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Four Cheese Margherita Pizza

4 Reviews

our favorite 4 cheese margherita pizza recipe ohsweetbasil.com

This Four Cheese Margherita Pizza recipe is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margarita lately and while we love a traditional 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 bread?

Or pizza? I mean, come on.

our favorite 4 cheese margherita pizza recipe ohsweetbasil.com

The dough is a Neopolitan crust which means super thin. We prefer thin, but if you like more crust probably don’t use this recipe or use two quarters of dough instead of one for each 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.

four cheese margarita pizza recipe! ohsweetbasil.com

Our friends gave us this recipe years ago and told us it was a 4 cheese pizza but that they didn’t use all the cheese. We added feta and thought we were being so original but years later we’ve been pointed to this recipe where I’m sure our friend got the recipe. So credit is owed and we are happy to give it!

our favorite 4 cheese margherita pizza recipe ohsweetbasil.com

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!

What Is A Margherita Pizza?

Margherita pizza is a pizza generally made with San Marzano tomatoes, mozzarella, fresh basil, salt and extra-virgin olive oil.

 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.

Are Roma Tomatoes The Same As Plum Tomatoes?

Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes.

Four Cheese Margherita Pizza

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our favorite 4 cheese margherita pizza recipe ohsweetbasil.com

Four Cheese Margherita Pizza

4.25 from 4 votes
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8


Thin Crust

  • 1 teaspoon yeast dry active
  • 1-1/4 cups water warm
  • 1 cup cake flour not self-rising
  • 2-1/2 to3 cups all-purpose flour
  • 2 teaspoons salt
  • Olive oil


  • 1/4 cup olive oil
  • 3 Cloves garlic minced
  • 1/2 teaspoon sea salt
  • 4 tomatoes Roma, sliced
  • 8 ounces cheese shredded Mozzarella
  • 4 ounces cheese shredded Fontina
  • 1/4 Cup basil leaves fresh, chopped
  • 1/2 cup Parmesan cheese freshly grated
  • 1/3 cup cheese crumbled feta


Pizza Dough

  • Add the yeast to the warm water and allow it to sit for 10 minutes.
  • In a large bowl, combine the cake flour, 2-1/2 cups of all-purpose flour, and salt.
  • Add the yeast mixture and stir to form a soft dough.
  • Turn the dough onto a lightly floured surface.
  • Knead until smooth and elastic, adding more flour as needed.
  • Coat a bowl with olive oil.
  • Place the dough in the bowl, turning it once to coat with oil.
  • Cover and let rise in a warm place.
  • The dough should double in volume in about 1-1/2 hours.
  • Flatten the dough and cut into 4 equal size pieces.
  • Shape each piece into a ball.
  • Place the balls on a lightly floured surface and cover.
  • Allow to rise about 1 hour, until doubled.

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!


Dough from MangiaBenePasta.com under pizza
Nutrition Facts
Four Cheese Margherita Pizza
Amount Per Serving (1 g)
Calories 576 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 54mg18%
Sodium 1126mg49%
Potassium 299mg9%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 2g2%
Protein 24g48%
Vitamin A 1074IU21%
Vitamin C 9mg11%
Calcium 436mg44%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

our favorite 4 cheese margherita pizza recipe ohsweetbasil.com

Want the perfect recipe for pepperoni Pizza that tastes as good as your favorite takeout or delivery ohsweetbasil.com

Perfect Pepperoni Pizza

We call it the Little Italy or Italian Lovers Pizza. It's seriously our absolute favorite recipe! ohsweetbasil.com

We call it the Little Italy or Italian Lovers Pizza. It's seriously our absolute favorite recipe! ohsweetbasil.com

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Secrets to Cooking on a Smoker like a Pro!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Nice Article

    • Reply
  • What did i just see? This makes me cheat on my diet. Damm, it looks so delicious. Now I am gonna try this.

    • Reply
    • Hahahha…sorry! At least margherita pizza is a healthier pizza option! Enjoy!

      • Reply
  • I’ve used two quarters of dough instead of one for each crust to make it less thin.

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    • That’s perfect if you love a good thin crust!

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  • Delish—i used refrigerated basil from a jar and it was a perfect addition. I will be making this one again not only for dinner with soup or salad but a perfect party appetizer.

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    • Love to hear that! Thank you!

      • Reply
  • I have to say that this is one of the best pizza recipes that I’ve ever made. I’ve made many of your recipes and have never been disappointed, but this one was awesome. As another person commented, you don’t miss the pizza sauce because of the marinated tomatoes. As an aside…I chopped my tomatoes up really small for the marinade and spread a good amount of them on the crust before adding the cheeses, and it made up for the lack of sauce. Thanks again for a great recipe!

    • Reply
    • Thank you so much Kay! And I love the idea of chopping them of really small. Totally trying that next time!

