Description

Craving a cheesy, fresh pizza that’s bursting with Italian flavors? What if you could create a Four Cheese Margherita Pizza in just 30 minutes, with a golden crust topped with juicy tomatoes, fragrant basil, and a melty blend of four cheeses? This beginner-friendly recipe, inspired by your love for vibrant, savory dishes like Quick and Easy Paella and My Chicken Parmesan, delivers a restaurant-quality meal perfect for weeknight dinners, pizza nights, or casual gatherings.

Ingredients

For the Tomato Marinade

Olive Oil (¼ cup): Adds richness and carries garlic flavor for the tomato marinade.
Minced Garlic (1 tbsp): Infuses a bold, aromatic savoriness.
Sea Salt (½ tsp): Enhances the tomatoes’ natural sweetness.
Roma Tomatoes (8, sliced): Provide juicy, tangy flavor with less water content, ideal for pizza.

For the Pizza

Pre-Baked Pizza Crusts (2, 12-inch): Offer a convenient, crispy base for quick assembly.
Shredded Mozzarella Cheese (8 oz, ~2 cups): Melts smoothly for a classic pizza texture.
Shredded Fontina Cheese (4 oz, ~1 cup): Adds creamy, nutty depth.
Fresh Basil Leaves (10, washed, dried): Contribute aromatic, peppery freshness.
Freshly Grated Parmesan Cheese (½ cup): Brings sharp, salty richness.
Crumbled Feta Cheese (½ cup): Adds tangy, salty bursts for contrast.

Substitutions and Variations

Roma Tomatoes: Swap with heirloom tomatoes, cherry tomatoes (halved), or canned San Marzano tomatoes (drained) for different flavor profiles.
Pre-Baked Pizza Crusts: Use homemade dough, store-bought raw dough (pre-bake at 400°F/200°C for 8 minutes), or flatbreads; adjust baking time if needed.
Mozzarella: Replace with provolone or burrata (torn) for varied melt and flavor.
Fontina: Substitute with Gouda, Havarti, or extra mozzarella for a milder taste.
Feta: Swap with goat cheese or ricotta salata for a different tangy note.
Basil: Use arugula, oregano, or parsley for a different herbaceous touch.
Vegetarian/Vegan: Use vegan mozzarella, vegan Parmesan, and vegan feta; ensure crusts are vegan-friendly.
Gluten-Free: Use gluten-free pizza crusts; ensure all cheeses and ingredients are gluten-free certified.
Low-Sodium: Reduce sea salt to ¼ tsp and use low-sodium cheeses; add ½ tsp dried oregano for flavor.

Optional Additions

Veggies: Add ½ cup sliced mushrooms or spinach, inspired by your Sausage and Veggies Skillet.
Protein: Top with ¼ cup prosciutto or pepperoni, echoing your My Chicken Parmesan.
Spice: Sprinkle ¼ tsp red pepper flakes before baking, inspired by your Amazing Spicy Grilled Shrimp.

Cook Mode Prevent your screen from going dark

Instructions

Making Four Cheese Margherita Pizza is simple with a marinating, assembling, and baking process. Follow these instructions for perfect results every time:

Prepare the Tomato Marinade:
- In a bowl, stir together ¼ cup olive oil, 1 tbsp minced garlic, and ½ tsp sea salt.
- Add 8 sliced Roma tomatoes and toss to coat.
- Let stand for 15 minutes to meld flavors.
- Tip: Slice tomatoes thinly (¼-inch) for even coverage; stir occasionally to ensure coating.
Preheat and Prep:
- Preheat oven to 400°F (200°C).
- Shred 8 oz mozzarella and 4 oz Fontina (if not pre-shredded), grate ½ cup Parmesan, crumble ½ cup feta, and shred or chop 10 fresh basil leaves.
- Tip: Prep cheeses and basil while tomatoes marinate to save time; use a box grater for Parmesan.
Assemble the Pizzas:
- Place 2 (12-inch) pre-baked pizza crusts on baking sheets or pizza stones.
- Brush each crust with some of the tomato marinade (use about 2 tbsp per crust, reserving tomatoes).
- Sprinkle each crust evenly with 4 oz (1 cup) shredded mozzarella and 2 oz (½ cup) shredded Fontina.
- Arrange marinated tomato slices evenly over the cheese on both crusts.
- Tip: Spread cheese to within ½-inch of edges; overlap tomato slices slightly for full coverage.
Add Toppings:
- Sprinkle shredded basil evenly over the tomatoes on both pizzas.
- Top each pizza with ¼ cup grated Parmesan and ¼ cup crumbled feta.
- Tip: Distribute basil and cheeses evenly for balanced flavor; crumble feta finely for better spread.
Bake the Pizzas:
- Bake in the preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
- Rotate baking sheets halfway through if using multiple racks for even cooking.
- Tip: Check at 8 minutes to avoid over-browning; cheese should be melted and slightly golden.
Serve:
- Remove pizzas from the oven and let cool for 1–2 minutes.
- Slice each pizza into 4 pieces (8 slices total) using a pizza cutter or sharp knife.
- Serve hot with sides like a Caesar salad, garlic bread (inspired by your My Chicken Parmesan), or roasted vegetables, and a drink like a Chianti or sparkling water.
- Garnish with extra basil leaves (optional) for a fresh touch.
- Tip: Use a spatula to transfer slices; serve immediately for melty cheese texture.