Quattro formaggi pizza

There is no single fixed combination. Mozzarella is common, with a stronger cheese such as gorgonzola, a melting cheese such as fontina or taleggio, and a hard cheese such as Parmesan; use a mix of creamy, sharp and salty flavours.

Use a thin layer of sauce, drain mozzarella well and crumble or grate the other cheeses rather than piling them on in thick pieces. Bake on a fully preheated metal tray or pizza stone so the base sets quickly.

Heat the oven as high as it will safely go, usually 240–250°C, and preheat the tray or stone. A thin pizza often takes 7–12 minutes; it is ready when the crust is browned and the cheese is bubbling.

Yes. Freeze leftover slices in a single layer until firm, then seal them in a freezer bag; reheat from frozen in a hot oven at about 200°C until piping hot. The crust is usually crisper than after microwaving.

Refrigerate leftovers within two hours, sealed or covered, and eat them within three to four days. Reheat slices in a frying pan over a medium-low heat with a lid, or in a 180°C oven, until piping hot.

A crisp green salad with a sharp vinaigrette cuts through the rich cheese. In Italy, quattro formaggi is often served without tomato sauce, so try it with rocket or a few slices of pear rather than adding lots of toppings.

Use another blue cheese, such as Stilton or Roquefort, for a similar punch, or replace it with Taleggio for a milder, creamy result. Keep the amount modest so it does not overpower the other cheeses.

Quattro formaggi specifically combines four cheeses, often including a blue or otherwise strong cheese; a cheese pizza may use just one or two. Per 100 g, cheese pizza has 261 kcal and 11.9 g protein, compared with 233 kcal and 9.2 g protein in quattro formaggi pizza.