Quattro Formaggi Pizza

Quattro Formaggi Pizza

The Kitchen at Johnsonville Sausage 0

"Homemade pizza dough, topped with Italian sausage and four kinds of cheese, makes a tasty dinner everyone will love."

Ingredients 2 h 25 m {{adjustedServings}} servings 869 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 869 kcal
  • 43%
  • Fat:
  • 48.3 g
  • 74%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1843 mg
  • 74%

Based on a 2,000 calorie diet

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  • Prep

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  1. Stir 2 tablespoons sugar into the warm water; sprinkle the yeast on top and stir to mix. Set aside for 5 minutes. Whisk the flour and salt in a large bowl. Make a well in the center; pour in the yeast mixture and stir to make a shaggy dough. Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking.
  2. Form into a ball, place in a large oiled bowl, turning to coat with the oil. Arrange dough seam-side down and cover bowl with plastic wrap. Let rise at room temperature about 1 hour 30 minutes, or until doubled in size.
  3. Position oven rack to top shelf, along with a pizza stone or baking sheet. Preheat to 450 degrees F.
  4. Prepare sausage in a large skillet. Remove and drain the fat.
  5. Sprinkle working surface and rolling pin with cornmeal to prevent sticking. Knead dough for a few seconds to begin shaping it into a ball. Using rolling pin, roll the dough out to a circle that is approximately 10" in diameter. Finish stretching using your hands. The dough should be thin.
  6. Remove baking sheet or pizza stone from the oven and sprinkle it with cornmeal. Carefully place the pizza dough on the stone or baking sheet and quickly sprinkle with Ricotta cheese. Scatter the Mozzarella and Gorgonzola pieces, along with the sausage, and finally, top with Parmesan cheese.
  7. Bake for 10 to 12 minutes, until the crust is golden brown and the cheese is bubbly. Remove from oven, garnish with fresh herbs, cut and enjoy!
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  • Note: Always cook sausage to internal temperature of 160 degrees F (70 degrees C).
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Reviews 5

  1. 5 Ratings


This recipe was delicious and with a small edit to the directions, it would be five stars for sure! The cheeses work well together and the sausage is very flavorful (especially Johnsonville's hot Italian links which I used). The only trouble I had was that the recipe doesn't mention what to do with the 2T of oil. This should be added in when stirring the yeast mixture into the flour mixture. If not, you will probably have a dry crust. This is the only necessary change to the recipe. Also, a nice addition is to brush the outside of your crust with extra virgin olive oil mixed with dried herbs (basil, oregano, parsley, & onion powder) and add minced garlic to the sausage when cooking for extra flavor. And I would just like to pass on a little tip on removing sausage casings: cut 3/4 of the way down lengthwise into the link and pull the casing off. Overall, my family and I really enjoyed this, and I cannot wait to make it again! Thanks, Johnsonville!



Carol Castellucci Miller

This is one of our favorite homemade pizza recipes. I made a spelt flatbread crust and loved how the sausage stood out nicely with the blend of cheeses.