Best Four-Cheese (Fontina, Mozzarella, Feta, Parmesan) Pizza Recipe
A Brief History of the Pizza
Pizza is a bread and tomato dish which is usually topped with cheese and originates from Mediterranean and Middle Eastern cuisine.
The term "pizza" was first used in a Latin text from Gaeta, an Italian town, in 997 AD. It described how a certain tenant was to give twelve pizzas to the bishop of Gaeta each Christmas Day and Easter Sunday.
A Galette flatbread was referred to as a pizza in 16th century Naples, and was considered a dish that was to be eaten only by poor people. For a long time it was sold only in the streets of Italy, and did not make its way into kitchens.
Pizzas were covered in red sauce prior to the 17th century, but later this was replaced with tomatoes, oil and fish.
In June 1889, the Neapolitan chef Raffael Esposito created the "Pizza Margherita" (a pizza topped with tomato, mozzarella and basil) in honour of the Queen consort of Italy, Margherita of Savoy. Notice how the colours correspond with those of the Italian flag. Esposito was the first person to use cheese on a pizza.
Four-Cheese Pizza Recipe
This wonderfully flavoursome pizza is bound to be one of the best you've ever had. The four cheeses complement each other, and each has a distinct, pleasing taste. Make this quick and yummy pizza on quiet nights in, when you've got guests calling, or even when you're just stuck for time or dinner ideas.
- 1/4 cup olive oil
- 1 tablespoon garlic, minced
- 1/2 teaspoon sea salt
- 8 roman tomatoes, sliced
- 2 12-inch pre-baked pizza crusts
- 4 ounces shredded fontina cheese
- 8 ounces shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup freshly grated parmesan cheese
- 10 fresh basil leaves, washed and dried
- Stir the olive oil, garlic and salt together in a medium bowl and toss the mixture with the sliced tomatoes, then leave it to stand for a period of 15 minutes.
- Preheat your oven to 400°F (200°C).
- Brush both pizza bases with the tomato marinade you prepared in step 1 and drizzle them with fontina and mozzarella cheese, then position the tomato slices on top.
- Sprinkle the crumbled feta cheese, the grated parmesan cheese and the basil leaves over the pizza.
- Place the pizzas in the preheated oven and bake them for 10 minutes.
Notes & Tips
-You will know the pizzas are done when the cheese begins to bubble and turns a warm, golden brown colour.
-Be careful not to brush too much marinade onto the pizza base, as an excess will make it oily.
-If there is one cheese you like more than others, feel free to add extra.
-Add leftover vegetables such as mushrooms, peppers and onions, and meat such as chicken and bacon to the pizza if you wish. Sprinkle them over the top when you are adding the tomato slices. This is a great way to avoid dumping leftovers.
-If you want to, you are free to make your own pizza base, rather than using pre-baked ones.
-For a healthier option, use whole-wheat pizza bases.