Four-cheese and sage pizza


  • Serves 4 people

  • 1 qty pizza dough
  • 400 gm Fontina, coarsely grated
  • 300 gm Asiago d’allevo, coarsely grated (see note)
  • 150 gm Gorgonzola dolce latte, crumbled
  • 200 gm fior di latte or buffalo mozzarella, thinly sliced
  • 1 bunch sage leaves
  • To serve: extra-virgin olive oil
01   On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Scatter a quarter of the cheeses over the base, and top with a quarter of the sage. Cook on a preheated pizza stone (see note) or a heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Serve immediately drizzled with olive oil.

Note Asiago d'allevo is a hard, granular grating cheese and is available from select cheese stores. Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.

This recipe is from the May 2006 issue of Australian Gourmet Traveller.

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