Simple pizzas topped with a bit of crushed tomato, red onion, and a sophisticated Northern Italian blend of cheeses: fontina, fresh mozzarella, Gorgonzola, and Parmesan.
This recipe was featured as part of our Pizzas Built for Summer.
For more, see our classic, easy whole wheat margarita pizza recipe.
- Yield: 2 (10-inch) pizzas, or 6 to 8 servings
- Difficulty: Easy
- Total: 35 mins
- Active: 20 mins
- Basic Pizza Dough
- 1/3 cup crushed tomatoes, preferably San Marzanos
- 2 ounces fontina cheese, shredded (about 1/2 cup)
- 2 ounces fresh mozzarella, thinly sliced
- 1 1/2 ounces Gorgonzola cheese, crumbled (about 1/4 cup)
- 1 small red onion, thinly sliced
- Olive oil, for brushing the dough
- 1 ounce Parmesan cheese (about 1/3 cup)
- Preheat the oven to 450°F and arrange a rack in the middle.
- Divide the pizza dough into 2 balls and roll them out to 1/4 inch thick. Transfer to 2 baking sheets.
- Spread the crushed tomatoes evenly on the dough. Distribute the fontina, mozzarella slices, crumbled Gorgonzola, and onion slices evenly over the pizzas.
- Bake the first pizza until the underside of the crust is golden brown, about 15 minutes. Remove from the oven and immediately brush the crust with a little olive oil (this gives it a nice sheen and a bit of extra flavor). Sprinkle with half the Parmesan and serve while hot. Repeat with the second pizza.