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  • Is the all purpose flour called for bleached or unbleached?

    • Reply
    • We use unbleached but either is fine. 🙂

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  • This is absolutely delicious! We had pizza weekend with this recipe because my husband, who is pizza eater, wanted more.We used your crust recipe on another pizza recipe in which, to me, the crust makes or breaks a pizza. Loved using my baking stone for this! Give us more pizza recipes! Thank you for sharing!

    • Reply
    • Well we can easily make that happen! We love pizza and thank you for the sweet comment!

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  • Oh wow oh wow! This is actually my recipe, with a recipe for the crust added. I am just thrilled to see it shared on your site and am glad so many people love it as much as my family does! Thanks for the great compliment!

    • Reply
    • Hi Michelle,
      Is it just really close? We got a similar recipe from a friend (olive oil instead of with garlic in the tomatoes, no feta or salt) and we adjusted it because we needed to use the feta. Dang, I thought I was being so original 🙁 At least great minds think alike!! I’d love to see your recipe sometime, it must be delicious haha!

      • Reply
      • I made his pizza tonight and have been making it for years, also just without the homemade crust. I found this site bc I was searching for the recipe to pin, but yes, this exact recipe (minus crust) is on allrecipes with 400+ reviews, so def not original just FYI ? I don’t care one by as it is divine pizza and tha is all that counts, just saying since I saw the above comments on the originality. Will have to look around your site, I am sure we have similar tastes ?

      • Well dang! Now I’m googling it! We had changed our friend’s recipe which didn’t use parm or feta so I bet she had changed her’s removing those two! 🙁 Now we feel so lame!

      • In fact, shoot us the link if you get a chance and we will add credit 🙂

  • I really want to make this recipe, it looks so good! I just am a little confused – are the toppings listed supposed to be divided among 4 pizzas, or are the toppings for one pizza?

    • Reply
    • It’s for one pizza. 🙂

      • Reply
  • This four cheese margarita pizza looks superb. I like that you added shredded basil leaves to add flavor and to use it as a decorative topping. It looks really nice with the pepperoni, and it makes it look like more than a typical pepperoni pizza. Tonight is pizza night in my house, so I’m very excited to try this out. Thanks for posting this recipe!

    • Reply
  • I must try this next time I’m home cooking!

    • Reply
    • You’ll love it.

      • Reply
  • OK…! I’ve TRIED this pizza!

    I have to say, I was a little skeptical on reading the recipe, because the recipe has no TOMATO SAUCE in it! Just the fresh (albeit marinated) tomatoes. I’d always thought that the tomato sauce was an integral – not to say VITAL -part of a pizza. But tonight I decided to throw caution to the wind and follow this recipe! You only live once! 😉


    Let me say… this is a delicious pizza recipe. I love it. It has the air of one of those “rustic” or “high-end” pizzas that you can get in the pizzerias – not your standard “American Hot” or “Meat Feast” pizzas, that (to my mind at least) give pizzas a bad name. This is tasty, rustic, yummy pizza that I am DEFINITELY adding to my list of favourite recipes!

    The lack of tomato sauce is really not an issue. You get all the “tomato twang” you need from a pizza in the marinated tomatoes that go on the top. This is a real classic that will appeal to discerning pizza enthusiasts who can step out of the “Pizza Hut” fayre and go for something a little bit rustic and which has more character. Very, very nice.

    Two points though…

    1. You don’t mention whether the dough should be rolled out with a rolling pin or stretched by hand. I actually stretched it by hand because that’s the way I always do my pizze.

    2. Any ideas as to what I can do with the left-over marinade? Make a salad dressing perhaps? Marinade some MORE tomatoes? Spread it on a taco?

    Ta for yums!

    • Reply
    • Gordon, thank you for your awesome comment! We loved reading it. Yes, we stretch our dough as well and we’ve been using the leftover marinade for everything. I store it in a jar for a week and whenever I need oil I just use the garlic oil. It’s awesome to brush on bread for paninis, or I’ll start a sauce with it instead of butter. 🙂

      • Reply
  • We made this tonight… it was awesome!! I wish the crust did not take so long but we will be making this again. Thanks

    • Reply
  • Amy, The Blond Cook, posted this and I had to try it. Thanks for sharing! So easy to make and what a great party pizza!

    • Reply
    • No, way! That’s so fun. I’ll have to go check it out and I totally just had the last slice for lunch so perfect timing 😉

      • Reply
  • Pizza is my ultimate weakness! Margherita is one of my faves… yours looks incredible (love the 4 cheeses!) and I’m making it soon. Just pinned & shared! 🙂

    • Reply
    • thank you!!!

      • Reply
  • Oh I love homemade pizza! And margarita is my favorite! Am bookmarking this recipe! Looks delish!

    • Reply

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