Four Cheese Margherita Pizza

Four Cheese Margherita Pizza

Michelle 3

"This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!"

Ingredients 40 m {{adjustedServings}} servings 551 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
  3. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
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Reviews 264

  1. 390 Ratings


This was great - even if I just used the mozzarella and parmesan cheeses. Don't make the same mistake I did, though, only brush the oil on the crust - I added the leftover on top later and it was too oily after baking. If you have leftover oil, just throw it out...

Rachelle Vernon Jones

Fabulous! This was just delicious. My pantry isn't very fancy so I didn't use fontina/feta and roma tomatoes, I used cheddar/mozzarella/parmesan and reg big red tomatoes. Turned out just like I hoped it would. Reminds me of the Margherita pizza at Wolfgang Puck's. Used with Jay's Signature Pizza Crust recipe from this site and made one huge yummy 16" instead of two. Thanks for this delicious recipe!


Loved it! I marinated my tomatoes for at least an hour, wanted to make sure they had a great garlicky taste. Added pepper on top of them, too. Used Mozz, Italian five cheese blend, some grated parm and the feta. I think my oil blend had great flavor since I let is sit for a while, brushed in all over a bobali crust. Smelled great, tasted even better. This hands down will continue to be a pizza I make... Thanks for passing it along!!