- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 670 kcal
Quick summary
“The four-cheese pizza combines the smoothness of mozzarella, the spicy touch of gorgonzola, the richness of parmesan cheese, and the creaminess of catupiry-type requeijão. This composition over tomato sauce requires balanced distribution so that the different cheeses melt harmoniously. In the oven preheated to 220°C for 15 minutes, the dairy products melt until they form a bubbly and golden topping. Seasoned with oregano and olive oil, it results in a substantial and practical meal for four servings.”
What you need to know
- Chop the gorgonzola into small pieces to distribute the spicy flavor over the entire surface of the pizza.
- Cover first with the grated mozzarella to create a base that retains the creamier cheeses.
- Bake at 220°C for 15 minutes until the edges brown and the cheese is completely melted.
Ingredients
Main
- 1 ready-made pizza dough (or homemade)
- 200g of mozzarella cheese
- 100g gorgonzola cheese
- 100g of grated Parmesan cheese
- 150g of catupiry
- 1/2 cup of tomato sauce
- Orégano a gosto
- Olive oil for drizzling
Instructions
Principal
- Preheat the oven to 220°C.
- In a pizza pan, place the dough and spread the tomato sauce evenly.
- Grate or cut the mozzarella and distribute it over the dough.
- Add the gorgonzola in small pieces over the mozzarella.
- Sprinkle the grated Parmesan cheese equally.
- Finish with spoonfuls of catupiry spread over the pizza.
- Season with oregano to taste and drizzle with a thread of olive oil.
- Bake for approximately 15 minutes or until the edge is golden and the cheeses are bubbly.
- Remove from the oven, let it cool for a few minutes and cut into slices.
- Serve hot and enjoy!
Chef's tips
- Distribute the catupiry in small spaced spoonfuls to avoid overwhelming individual slices.
- Do not add salt to the assembly, as the parmesan and gorgonzola already concentrate a lot of salt content.
- Let it rest for 3 minutes before cutting so the liquid cheeses firm up for slicing.
Variations
- With walnuts: add small pieces of walnuts over the gorgonzola to add crunchy contrast.
- White pizza: assemble the four cheeses directly on the dough brushed with olive oil, without tomato.
- With leek: sprinkle thin slices of raw leek over the mozzarella before putting it in the oven.
Substitutions
- Gorgonzola cheese can be swapped for medium-cured blue cheese or cubed brie cheese.
- The Catupiry cheese can be replaced with coarsely grated smoked provolone cheese.
- The ready-made pizza dough can be swapped for fresh homemade dough rolled thin on the baking sheet.
How to store
Store remaining slices in a sealed container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 8 minutes or in a skillet with a lid over low heat to melt the cheeses without burning the base.
Can it be frozen?
We do not recommend freezing it assembled raw due to the presence of catupiry, which loses its texture. Freeze already baked slices wrapped in plastic wrap for up to 30 days at minus 18°C.
What to serve with
Present on a round wooden board, slicing into 8 triangular pieces. Sprinkle crumbled dried oregano between your fingers and serve immediately with a drizzle of extra virgin olive oil.
Frequently asked questions
Can I replace the gorgonzola cheese with another milder cheese?
Yes, if you prefer a less spicy profile, gorgonzola can be replaced by gouda cheese, estepe cheese, or emmental cheese in small cubes maintaining the same yield.
Why should pizza rest for a few minutes before being sliced?
Cheeses melted at 220°C become excessively liquid in the first moments out of the oven. This brief rest allows the fat and milk solids to stabilize, making clean cutting easier.
How to prevent the four cheeses from releasing too much liquid on the pizza?
Use freshly grated mozzarella instead of wet slices and drain the excess whey if using fresh cheeses. Spread only half a cup of well-reduced tomato sauce over the dough base.
What is the best technique for baking ready-made pizza dough in a gas oven?
Preheat the oven to the maximum temperature (220°C to 250°C) for 15 minutes and position the pizza stone on the lowest rack so the bottom heat bakes the dough before the cheeses burn.
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