Quattro Formaggi with Hot Honey & Fresh Thyme Pizza

A velvety four-cheese masterpiece balancing rich fior di latte mozzarella, sharp aged fontina, pungent creamy gorgonzola dolce, and nutty Parmigiano-Reggiano, elevated with a sweet-heat drizzle of chili-infused hot honey and earthy fresh thyme leaves on an airy wood-fired crust.

Ingredients

• 1 ball artisan pizza dough (approx. 250 g), room temperature
• 100 g fresh fior di latte mozzarella, gently torn and patted dry
• 60 g Italian Fontina cheese, coarsely shredded
• 50 g Gorgonzola Dolce D.O.P., crumbled
• 25 g aged Parmigiano-Reggiano or Grana Padano, finely grated
• 2 tablespoons hot honey (warmed chili-infused honey)
• 1 tablespoon fresh thyme leaves, stripped from stems
• 1 clove garlic, minced in 1 tablespoon extra-virgin olive oil
• Fine semolina or flour, for dusting and stretching
• Flaky sea salt and cracked black pepper

Method

1. Preheat the oven & stone: Position your baking steel or pizza stone on the top rack. Crank your oven to 250°C–275°C (500°F–525°F) for at least 45 minutes.
2. Infuse the garlic oil: Mix the minced garlic with extra-virgin olive oil and let stand for 10 minutes so the oil perfumes.
3. Stretch the dough: Dust your peel with semolina. Stretch the dough from the center outwards into a 30 cm circle, keeping a 1.5 cm airy cornicione rim.
4. Assemble the cheeses: Brush the dough base lightly with the garlic oil. Scatter the shredded fontina and fior di latte evenly. Dot crumbled gorgonzola dolce across the pie, and sprinkle half the Parmigiano-Reggiano.
5. Bake to blistering: Slide onto the scorching stone or steel. Bake for 8–10 minutes (or 90 seconds in an outdoor high-heat pizza oven) until the cheese bubbles in molten gold and the crust is leopard-spotted.
6. Finish & Garnish: Remove from the oven, immediately scatter fresh thyme leaves, sprinkle remaining Parmigiano-Reggiano, and drizzle generous threads of warm hot honey across the molten cheese. Rest 90 seconds, slice and serve.