Four Cheese Margherita Pizza

This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!

Print Recipe

Prep Time 15

Cook Time 10

Total Time 40

Course lunch/dinner

Cuisine Italian

Servings 8 people

Calories 3890.6 kcal

Equipment

1 Mixing Bowl For marinating tomatoes
1 Basting Brush Or a spoon for spreading marinade
2 Baking Sheets Or pizza pans, one for each crust
1 Chef's knife For slicing tomatoes and basil
1 Cutting Board For prep work

Ingredients

Main

¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon sea salt
8 Roma tomatoes sliced
2 12 inch pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves washed, dried
½ cup freshly grated Parmesan cheese
½ cup crumbled feta cheese

Instructions

Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Notes

For an elevated experience, use high-quality extra virgin olive oil and fresh, ripe Roma tomatoes. Allowing the tomatoes to marinate fully develops their flavor, which is crucial as they are the primary 'sauce' here. Ensure even distribution of the four cheeses for a balanced flavor in every bite. Feta adds a delightful salty tang, but don't overload it. When baking, use a preheated pizza stone for a crispier crust. Keep an eye on the oven; pre-baked crusts and finely shredded cheese cook quickly, so avoid over-baking which can dry out the cheese or burn the crust. Finish with an extra drizzle of good olive oil and fresh basil after baking for aromatic lift.