Cheese & Tomato Pizza

This is a four-cheese tomato-basil pizza that goes beyond the standard pie: mozzarella for stretch, fontina for creamy meltability, smoked gouda for a whisper of campfire, and sharp romano for a salty, nutty kick on top. Fresh tomato slices and torn basil keep it bright and summery.

Pile everything on a rolled-out pizza dough, slide it into a hot oven, and you’ve got dinner in under half an hour.

The smoked gouda is what makes this version sing. A little goes a long way, adding depth that plain mozzarella pies never reach.

Pro Tips

• Pat the tomato slices dry with paper towels before laying them down. Excess moisture turns the crust soggy in the middle.
• Preheat your oven as hot as it will go (500°F / 260°C if possible) for a crispy base with proper char.
• Add fresh basil AFTER baking, not before. Cooked basil turns black and bitter, while fresh torn leaves on a hot pizza release their aroma beautifully.
• Use a pizza stone or upside-down sheet pan preheated in the oven for that crackly bottom crust you’d get from a pizzeria.

Variations

• Drizzle with balsamic glaze and a little olive oil after baking for sweet-tangy finish.
• Add thin rounds of fresh mozzarella and call it pizza margherita with a twist.
• Toss on prosciutto or Calabrian chilies after it comes out of the oven for a smokier, spicier version.