Recipe by Michelle
"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!"
Watch video tips and tricks
Roma tomatoes, sliced
2 (12 inch)
pre-baked pizza crusts
shredded Mozzarella cheese
shredded Fontina cheese
fresh basil leaves, washed, dried
freshly grated Parmesan cheese
crumbled feta cheese
This was great - even if I just used the mozzarella and parmesan cheeses. Don't make the same mistake I did, though, only brush the oil on the crust - I added the leftover on top later and it was too oily after baking. If you have leftover oil, just throw it out...
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.
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!
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!!
I love this pizza! The first time I ever made it I followed the recipe exactly, now I tweak it to my liking & even make mini-ones. Generally I saute some garlic and fresh spinach in olive oil then I brush that over my crust, add fresh basil (if I have it or dried if I don't), then I add the tomatoes (I have used cherry in a pinch), shredded chicken (if I am craving it), then sprinkle it with feta & mozzarella!! Sooooo good! Everyone loves it and it is really easy to prepare...
This pizza is delicious. I've made it several times. I don't use fontina cheese however. I like to use store bought PESTO and olive oil as the base (very flavorful). I also recommend trying jarred sundried tomatoes (in olive oil & spices) instead of roma. And after baking for 10 minutes, I broil on high for a few minutes to make it bubbley. Tastes like the expensive brick oven pizza place, but at home!
This was amazing! We couldn't stop eating it!
I added marinated cooked chicken and used a boboli pizza crust. I also added a little zesty italian seasoning and an extra tablespoon of garlic ( we love garlic) to the tomato mixture.
Cooked on a pizza stone with fresh mozerella...yummy! We will eat this as often as my waistline will allow!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Four Cheese Margherita Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 230
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a classic pizza margherita.
Learn how to make a creamy four-cheese pasta sauce in less than 10 minutes.
Grab a slice of Philly Cheese Steak pizza!