Four-Cheese Pizza

No red sauce on this one. Mozzarella, fontina, provolone, and Parmesan do all the talking, layered over sliced fresh tomato on an olive oil-brushed crust and cooked right on the grill. Grilling gives the crust a smoky char and crisp bottom that no oven can replicate.

The cheese blend is deliberately chosen. Mozzarella melts into stretchy pools. Fontina adds a buttery, earthy richness. Provolone brings a slightly sharp, smoky edge. And grated Parmesan on top browns and crisps under the covered grill lid. Together they create a complex cheese flavor that a single-cheese pizza can’t touch.

Splitting the cheese mix into two layers with sliced tomato sandwiched in between keeps the tomato from making the crust soggy. Cheese below the tomato acts as a moisture barrier, while the cheese on top melts down over everything. Twelve minutes on a covered grill at medium-high heat is all it takes. Rotate the pan once for even cooking. Fresh basil goes on right after it comes off the grill.

Kitchen Tips

• Use a perforated pizza pan on the grill for even heat circulation and a crispier bottom
• Pat tomato slices with a paper towel before layering. Excess moisture is the enemy of crispy crust
• Keep the grill lid closed as much as possible. Opening it drops the temperature and the cheese won’t melt evenly
• The crust is pre-baked, so you’re just melting cheese and warming through. Don’t overcook or the bottom burns

Variations

• Add thinly sliced prosciutto after grilling for a salty, savory protein layer
• Drizzle with balsamic glaze and a handful of arugula right before serving
• Swap fontina for Gorgonzola if you want a sharper, more pungent blue cheese kick