Even the most extreme lovers of pizza grow tired of the same old cheese and pepperoni pie that leaves them feeling greasy and unhealthy upon eating just a couple slices. There certainly is a time and a place for the greasy, boring pizza that has become an American guilty pleasure, but trust us when we say you can do better for your dinner table! Liven things up a bit and create a healthier pizza that boasts a variety of cheeses and fresh ingredients bursting with taste! You’ll love the change, and this pizza won’t leave you feeling like you’ve committed a crime if you happen to have more than a couple slices. Your family will love you after your dinnertime debut featuring this incredible Four Cheese Margherita Pizza!
Ingredients
1/3 cup olive oil
2 tablespoons garlic (minced)
Sea salt to taste
7 Roma tomatoes, rinsed, dried and thinly sliced
2-10 inch pizza crusts (find a homemade recipe or simply by pre-made)
2 cups shredded mozzarella cheese
1 cup shredded fontina cheese
8 fresh basil leaves, washed and patted dry
1 cup grated parmesan cheese
¾ cup crumbled feta cheese
Dried oregano to taste
Fresh cracked black pepper to taste
Instructions:
Begin by preheating your oven to 400 degrees. While it’s preheating, in a large bowl, stir together your olive oil, garlic, and sea salt. Measure sea salt to taste, keeping in mind that a little goes a long way and that 1 teaspoon may be too much. Once your ingredients are well combined, gently fold in your tomato slices. Allow to sit at room temperature for about 20 minutes.
Next, place your pizza crusts each on a baking stone or a greased pan. Thoroughly brush each crust with some of the tomato and olive oil marinade. In a separate bowl, mix together your mozzarella and fontina cheeses. Sprinkle and distribute the cheese mixture evenly atop the two crusts to form your cheese base. Next, arrange your tomato slices on top of the cheese base. Tear your basil leaves into smaller, bite-sized pieces, and sprinkle them on top of the tomatoes, evenly across both pizzas. Top the tomatoes and basil with the parmesan and feta cheese. Gently sprinkle dried oregano to taste on both pizzas, using roughly 1 tablespoon on each pie. Lastly, sprinkle cracked black pepper to taste.
Place in the oven to bake for about 10-15 minutes, or until the cheese contains bubbled patches of golden brown. Serve with a glass of chilled white wine, and enjoy!
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