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Four Cheese Pizza


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  • 2 tablespoons olive oil
  • Salt and pepper
  • One 3.5-ounce jar pesto
  • 12 ounces fresh mozzarella, sliced thin
  • 4 ounces fontina, grated
  • 4 ounces goat cheese, crumbled
  • 1/4 cup grated Pecorino Romano



Step 1

Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.

Bake until crusts are golden brown or 12-15 minutes


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