I made a Four Cheese Pizza where mellow mozzarella, nutty Gruyere, milky fontina and a whisper of blue meet garlic and fresh thyme, and one simple trick ties it all together.

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I never planned on making something this magnetic, but here I am with a Four Cheese Pizza that refuses to be boring. It looks simple, but the layers of flavor pull you in.

Mellow mozzarella melts into pockets of creamy mystery, while a hint of fresh thyme keeps each bite bright and oddly addictive. I like to call it a White Pizza sometimes, because it’s all about the cheeses not a lot else, yet every slice tells a different story.

I promise it’s not fussy, just one of those pies that makes you pause, taste, then reach for another.

Ingredients

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Soft mozzarella gives gooey melt, good protein, mild flavor, low salt usually
Gruyere adds nutty, slightly sweet complexity, melts well, higher in fat and calcium
Fontina is creamy, buttery, melts smooth, brings savory depth and subtle sweetness
Blue cheese gives sharp, tangy bite, strong aroma, lots of flavor, higher sodium
Dough provides carbs and structure, chewiness, crust flavor, can be whole grain for fiber
Garlic adds pungent aromatic punch, tiny calories, immune friendly compounds, not sweet
Olive oil brings fruity richness, healthy fats, helps browning and glossy finish
Thyme gives herbal lift, earthy brightness, some antioxidants, subtle savory scent

Ingredient Quantities

about 1 lb (450 g) pizza dough, room temp

8 oz (225 g) whole milk mozzarella, shredded or torn

4 oz (110 g) Gruyere, grated

4 oz (110 g) Fontina, shredded

2 oz (55 g) blue cheese, crumbled (Gorgonzola or similar)

2 cloves garlic, minced or thinly sliced

1 tbsp extra virgin olive oil, plus a little more to finish

1 tbsp fresh thyme leaves, lightly packed

1/2 tsp fine sea salt, or to taste

1/4 tsp freshly ground black pepper, or to taste

1-2 tbsp cornmeal or semolina for dusting the peel or pan (optional)

How to Make this

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1. Preheat your oven to 500 to 550°F (260 to 290°C) and place a pizza stone or an inverted baking sheet inside to heat for at least 30 to 45 minutes; if you have more time let it heat 60 minutes for best crust.

2. Dust a pizza peel or baking sheet with 1 to 2 tbsp cornmeal or semolina (optional) so the dough slides, and keep a piece of parchment handy if you prefer an easier transfer.

3. On a lightly floured surface gently stretch or press about 1 lb (450 g) room temp pizza dough into a roughly 10 to 12 inch round, dont overwork it if it snaps back—let it rest a minute then try again to get a thin center and a slightly thicker rim.

4. Mix 1 tbsp extra virgin olive oil with the 2 cloves minced or thinly sliced garlic, then brush or drizzle that over the dough leaving a 3/4 inch rim; this gives flavor without soggy spots.

5. Evenly scatter 8 oz (225 g) shredded or torn whole milk mozzarella over the dough, then add 4 oz (110 g) grated Gruyere and 4 oz (110 g) shredded Fontina; try to spread the cheeses so they melt together rather than clump.

6. Dot 2 oz (55 g) crumbled blue cheese in small pockets across the pizza so its pungent flavor comes through but doesnt overpower, then sprinkle about 1 tbsp fresh thyme leaves, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper over the top.

7. Slide the pizza onto the preheated stone or baking sheet (use the parchment to help if needed), bake for 7 to 12 minutes depending on oven temp until the crust is golden and cheese is bubbly and lightly browned; rotate once midway for even browning.

8. If the blue cheese seems to be browning too fast you can add a few extra crumbles after the first 4 to 6 minutes and finish baking; keeps the tang bright.

9. Remove the pizza, let it rest 3 to 5 minutes, drizzle a little more olive oil over the top, scatter a few extra thyme leaves if you like, then slice and serve while its hot.

Equipment Needed

1. Oven that reaches 500–550°F plus a pizza stone or an inverted baking sheet preheating inside.
2. Pizza peel or a rimless baking sheet dusted with cornmeal or semolina so the dough slides.
3. Parchment paper (optional) to help transfer the pizza onto the hot stone.
4. Pastry brush or small spoon to brush the garlic olive oil over the dough.
5. Bench scraper or your hands to gently stretch and shape the dough.
6. Box grater or handheld grater for the Gruyere and Fontina, or use pre-grated if you wanna save time.
7. Sharp knife and cutting board to mince/slice the garlic and break up the blue cheese.
8. Measuring spoons for the oil, salt, pepper and thyme.
9. Pizza cutter or large chef knife to slice, plus a heatproof spatula or tongs to remove the pie if needed.

FAQ

Q: Can I use pre-shredded mozzarella? A: You can, but pre-shredded often has anti-caking stuff that keeps it from melting as nice. Tear or shred a whole-milk ball if you can, it melts creamier and wont get gummy as fast. If you gotta use pre-shredded, press it dry with a towel first.

Q: What temp and how long should I bake it? A: Crank your oven as high as it goes, ideally 500 to 550 F (260 to 290 C). Bake on a preheated pizza stone or steel for about 6 to 10 minutes. If your oven only hits 450 F, expect 10 to 15 minutes. Preheat the stone or steel at least 45 minutes so the crust gets that quick oven spring.

Q: How do I avoid a soggy crust? A: Use hot oven and a stone or steel, dust the peel with cornmeal or semolina, and dont overload cheese. Pat very wet mozzarella with paper towel, or use low-moisture mozzarella. You can also par-bake the crust for 2 to 3 minutes before adding cheese, or slide the pizza lower in the oven for a few minutes to crisp the bottom.

