Four Cheese Margherita Pizza Recipe -
Four Cheese Margherita Pizza Recipe
  • READY IN 40 mins

Four Cheese Margherita Pizza

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 pizzas Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    40 mins


  1. 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).
  2. 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.
  3. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2008

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...

Most Helpful Critical Review
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.

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!

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!!

May 06, 2010

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...

Jan 29, 2009

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!

Aug 04, 2008

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!

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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  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 1183 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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