Four Cheese White Pizza (Print Version)

# Ingredients:

01 - Fresh basil leaves
02 - ½ cup ricotta cheese
03 - Romano cheese, for sprinkling
04 - 4-5 slices fresh mozzarella, torn into pieces
05 - 1 ball pizza dough (homemade or store-bought)
06 - ½ cup fontina cheese, grated
07 - Crushed red pepper flakes (optional)
08 - ½ cup asiago cheese or fontinella, grated
09 - Extra virgin olive oil, for drizzling
10 - Kosher salt, to taste
11 - Freshly ground black pepper, to taste
12 - Cornmeal, for dusting

# Instructions:

01 - Pop your pizza stone into the oven and crank it up to 500°F. Let it heat for a good 20 minutes or so—this ensures your crust crisps up perfectly. No pizza stone? Flip a baking sheet over and use that, though it won't be quite the same.
02 - While waiting for the oven, coat your pizza peel (or a flat baking sheet works too) generously with cornmeal. This makes sliding the pizza onto the hot stone way easier. Don't be stingy with the cornmeal—it's better to toss off extras than deal with sticking dough.
03 - Grab your dough ball and start pressing it outward in a circle, using just your fingertips. Work from the center outward but leave the edges untouched for that fluffy crust. Stretch it into a circle about 13 inches across. If it doesn't want to stretch, rest it for a couple of minutes, then try again.
04 - Lift your dough onto the cornmeal-dusted pizza peel. Add your toppings starting with the grated asiago (or fontinella) and fontina, spreading them out evenly. Toss the torn mozzarella pieces on next, followed by dabs of ricotta. Don't smear the ricotta—it’s better as little bursts of flavor scattered around.
05 - Finish the topped pizza with a hearty drizzle of olive oil for added richness. Sprinkle on some kosher salt (keeping in mind the cheese is salty too), black pepper, and a handful of Romano cheese. If you like an extra kick, sprinkle over crushed red pepper flakes.
06 - Slide your loaded pizza quickly onto the blazing hot stone. Let it bake for around 10 minutes, or until the crust turns golden brown and the cheese bubbles, maybe even chars slightly. Want more char? Turn on the broiler for the last minute but keep an eye on it—it burns fast!
07 - Once done, pull the pizza out of the oven carefully. Scatter fresh basil leaves on top so their aroma releases but they stay nice and bright. Give it a minute or two to settle before slicing—that way the cheese won't slide everywhere when you cut it up.

# Notes:

01 - This four-cheese pizza brings a mix of creamy mozzarella and ricotta with sharper flavors from fontina and asiago, creating a truly indulgent bite.
02 - Want a different dough option? Try using a thicker Sicilian-style dough or a stretchy Neapolitan-style for a soft center with airy edges.
03 - The secret to great pizza is baking it hot and fast! Don't lower the temperature if you want that authentic crisp crust.

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