Q: Any tips for the garlic and thyme so they dont burn? A: Thinly slice the garlic so it crisps a bit instead of burning, or toss minced garlic with the olive oil first to mellow it. Scatter thyme lightly, its flavor concentrates fast so a little goes a long way.

Q: Can I swap any of the cheeses? A: Yes. Keep the total cheese amount similar (about 18 oz / 500 g). Gruyere can be swapped with Comte or Emmental, Fontina with provolone or young cheddar, and blue cheese amount should stay small because its strong. Dont replace all cheeses with very wet ones or youll get soggy pizza.

Q: How should I store and reheat leftovers? A: Refrigerate slices up to 2 to 3 days in an airtight container. Reheat in a 350 to 400 F oven on a sheet or skillet for 7 to 10 minutes to keep crust crunchy. You can freeze baked slices up to 2 months, wrapped tight, then reheat from frozen in the oven. Avoid the microwave unless you dont care about a chewy crust.

Four Cheese Pizza And Nomadland Recipe Substitutions and Variations

Pizza dough: store-bought pizza dough or a pre-baked thin crust, naan or pita (if youre in a rush), or sliced focaccia for a chewier base.
Mozzarella: low-moisture mozzarella, provolone, or Monterey Jack; or finish with burrata instead of shredded for a super creamy center.
Gruyere: Comté, Emmental, or aged Gouda give that same nutty, melty depth.
Blue cheese: Gorgonzola dolce, Roquefort, or a tangy chevre (goat cheese) if you want something milder.

Pro Tips

1) Let the stone or sheet get super hot, like at least 45 to 60 minutes if you can. It makes the crust pop and cook fast so the cheese melts without puddling, and if the dough still snaps back just let it rest a minute then try stretching again.

2) Dry the mozzarella a bit with paper towels and toss grated cheeses in a bowl so they spread more evenly, dont pile them in chunks. Put most of the blue cheese on after 4 to 6 minutes if it looks like it will burn, that keeps its tang bright.

3) Use a thin layer of cornmeal or semolina on your peel or parchment and give the dough a quick shake before sliding it, if it sticks lift edges and dust more. If you dont have a peel, build the pizza on parchment then slide the whole thing onto the stone, it saves stress.

4) Finish with a light drizzle of good olive oil and a few fresh thyme leaves right off the oven, let it rest 3 to 5 minutes so the cheese firms up a bit before you slice, otherwise everything slides off and it turns messy.

Four Cheese Pizza And Nomadland Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Four Cheese Pizza where mellow mozzarella, nutty Gruyere, milky fontina and a whisper of blue meet garlic and fresh thyme, and one simple trick ties it all together.

Servings

servings

Calories

760

kcal

Equipment: 1. Oven that reaches 500–550°F plus a pizza stone or an inverted baking sheet preheating inside.
2. Pizza peel or a rimless baking sheet dusted with cornmeal or semolina so the dough slides.
3. Parchment paper (optional) to help transfer the pizza onto the hot stone.
4. Pastry brush or small spoon to brush the garlic olive oil over the dough.
5. Bench scraper or your hands to gently stretch and shape the dough.
6. Box grater or handheld grater for the Gruyere and Fontina, or use pre-grated if you wanna save time.
7. Sharp knife and cutting board to mince/slice the garlic and break up the blue cheese.
8. Measuring spoons for the oil, salt, pepper and thyme.
9. Pizza cutter or large chef knife to slice, plus a heatproof spatula or tongs to remove the pie if needed.

Ingredients

about 1 lb (450 g) pizza dough, room temp
8 oz (225 g) whole milk mozzarella, shredded or torn
4 oz (110 g) Gruyere, grated
4 oz (110 g) Fontina, shredded
2 oz (55 g) blue cheese, crumbled (Gorgonzola or similar)
2 cloves garlic, minced or thinly sliced
1 tbsp extra virgin olive oil, plus a little more to finish
1 tbsp fresh thyme leaves, lightly packed
1/2 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1-2 tbsp cornmeal or semolina for dusting the peel or pan (optional)

Directions

Preheat your oven to 500 to 550°F (260 to 290°C) and place a pizza stone or an inverted baking sheet inside to heat for at least 30 to 45 minutes; if you have more time let it heat 60 minutes for best crust.
Dust a pizza peel or baking sheet with 1 to 2 tbsp cornmeal or semolina (optional) so the dough slides, and keep a piece of parchment handy if you prefer an easier transfer.
On a lightly floured surface gently stretch or press about 1 lb (450 g) room temp pizza dough into a roughly 10 to 12 inch round, dont overwork it if it snaps back—let it rest a minute then try again to get a thin center and a slightly thicker rim.
Mix 1 tbsp extra virgin olive oil with the 2 cloves minced or thinly sliced garlic, then brush or drizzle that over the dough leaving a 3/4 inch rim; this gives flavor without soggy spots.
Evenly scatter 8 oz (225 g) shredded or torn whole milk mozzarella over the dough, then add 4 oz (110 g) grated Gruyere and 4 oz (110 g) shredded Fontina; try to spread the cheeses so they melt together rather than clump.
Dot 2 oz (55 g) crumbled blue cheese in small pockets across the pizza so its pungent flavor comes through but doesnt overpower, then sprinkle about 1 tbsp fresh thyme leaves, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper over the top.
Slide the pizza onto the preheated stone or baking sheet (use the parchment to help if needed), bake for 7 to 12 minutes depending on oven temp until the crust is golden and cheese is bubbly and lightly browned; rotate once midway for even browning.
If the blue cheese seems to be browning too fast you can add a few extra crumbles after the first 4 to 6 minutes and finish baking; keeps the tang bright.
Remove the pizza, let it rest 3 to 5 minutes, drizzle a little more olive oil over the top, scatter a few extra thyme leaves if you like, then slice and serve while its hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.