Ultra Melty Four Cheese Pan Pizza
This four cheese pan pizza turns simple dough and a handful of real cheeses into a bubbly, crisp-edged dinner that tastes like a pizzeria treat at home.
A little gorgonzola adds big flavor, so you do not need fancy toppings or a long shopping list. This is comfort food, made from scratch ingredients, and built for a budget-friendly family meal.
Why You Will Love This Recipe
- Ultra melty texture: Mozzarella stretches, fontina melts smooth, parmesan adds salty depth, and gorgonzola brings bold creamy pockets.
- Crisp golden edges: Olive oil in the pan helps the dough fry lightly as it bakes.
- Simple ingredients: You only need dough, cheese, and olive oil.
- Easy weeknight comfort: Press, top, bake, and let the oven do the work.
Fabian’s Budget Tip: Use a small amount of gorgonzola for big flavor. It tastes strong and rich, so 2 ounces is enough for the whole pizza. Buy a small wedge from the deli counter if your store allows it, then use budget mozzarella as the main cheese.
Ingredients (Serves 4)
- 1 pound pizza dough, room temperature, 454 g
- 3 tablespoons olive oil, divided, 45 ml
- 8 ounces low-moisture mozzarella, shredded, 225 g
- 4 ounces fontina, shredded, 115 g
- 1 ounce parmesan, finely grated, 30 g
- 2 ounces gorgonzola, crumbled, 55 g
Step-by-Step Instructions
1. Warm the Oven
Place a rack in the lower third of the oven. Heat the oven to 500°F, or as hot as your oven safely goes. A very hot oven gives the dough a crisp bottom and helps the cheese bubble fast.
2. Oil the Pan
Add 2 tablespoons olive oil to a 9-by-13-inch metal pan or a 12-inch cast-iron skillet. Tilt the pan so the oil coats the base and edges. The oil should look glossy and generous, not dry.
3. Press the Dough
Place the dough in the oiled pan. Press it out with your fingertips, pushing it toward the corners or edges. If it pulls back, let it rest for 10 minutes, then press again. The dough should feel soft and slightly springy under your hands.
4. Layer the Cheeses
Scatter the mozzarella over the dough first. Add the fontina next, then sprinkle on the parmesan. Dot the top with small crumbles of gorgonzola. Keep some cheese close to the edge so it melts down and turns golden brown against the pan.
5. Bake Until Bubbling
Drizzle the remaining 1 tablespoon of olive oil over the top. Bake for 14 to 18 minutes, until the cheese bubbles hard in the center and the edges turn deep golden brown. Your kitchen should smell buttery, nutty, and toasted.
6. Rest and Slice
Let the pizza rest for 5 minutes before cutting. This short rest keeps the cheese creamy instead of runny. Slice into 4 large servings and eat while the edges are still crisp.
Expert Troubleshooting & FAQs
Why does my dough keep shrinking back?
The dough is too tight or too cold. Let it rest at room temperature for 10 to 15 minutes. Then press again with oiled fingertips. Warm dough stretches more easily.
How do I stop the pizza from getting soggy?
Use low-moisture mozzarella and a hot oven. Avoid piling all the cheese in the center. Spread it evenly so steam can escape and the edges can crisp.
Can I skip the gorgonzola?
Yes. Replace it with extra fontina or mozzarella for a milder pizza. The flavor will be less bold, but it will still be melty and rich.
Estimated Nutritional Facts Per Serving
- Calories: 520
- Protein: 25 g
- Carbs: 48 g
- Fats: 27 g
Ultra Melty Four Cheese Pan Pizza
Ingredients
- 1 pound pizza dough, room temperature, 454 g
- 3 tablespoons olive oil, divided, 45 ml
- 8 ounces low-moisture mozzarella, shredded, 225 g
- 4 ounces fontina, shredded, 115 g
- 1 ounce parmesan, finely grated, 30 g
- 2 ounces gorgonzola, crumbled, 55 g
Instructions
- 1. Warm the Oven. Place a rack in the lower third of the oven. Heat the oven to 500°F, or as hot as your oven safely goes. A very hot oven gives the dough a crisp bottom and helps the cheese bubble fast.
- 2. Oil the Pan. Add 2 tablespoons olive oil to a 9-by-13-inch metal pan or a 12-inch cast-iron skillet. Tilt the pan so the oil coats the base and edges. The oil should look glossy and generous, not dry.
- 3. Press the Dough. Place the dough in the oiled pan. Press it out with your fingertips, pushing it toward the corners or edges. If it pulls back, let it rest for 10 minutes, then press again. The dough should feel soft and slightly springy under your hands.
- 4. Layer the Cheeses. Scatter the mozzarella over the dough first. Add the fontina next, then sprinkle on the parmesan. Dot the top with small crumbles of gorgonzola. Keep some cheese close to the edge so it melts down and turns golden brown against the pan.
- 5. Bake Until Bubbling. Drizzle the remaining 1 tablespoon of olive oil over the top. Bake for 14 to 18 minutes, until the cheese bubbles hard in the center and the edges turn deep golden brown. Your kitchen should smell buttery, nutty, and toasted.
- 6. Rest and Slice. Let the pizza rest for 5 minutes before cutting. This short rest keeps the cheese creamy instead of runny. Slice into 4 large servings and eat while the edges are still crisp.
