Boboli Four Cheese White Pizza

When pizza night needs to be fast, a ready-baked Boboli crust does the hard work, leaving you to focus on the good part: the cheese. This is a white pizza, no tomato sauce, just four cheeses melting into a gooey, golden top.

The blend is what makes it sing. Mild, stretchy mozzarella for melt, sharp Parmesan and provolone for savory depth, and a crumble of pungent gorgonzola for that funky, tangy punch that keeps a cheese pizza from tasting flat.

A brush of olive oil under the cheese and a few drops on top help everything crisp and brown, while thin onion slices add a sweet bite as they soften in the heat.

Bake until bubbling and golden, slice, and you’ve got a pizzeria-style white pie in a fraction of the time.

Kitchen Tips

• Brush the crust with olive oil before the cheese to keep it from drying out and to help it crisp.
• Go easy on the gorgonzola; a little of its strong flavor goes a long way against the milder cheeses.
• Slice the onions thin so they soften and sweeten in the short bake.
• Bake on a hot rack or stone for the crispest bottom.

Variations

• Add fresh garlic, rosemary, or a handful of arugula after baking.
• Swap the gorgonzola for fontina or asiago for a milder four-cheese blend.
• Top with mushrooms, roasted peppers, or prosciutto.