Grilled Quattro Formaggi Pizzas

• Pizza Dough (page 208)
• Extra-virgin olive oil
• 4 ounces coarsely grated fontina cheese (about 1 1/3 cups)
• 1 pound fresh mozzarella, thinly sliced
• 4 ounces Gorgonzola cheese, crumbled (about 1 cup)
• 4 ounces Pecorino Romano, thinly shaved
• Coarse salt and freshly ground pepper

1. Heat a grill until medium-hot.
2. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes.
3. Quickly brush the top with oil; flip the crust.
4. Top with a thin layer of all four cheeses.
5. Grill until just melted and the crust is cooked through, 3 to 5 minutes more.
6. Slide the pizza with a large spatula onto a cutting board.
7. Season with salt and pepper.
8. Repeat to make more pizzas.

extravirgin olive oil, fontina cheese, mozzarella, gorgonzola cheese, romano, salt

Taken from www.epicurious.com/recipes/food/views/grilled-quattro-formaggi-pizzas-392509 (may not work)