Four-Cheese Pizza

Using refrigerated pizza dough and purchased pesto give you a head start on this easy appetizer pizza.

Prep Time:
20 mins
Bake Time:
19 mins
Total Time:
39 mins
24 appetizer servings


  • 1 10 ounce package refrigerated pizza dough

  • cup purchased pesto

  • ½ cup shredded cheddar cheese (2 ounces)

  • ½ cup shredded mozzarella cheese (2 ounces)

  • ½ cup shredded fontina cheese (2 ounces)

  • ½ cup semi-soft goat cheese (chevre), cut into small cubes


  1. Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing out dough with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.

  2. Spread the pesto over hot crust. Sprinkle cheddar cheese over one-fourth of the pizza crust. Sprinkle mozzarella cheese over another one-fourth of the pizza crust. Sprinkle fontina cheese over another one-fourth of the pizza crust. Sprinkle chevre over remaining one-fourth of the crust. Bake about 12 minutes more or until cheese melts. Makes 24 appetizer servings.

Nutrition Facts (per serving)

79 Calories
5g Fat
5g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 79
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 98mg 4%
Total Carbohydrate 5g 2%
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles