Easy

This Italian classic typically showcases four cheeses (“quattro formaggi”) with different characteristics. For our rendition, we topped the crust with fontina (semifirm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).

The dough is easiest to handle when it’s well chilled—keep it in the refrigerator until right before it hits the grill. Depending on the size of your grill, you can make more than one pizza at a time. (Instead of making six pizzas, another option is to make four large ones; cut the dough into quarters before rolling it out.) If you don’t own a grill, you can make the pizzas on a grill pan.

Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.

This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.