Four-Cheese Pizza

Select cheeses of the full-fat kind and aim for different flavors—sharp, mild, or mature blue cheese varieties. Of course, don’t forget to include mozzarella, the pizza cheese, in the lineup.

pizza dough (see recipe)
1/2 cup provolone cheese, sliced
1/2 cup Parmesan cheese, sliced
1/2 cup Gruyère cheese, sliced
1/2 cup mozzarella cheese made from buffalo milk, drained and sliced
10 pieces black olives with pit
a sprig of fresh rosemary or use 1 teaspoon dried rosemary
1 to 2 pieces sage leaves (herb options: thyme or marjoram)
salt
olive oil

1  Roll out the pizza dough into a square or any desired shape.

2  Arrange the sliced cheeses over the dough, but leave the edges (about3/4-inch) free of toppings. Scatter the olives, half the rosemary leaves, and herbs over the cheeses. Season with salt and drizzle pizza with olive oil.

3  Bake in the center of the preheated oven (at 500ºF for 30 minutes before baking) for 10 to 15 minutes, or just until crispy. Garnish with more of the remaining herbs.

Photography by David Hanson │ Prop Styling by Becky Kho

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