MARY ANN GIANNONE & PAULIE GEE Four-Cheese Pizza

‘Everyone loves cheese pizza!’ says Gee, who wrote the Pizza From the Heart cookbook and founded Paulie Gee’s Pizza with his wife, Giannone. She says: ‘When my kids were young and involved with lots of activities, I would use store-bought crust as a shortcut—and it worked. This recipe is easy to make, especially if you don’t have time to make your own dough’

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Semolina flour or cornmeal

1 lb. fresh pizza dough, halved, at room temperature

6 oz. low-moisture mozzarella cheese, shredded (about 1½ cups)

1 oz. Parmigiano-Reggiano cheese, finely shredded (about ½ cup)

1 oz. pecorino Romano cheese, finely shredded (about ½ cup)

2 oz. Gorgonzola cheese, crumbled (about ½ cup)