If you love cheese, you must try making your own quattro formaggi - or "four cheese" - pizza with our expert recipe.


  • 250 g (9 oz) ball of basic pizza dough (see Stefano's recipe)

  • 120 g (4¼ oz) fior di latte mozzarella

  • 80 g (3 oz/¹⁄³ cup) ricotta cheese

  • 80 g (3 oz) gorgonzola cheese, cut into 1 cm (½ inch) cubes

  • 100 g (3½ oz/1 cup) grated pecorino cheese

  • 120 g (4¼ oz/1 cup) fresh, shelled walnut pieces

  • ½ teaspoon freshly ground black pepper


  • 1.

    Place a large tile in your oven for the pizza, then turn the oven up to preheat to full heat (without using any fan-forced function) for at least 20 minutes.

  • 2.

    Thinly slice the mozzarella and scatter evenly on the base, leaving the edges clear to about 3–4 cm (1½ inches).

  • 3.

    Spoon the ricotta in blobs over the mozzarella and place the gorgonzola cubes randomly in places where there is no ricotta.

  • 4.

    Scatter pecorino evenly over the lot and distribute the walnut pieces throughout.

  • 5.

    Finally, season with the black pepper and place the pizza in the oven for 3–5 minutes until cooked, turning to get an even colour.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 192284kj
  • Fat Total 5321g
  • Saturated Fat 1400g
  • Protein 6735g
  • Carbohydrate 29144g
  • Sugar 590g
  • Sodium 393678mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more delicious pizza recipes, grab a copy of Stefano Manfredi's cookbook, New Pizza (Murdhoch Books, RRP $39.99).

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