

Assemble base

Brush the stretched dough lightly with the extra-virgin olive oil (about 1 tablespoon) reserving the olive-sundried oil for finishing. Sprinkle half of the shredded mozzarella evenly over the dough, leaving a 1/2-inch rim.

Add cheeses

Distribute crumbled goat cheese, crumbled gorgonzola, and the remaining mozzarella in small piles around the pizza so the cheeses will melt in pockets. Finish by sprinkling grated parmesan evenly over the top.

Add vegetables & olives

Arrange the roasted vegetable slices, halved olives, and sliced sun-dried tomatoes evenly over the cheese, pressing lightly so they make contact with the cheese to hold during baking.

Preheat oven

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, preheat the oven to the same temperature.

Bake

Slide the assembled pizza onto the preheated stone or place the baking sheet into the oven. Bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and lightly browned in spots.

Finish with oils & seasoning

Remove pizza from oven. Immediately drizzle the olive-sundried oil (about 2 tablespoons) evenly over the hot pizza, then lightly scatter torn basil leaves, sprinkle dried oregano, red pepper flakes, coarse salt, and freshly ground black pepper to taste.

Rest & serve

Let the pizza rest 2–3 minutes so cheese settles. Slice into 8 pieces and serve hot.