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Four Cheese Margherita Pizza
SUBMITTED BY:
Michelle
PHOTO BY:
cookink8e
"This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!"
RECIPE RATING:
Read Reviews
(26)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
40 Min
Original recipe yield 2 pizzas
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese
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DIRECTIONS
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
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REVIEWS
Reviewed on Mar. 19, 2007 by
ej
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ej
Mar. 19, 2007
Fabulous! This was just delicious. My pantry isn't very fancy so I didn't use fontina/feta and roma tomatoes, I used cheddar/mozzarella/parmesan and reg big red tomatoes. Turned out just like I hoped it would. Reminds me of the Margherita pizza at Wolfgang Puck's. Used with Jay's Signature Pizza Crust recipe from this site and made one huge yummy 16" instead of two. Thanks for this delicious recipe!
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2 users found this review helpful
Fabulous! This was just delicious. My pantry isn't very fancy so I didn't use fontina/feta...
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Reviewed on May 30, 2008 by
leboulanger
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leboulanger
May 30, 2008
Really tasty. I followed the recipe exactly except for using a whole grain crust and low fat cheeses. The whole family loved it.
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1 user found this review helpful
Really tasty. I followed the recipe exactly except for using a whole grain crust and low fat...
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Reviewed on May 28, 2008 by
thrasher'swife
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thrasher'swife
May 28, 2008
Loved it! I marinated my tomatoes for at least an hour, wanted to make sure they had a great garlicky taste. Added pepper on top of them, too. Used Mozz, Italian five cheese blend, some grated parm and the feta. I think my oil blend had great flavor since I let is sit for a while, brushed in all over a bobali crust. Smelled great, tasted even better. This hands down will continue to be a pizza I make... Thanks for passing it along!!
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1 user found this review helpful
Loved it! I marinated my tomatoes for at least an hour, wanted to make sure they had a great...
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Reviewed on May 16, 2008 by
Suemck
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Suemck
May 16, 2008
I thought this pizza was fantastic - about as close to a "perfect" pizza as you can get. (Definately the best I've ever made.) I used a Boboli crust, and regular salt instead of sea salt because I didn't have any on hand. The cheese combination is absolutely delicious. Thanks so much for sharing your recipe; I'm positive I'll make this one again.
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1 user found this review helpful
I thought this pizza was fantastic - about as close to a "perfect" pizza as you can get....
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Reviewed on Apr. 25, 2008 by
amydoll
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amydoll
Apr. 25, 2008
Good, but not great. Between the salt in my crust, salt in the olive oil, and in all of the cheese's, it was a little overwhelming. Like all the cheese combos, but won't follow this recipe next time I want a margherita pizza.
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1 user found this review helpful
Good, but not great. Between the salt in my crust, salt in the olive oil, and in all of the...
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Reviewed on Oct. 1, 2007 by
Marlena C.
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Marlena C.
Oct. 1, 2007
This was my first attempt at making pizza at home, and this recipe was just fabulous! I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing. Even my boyfriend, who is really picky about pizza, said this one is a keeper!
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1 user found this review helpful
This was my first attempt at making pizza at home, and this recipe was just fabulous! I had...
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Reviewed on Jun. 5, 2007 by
Mrs. Martin
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Mrs. Martin
Jun. 5, 2007
I made this in a pinch for my husband and father-in-law. We all LOVED it. My husband was actually upset when I sent some leftovers to my mom. One thing I like to do with the second crust is to use the included sauce packet, then top with the cheeses; chop the tomato mixture and finely shred the basil. Then you have two slighty different and delicious pizzas. Definitely keeping this recipe on hand...
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1 user found this review helpful
I made this in a pinch for my husband and father-in-law. We all LOVED it. My husband was...
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Reviewed on Apr. 9, 2007 by
JJM
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JJM
Apr. 9, 2007
I used this recipe as a simple base: I chopped Roma tomotoes and mixed with olive oil, salt, minced garlic, and pepper. Then chopped up one ball of fresh buffalo mozzarella per pizza crust (we used thin). Spread everything evenly over the crust and sprinkled with fresh basil leaves, then baked. SO GOOD!
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1 user found this review helpful
I used this recipe as a simple base: I chopped Roma tomotoes and mixed with olive oil, salt,...
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Reviewed on Jul. 16, 2008 by
cookink8e
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cookink8e
Jul. 16, 2008
We changed a few things in the recipe but it was still great! We can't wait to make it again!
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0 users found this review helpful
We changed a few things in the recipe but it was still great! We can't wait to make it again!
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Reviewed on Jun. 19, 2008 by
Peggy
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Peggy
Jun. 19, 2008
I really enjoyed this recipe. The hubby asked that I add some chicken to it next time, but it is good without it as well.
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0 users found this review helpful
I really enjoyed this recipe. The hubby asked that I add some chicken to it next time, but it...
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