
Quick No-Fuss Four Cheese Margherita Pizza
I've got a straightforward pizza that upgrades the traditional margherita with a special twist. By throwing together four fantastic cheeses with soaked tomatoes and garden-fresh basil, you'll get pizza that tastes amazing every time. Whenever I whip this up at home, everyone rushes to the kitchen, drawn in by the smell of bubbling cheese and aromatic basil.
What Makes This Pizza So Good
You'll really enjoy this pizza because:
- The mix of four cheeses gives you tons of flavor
- Soaked tomatoes pack an extra punch of taste
- You'll get that perfect crunch in the crust
- You're free to swap in your own favorite cheese choices
Simple Stuff You'll Need
- Thin Crust: Keep it basic with baker's flour and minimal extras.
- Olive Oil: This transforms your tomatoes into flavor bombs.
- Roma Tomatoes: Cut them thin to cover every bite.
- Cheeses: Our winning combo of mozzarella, fontina, parmesan, and feta.
- Basil: Nothing beats the taste of real leaves on top.
How To Make It Step By Step
- Getting Your Dough Just Right
- Roll your dough out on a surface with a bit of flour, pushing from middle to edges until it's nice and thin - around 1/4 inch. This thin base is what gives you that awesome crunch. While you're working, turn your oven up as high as possible, aiming for 500°F. Stick your pizza stone or baking sheet in there too - this trick gives you that restaurant-style crispy bottom.
- Prepping Flavorful Tomatoes
- Cut your Roma tomatoes into thin circles - about 1/8 inch. Toss them in a bowl with a good splash of olive oil, 2-3 smashed garlic cloves, and a little sea salt. Let them sit for 15-20 minutes, giving them a gentle mix now and then. You'll notice they start releasing juice and soaking up all that garlic flavor - that's where the magic happens.
- Putting It All Together
- Move your dough onto a pizza peel or baking sheet sprinkled with cornmeal. Brush oil all over the surface - this stops your crust from getting soggy. Layer your cheeses in this order: mozzarella first, then fontina, topped with a good amount of fresh parmesan. Arrange your soaked tomatoes across the top, letting some of that tasty oil drip down. Finish with bits of feta scattered around and whole basil leaves placed throughout.
- Baking It To Perfection
- Slide your pizza onto the hot stone or sheet with one smooth move. Keep an eye on it for the next 8-10 minutes. You want the edges to turn golden with some darker spots, and the cheese should be fully melted with bubbles just starting to brown. Don't worry if some basil gets crispy - that's actually good! After it's done, let it sit for just a minute or two so the cheese can firm up before cutting.
Ways To Nail It Every Time
- Go For Fresh: Nothing beats real basil leaves and quality cheese for amazing flavor.
- Skip Pre-Shredded: Take a moment to grate cheese yourself for way better melting.
- Time Those Tomatoes: Don't soak them too long or you'll end up with a wet pizza.
- Crank That Heat: A super hot oven is crucial for getting that perfect crunchy base.

Keeping Your Pizza Fresh
Store any leftover slices in a sealed container in your fridge for up to 5 days. Want to save it longer? Freeze each slice separately then pack them together. When you're ready to eat, warm it in a skillet to bring back that crispy bottom.
Why Four Cheeses Work So Well
This pizza brings together smooth mozzarella bold fontina earthy parmesan and sharp feta for an unbeatable taste combo. It's perfect for family dinners or when friends come over and tastes just as good as anything you'd get at a fancy pizza place.
Frequently Asked Questions
- → What’s the point of marinating tomatoes?
It soaks the tomatoes with garlic and olive oil for extra flavor when baking.
- → What’s the benefit of a baking stone?
It crisps up the crust perfectly by evenly spreading heat.
- → Can I swap out the cheeses?
Sure, but these four are the best for classic Italian flavor.
- → Do I need to heat the stone first?
Absolutely. Preheating helps get a crunchy bottom crust.
- → Is it possible to prep the dough earlier?
Yes, you can store the dough in the fridge for up to a day.