This Four Cheese Margherita Pizza recipe is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margherita lately and while we love a classic margherita, this one is packed with so much flavor it’s hard to not make it.
There’s something especially wonderful about how the cheeses work together. The first time we made the pizza and I threw that feta on top I thought, this could be pushing it, that may be too much cheese.
But is there ever too much cheese?
Or pizza? I mean, come on.
The dough is a Neopolitan crust which means super thin. We prefer thin, crispy and chewy crust. And we loooove the marinated tomatoes. It makes the pizza even more awesome! They only take a quick soak, and if you leave them too long they will start to break down too much, but trust me, they are totally awesome.
In the end it’s a dang good four cheese margherita pizza so what more can I say other than, just trust me on this one and make it for your family asap!
Ingredients for 4 Cheese Margherita Pizza Recipe
Can you guess which 4 cheeses go into this cheese quadfecta? Yes, that is a word…I just looked it up! Here is the list of the ingredients you will need ending with the quadfecta…
- Flour (baker’s flour or 00 flour), Water, Sea Salt, Sugar, Instant Yeast
- Olive Oil – classic on a marg pizza and marinates the tomatoes
- Garlic – adds flavor to the tomatoes
- Sea Salt – flavor
- Roma Tomatoes – sliced thin
- Mozzarella Cheese – you can use shredded or fresh
- Fontina Cheese – shredded
- Basil – fresh is best with a nice chiffonade, you could also put whole leaves on top instead
- Parmesan Cheese – freshly grated is preferred
- Feta Cheese – buying a block of feta and crumbling it yourself is far cheaper than buying the pre-crumbled
The full recipe with the measurements and detailed instructions can be found in the recipe card at the end of this post.
What is a Margherita Pizza?
Margherita pizza is pizza in its simplest and purest form imho…and it’s the best. It is usually made with a San Marzano tomato sauce, mozzarella cheese, fresh basil, salt and extra-virgin olive oil. We are going to jazz this one up with a few more cheeses.
What is a San Marzano Tomato?
San Marzano tomatoes are a variety of plum tomatoes. Plum tomatoes are a type of tomato used for making sauce.
They are generally oval or cylindrical in shape, and generally higher solid content, with less juice. You can find them crushed, diced and whole in the canned tomato aisle, and they are usually a little more expensive than the other tomatoes but it is worth every penny.
Are Roma Tomatoes the Same as Plum Tomatoes?
Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes. We love the flavor of Roma tomatoes and how they soak up the flavor of the marinade.
The Cheese Quadfecta
The blend of all these flavors is like actual heaven, but you can omit one or two if you want. It’s totally versatile, but I’m telling you…the quadfecta is magic!
- Mozzarella: the classic pizza cheese, it’s creamy and mild in flavor, and it gets super gooey when it’s melted
- Fontina: rich and creamy with a pungent flavor and mild nuttiness and butter tones
- Parmesan: a hard cheese that is strong in flavor
- Feta: a crumbly cheese that is sharp, tangy and salty
Each one has its role and purpose, and I love the combo of all four!
How to Reheat Pizza?
Heat a heavy skillet to medium and add a drop of oil. Place the pizza in the skillet, and cook for 2 minutes, until the bottom is crisp.
Turn the heat to low and add 2 drops of water along the edge of the skillet, not next to the pizza. Cover with a lid for 1 minute, until the cheese is melted.
Of course if you’re in a hurry and don’t want to go to the effort, just zap it in the microwave for 30 seconds.
How Long Does Margherita Pizza Keep?
Store in an airtight ziploc bag and this pizza will keep for 4-5 days in the fridge. It also freezes really well. Let it cool completely and then place on a baking dish in a single layer and freeze for an hour or so. Then place all the pieces in a ziploc bag. It will keep in the freezer for up to 3 months.
Is it possible to have too much cheese?? No, I say! A margherita pizza is simple, but add some extra cheeses and you have a margherita pizza recipe that has leveled up. You’re going to absolutely love it!
More PIZZA RECIPES You Must Try:
- Classic Margherita Pizza
- Pesto Pepperoni and Sausage Grilled Pizza
- Elote Mexican Corn Grilled Pizza
- Pepperoni Pizza Stuffed Crescent Rolls
- Pepperoni Pizza Dip
- Homemade Pizza Sauce
- Zucchini Pizza Crust
- Pulled Pork Pizza
- Grilled Garlic Naan Pizza
- All our Pizza recipes!
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Four Cheese Margherita Pizza
- 1 batch Homemade Pizza Crust
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 4 tomatoes Roma, sliced
- 8 ounces mozzarella cheese shredded
- 4 ounces fontina cheese shredded
- 1/4 cup basil leaves fresh, chopped
- 1/2 cup parmesan cheese freshly grated
- 1/3 cup feta cheese crumbled
- Make one batch of our favorite homemade pizza dough per the instructions in that post.
To make the Pizza
- Stir together olive oil, garlic, and sea salt; toss with tomatoes, and let marinate for 15 minutes, but no more than 20 minutes.
- Preheat oven to 400.
- Brush each pizza crust with some of the tomato marinade.
- Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses.
- Place tomatoes on top of cheese, then sprinkle with shredded basil, Parmesan, and feta cheese.
- Place baking stone in 6 min before and then remove and place pizza on stone and into the oven.
- Bake 10-12 min or until slightly golden and bubbly!