Four Cheese Margherita Pizza

Four Cheese Margherita Pizza

270
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 servings 551 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Directions

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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.

Reviews

270
  1. 398 Ratings

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Most helpful

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 wa...

Most helpful critical

Good, but not great. Between the salt in my crust, salt in the olive oil, and in all of the cheese's, it was a little overwhelming. Like all the cheese combos, but won't follow this recipe next ...

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 wa...

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...

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 p...

I love this pizza! The first time I ever made it I followed the recipe exactly, now I tweak it to my liking & even make mini-ones. Generally I saute some garlic and fresh spinach in olive oil t...

This pizza is delicious. I've made it several times. I don't use fontina cheese however. I like to use store bought PESTO and olive oil as the base (very flavorful). I also recommend trying ...

This was amazing! We couldn't stop eating it! I added marinated cooked chicken and used a boboli pizza crust. I also added a little zesty italian seasoning and an extra tablespoon of garlic...

I thought this pizza was fantastic - about as close to a "perfect" pizza as you can get. (Definately the best I've ever made.) I used a Boboli crust, and regular salt instead of sea salt because...

Good, but not great. Between the salt in my crust, salt in the olive oil, and in all of the cheese's, it was a little overwhelming. Like all the cheese combos, but won't follow this recipe next ...

Yummy! This is so good. I use Boboli thin crust and added pepperoni to one pizza to please my family. I didn't want to spend the money on the different cheeses so I found a shredded mix of Itali...