Quattro Formaggi Pizza

5 from 2 votes
Prep Time 1 hour
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 296 kcal


  • 200 g Spelt flour type 630
  • 0,5 packet Dry yeast
  • 0,5 tsp Salt
  • 100 ml Lukewarm water
  • 2 tbsp Sunflower oil
  • 2 tbsp Tomato sauce with herbs
  • 1 small Red Onion
  • 125 g Mozzarella minis
  • 100 g Goat cream cheese
  • 100 g Roquefort
  • 50 g Freshly grated Parmesan
  • 0,5 bunch Basil
  • 1 tbsp Flour


  • For the yeast dough: put the flour, salt, dried yeast and lukewarm water in a bowl and knead well with the hand mixer for at least 3 minutes until the dough is nice and elastic. Cover the pizza dough in a warm place for about 30 minutes leave until the batter has doubled.
  • Preheat the oven to 220 degrees C. Roll the pizza dough with a little flour on a work surface into an oval shape. Place on a baking sheet lined with baking paper. Grate the Parmesan. Peel the onion and cut into thin slices. Thinly slice the goat's cream cheese and pluck Roquefort into small pieces. Roughly chop the basil.
  • Spread the tomato sauce on the pizza base and top with the onion rings. Spread all four types of cheese on top. Bake the Quattro Formaggi pizza in a hot oven for about 10-15 minutes. Sprinkle with basil and serve hot.


Serving: 100gCalories: 296kcalCarbohydrates: 20.6gProtein: 12.4gFat: 18.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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