This Italian classic typically showcases four cheeses (“quattro formaggi”) with different characteristics. For our rendition, we topped the crust with fontina (semifirm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).

　　

Ingredients

makes six 9-inch pizzas

　　Pizza Dough (page 208)

　　Extra-virgin olive oil

　　4 ounces coarsely grated fontina cheese (about 1 1/3 cups)

　　1 pound fresh mozzarella, thinly sliced

　　4 ounces Gorgonzola cheese, crumbled (about 1 cup)

　　4 ounces Pecorino Romano, thinly shaved

　　Coarse salt and freshly ground pepper

　　

Step 1

Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a thin layer of all four cheeses. Grill until just melted and the crust is cooked through, 3 to 5 minutes more.

　　

Step 2

Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.