Four-cheese pizza with honey and walnuts made with multigrain flour. Sometimes it really takes very little to be happy, and a homemade pizza accompanied by a bottle of wine can be the perfect idea to spend an evening with friends or family that’s a little different from the usual. A few days ago, on a rather dull afternoon, an unexpected phone call told me dear friends we hadn’t seen for a long time were coming to visit: imagine the joy and surprise!! What to make for dinner? I already knew my friends are crazy about multigrain pizza, but I wanted to make an original and flavorful version rather than the classic margherita. So while I got ready to knead, I sent my husband to buy the ingredients for the four-cheese pizza with honey and walnuts. When the friends arrived the pizza was served and it was really delicious, but the evening and our success wouldn’t have been the same if my husband hadn’t thought to pair everything with a very nice glass of wine, served at the right temperature!
Ready to put your hands in the dough? Let’s run to the kitchen, but first I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Do you love homemade pizza? Take a look at these too:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make four-cheese pizza with honey and walnuts
- 4 cups multigrain flour (for pizza)
- 4 cups Type 0 flour (all-purpose equivalent)
- 3 1/3 cups warm water
- 4 tsp salt
- 1 1/8 tsp active dry yeast (or 12 g fresh)
- 18 oz mozzarella
- 11 oz gorgonzola
- 14 oz provola
- 1 1/2 cups Grana Padano, grated (or in shavings)
- 2 cups walnut kernels
- to taste honey
Tools
- Stand mixer
- Baking pans
- Oven
- Parchment paper
Steps
Put the flours into the bowl of the stand mixer, pour in 2/3 of the water and the yeast and let the hook run at medium speed until everything is absorbed and the dough starts to come together. Add the salt and the remaining water and continue mixing at medium speed until the entire mass is perfectly smooth, elastic and well formed (the dough will still be soft).
Place it in a warm spot to rise until doubled in size; it may take from 2 hours and 30 minutes to 3 hours — times always vary depending on the temperature where the dough is rising.
When doubled, prepare the baking pans — I used 3 pans about 25×35 cm (approximately 10×14 in). Line them with parchment paper, distribute the dough and spread it out by widening it with oiled hands. Don’t worry if it tends to shrink back; let it rest a few minutes and continue until it covers the entire surface of the pans. Let it rise again in a warm place for another 30 minutes, then preheat the oven to 392°F (200°C).
Drizzle a little oil over the surface of each pizza and begin baking. Place the first pan in the oven and bake for about 20 minutes or until the surface starts to color, then remove it from the oven and scatter part of the mozzarella, the gorgonzola, the provola and the Grana Padano on top. Finish by adding some walnut kernels and return to the oven for another 8–10 minutes, just long enough to melt and brown the cheeses.
Remove from the oven and enrich with some honey; serve the pizza hot or warm. Repeat the same procedure for the remaining pans.
Pizza is best eaten hot right out of the oven; any leftovers can be stored in the refrigerator for 24 hours and reheated before eating.
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