Four Cheese Margherita Pizza

This Four Cheese Margherita Pizza recipe is incredibly easy and absolutely delicious! It’s actually become our favorite pizza by far. Lately, we’ve been eating almost nothing but margherita, and while we love a classic margherita, this one is bursting with so much flavor that it’s impossible not to keep making it.

What really stands out is how beautifully the cheeses come together. The first time I added feta on top, I thought, “Is this too much cheese? Am I overdoing it?” But honestly, is there ever really such a thing as too much cheese? Or too much bread? Or too much pizza? Come on, you know the answer.

Pizza-making might seem overwhelming at first, but I promise it’s way easier than it looks. I get it—yeasty doughs can intimidate a lot of people. Is the warm water too warm? Should it be bubbling? It can feel like a lot to keep track of, but if you stick with me, you’ll have the perfect pizza in no time.

The Perfect Pizza Pie

The dough is a Neapolitan-style crust, meaning it’s super thin, but don’t worry, it has the perfect texture. Traditional Italian pizza crusts are thin, crispy, and just the right amount of chewy. And the marinated tomatoes? Absolutely life-changing. They take the pizza to the next level! Just a quick soak is all they need. If you leave them too long, they’ll start to break down, but trust me, they’re totally worth it.

Oh! 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…

Ingredients for 4 Cheese Margherita Pizza Recipe

Thin Crust

• Flour: The best flour for this recipe is baker’s flour or 00 flour for the perfect texture and elasticity. Avoid all-purpose flour, as it doesn’t give the same light, chewy crust that authentic pizza dough needs.
• Water: Lukewarm water activates the yeast and helps bring the dough together
• Sea Salt: Adds essential flavor and enhances the dough’s structure without overpowering the delicate balance of ingredients.
• Sugar: A small amount feeds the yeast and helps the pizza dough rise.
• Instant Yeast: Provides reliable and fast fermentation to create a light, airy dough with the classic Neapolitan chewiness.

Toppings

• Olive Oil: A classic topping on a Margherita pizza and used to marinate the tomatoes.
• Garlic: Adds flavor to the tomatoes and gives an Italian touch.
• Sea Salt: Enhances the flavors.
• Roma Tomatoes: Sliced thin.
• Mozzarella Cheese: You can use shredded or fresh for this recipe.
• 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… and it’s the best. It is usually made with a San Marzano tomato sauce, mozzarella cheese, fresh basil, salt, and a drizzle of extra-virgin olive oil. We are going to jazz this one up with a few more cheeses.

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 mixture is magic!

• Mozzarella: the classic pizza cheese, it’s creamy and mild in flavor, and it gets super gooey when it’s melted. You can use low-moisture or pre-shredded, but it’s even better if you use fresh mozzarella! 
• 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 Make This Pizza Recipe

While I’m all about a pizza piled high with every topping imaginable (pepperoni, sausage, olives, onions, peppers, mushrooms, you name it!), this simple pizza recipe is truly a game changer. Ready to make it? Here’s a straightforward step-by-step guide, with more detailed instructions available in the recipe card below.

1. Prep: Make one batch of your favorite homemade pizza crust following the recipe instructions.
2. Marinate: Mix olive oil, minced garlic, and sea salt. Toss with sliced Roma tomatoes and let sit for 15–20 minutes.
3. Preheat: Set oven to 400°F (200°C) and place a pizza stone inside about 6 minutes before baking.
4. Brush: Brush each pizza crust lightly with the tomato marinade oil.
5. Layer: Sprinkle shredded mozzarella and fontina evenly over the crust.
6. Top: Arrange marinated tomatoes on top, then sprinkle with chopped basil, Parmesan, and crumbled feta.
7. Bake: Place pizza on the hot pizza stone and bake for 10–12 minutes, until crust is golden and cheese is bubbly.

How to Reheat Pizza?

Heat a heavy skillet on the stovetop 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 pinch 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 it 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.

Can I Make Pizza Dough Ahead Of Time?

Yes, you can make pizza dough ahead of time and freeze it. After the first rise, divide the dough if needed, coat each ball lightly with olive oil, and store it in a freezer-safe bag or container. It will keep in the freezer for up to three months. To use, thaw it overnight in the fridge or at room temperature for 2–3 hours. Once thawed, let it sit at room temperature for 30–60 minutes to make it easier to shape. Roll it out, add your toppings, and bake until the crust is golden. If it’s hard to stretch, let it rest another 10 minutes and try again.

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
• Homemade Pizza Sauce
• All our Pizza recipes!

Four Cheese Margherita Pizza Video