Four-Cheese Stuffed Crust Pizza with Gorgonzola, Fontina, Parmesan & Mozzarella Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, brush the edges with olive oil before baking and consider sprinkling a little cornmeal on the peel to prevent sticking. If you have time, let the dough rise in the refrigerator overnight for a more complex flavor. When rolling the dough, use a light touch and let it rest if it resists stretching.

The fig glaze is best applied after baking to preserve its sweetness and prevent burning. If you prefer a more savory pizza, skip the glaze and instead finish with a drizzle of extra-virgin olive oil and a sprinkle of crushed red pepper flakes.

Serve the pizza hot out of the oven for the best texture; the stuffed crust will be at its most dramatic when the cheese is still molten.

Variations

• Spicy Honey Stuffed Crust: Add a drizzle of hot honey instead of fig glaze after baking for a sweet and spicy kick. Mix a pinch of red pepper flakes into the cheese filling for extra heat.
• Herb and Garlic Crust: Brush the crust with olive oil mixed with minced garlic and dried oregano before baking. This adds a savory aroma and flavor that complements the cheeses.
• Mushroom and Truffle Stuffed Crust: Sauté sliced mushrooms with garlic and thyme, then mix into the cheese filling. Drizzle with truffle oil after baking for an earthy, luxurious twist.
• Pear and Gorgonzola Topping: Add thin slices of ripe pear on top of the pizza before baking. The sweetness of the pear pairs beautifully with the gorgonzola and fig glaze.

Storage and make-ahead

Fridge

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness.

Freezer

Assemble the pizza but do not bake; wrap tightly and freeze for up to 2 months. Bake from frozen at 500°F, adding 5-7 minutes to the baking time.

Reheat

Reheat slices in a 375°F oven for 5-7 minutes until hot and crispy. Avoid microwaving to prevent a soggy crust.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the crust is crisp and the cheese is melted.

Avoid microwaving, as it will make the crust soggy. The stuffed crust may lose some of its crispness after refrigeration, but reheating in the oven helps restore it.

The pizza dough can be prepared up to 2 days in advance and kept in the refrigerator. The cheese filling can be mixed and stored in an airtight container for up to 24 hours.

To make the entire pizza ahead, assemble it but do not bake; cover and refrigerate for up to 4 hours. When ready to bake, allow the pizza to sit at room temperature for 20 minutes, then bake as directed, adding 2-3 minutes to the baking time.

Serving ideas

Serve the pizza as the main event for dinner, accompanied by a simple green salad dressed with lemon and olive oil. The richness of the four cheeses pairs well with a crisp, acidic salad. For a more substantial meal, add a side of roasted vegetables or a light soup. The pizza also shines as a party appetizer, cut into smaller slices or squares.

The fig glaze adds a touch of elegance, making this pizza suitable for entertaining. Pair it with a medium-bodied red wine like Chianti or a fruity white like Pinot Grigio.

For a non-alcoholic option, a sparkling water with a squeeze of lemon works well. Serve the pizza on a wooden board for a rustic presentation, and provide plenty of napkins—this is a messy, delicious experience.

Frequently asked questions

Recipe card

Four-Cheese Stuffed Crust Pizza with Gorgonzola, Fontina, Parmesan & Mozzarella

Prep 30 minCook 15 minTotal 45 minServes 8

Ingredients

• 1 lb pizza dough, at room temperature
• 4 oz gorgonzola dolce, crumbled
• 4 oz fontina, shredded
• 4 oz fresh mozzarella, torn into small pieces
• 2 oz Parmigiano-Reggiano, grated (plus more for finishing)
• 1 tbsp olive oil, for brushing
• cracked black pepper, for serving
• fig glaze, for drizzling, to taste

Instructions

1. Place the pizza dough on a lightly floured surface. Let it rest at room temperature for 30 minutes if it has been refrigerated. In a small bowl, combine the gorgonzola dolce, fontina, and fresh mozzarella. Toss gently to mix. Set aside. Preheat the oven to 500°F (260°C) with a pizza stone on the lower rack, allowing it to heat for at least 45 minutes before baking.
2. Roll the dough into a 12-inch round, keeping the edges slightly thicker than the center. The dough should be about 1/4 inch thick in the middle and 1/2 inch thick at the rim. Transfer the rolled dough to a pizza peel dusted with flour or cornmeal to prevent sticking.
3. Spoon the cheese mixture into a line along the outer edge of the dough, about 1 inch from the rim. Fold the dough over the cheese and press firmly to seal, creating a stuffed border. Crimp the edge with your fingers or a fork to ensure the cheese stays inside during baking.
4. Brush the entire surface of the dough, including the stuffed edge, with olive oil. This helps the crust brown evenly and become crispy. If desired, sprinkle a little grated Parmigiano-Reggiano over the oiled crust for extra flavor.
5. Scatter the remaining grated Parmigiano-Reggiano over the center of the pizza. Add any additional toppings you like, but keep them light to avoid weighing down the crust. The video focuses on the cheese, so keep it simple with just the parmigiano on top.
6. Slide the pizza onto the preheated pizza stone using a quick, confident motion. Bake for 8 to 12 minutes, until the crust is deeply blistered and golden brown, and the cheese in the center is bubbly and lightly browned. The stuffed crust should puff up and become crisp.
7. The pizza is done when the crust is deeply blistered and the cheese is fully melted and starting to brown in spots. The internal temperature of the pizza should be at least 165°F (74°C) if you are using a thermometer, but the visual cues are more reliable. Remove from the oven using a pizza peel.
8. Immediately after removing the pizza from the oven, grate a generous amount of Parmigiano-Reggiano over the hot surface. Crack black pepper over the top. Drizzle the fig glaze in a zigzag pattern over the pizza, focusing on the crust and the center. The heat will melt the parmigiano and warm the glaze.
9. Transfer the pizza to a cutting board. Use a sharp chef's knife or pizza cutter to slice into 8 wedges. Serve immediately while the cheese is still molten and the crust is crisp. The stuffed crust will release a velvety waterfall of cheese when torn open.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

45 g

Fat

19 g

Fiber

2 g

Sugar

4 g

Sodium

720 mg

Automatic estimate from the ingredient list, not laboratory-verified.