Pebeyre Four Cheese Truffle Pizza

Cheese pizza with tomatoes and fresh cheese.

PB017 Black Truffle Oil


  • 2 (14-inch) rolled out circles pizza dough
  • 1 pound mozzarella, shredded
  • 6 ounces Monterey Jack, shredded
  • 6 ounces Asiago, shredded
  • 3 ounces Pecorino Romano, grated
  • Pebeyre Black truffle oil


  1. Preheat the oven to 550 degrees F.
  2. Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl.
  3. Evenly distribute the cheese mixture over the crusts.
  4. Top the pizza with the Pecorino and drizzle with truffle oil.
  5. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.

This recipe inspired by Food Network.

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