The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Four-cheese and sage pizza

You'll need

1 qty pizza dough 400 gm Fontina, coarsely grated 300 gm Asiago d’allevo, coarsely grated (see note) 150 gm Gorgonzola dolce latte, crumbled 200 gm fior di latte or buffalo mozzarella, thinly sliced 1 bunch sage leaves To serve: extra-virgin olive oil


  • 01
  • On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Scatter a quarter of the cheeses over the base, and top with a quarter of the sage. Cook on a preheated pizza stone (see note) or a heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Serve immediately drizzled with olive oil.

Note Asiago d'allevo is a hard, granular grating cheese and is available from select cheese stores. Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.

This recipe is from the May 2006 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.