Mix it up with your cheese. The flavor profile of each cheese commonly found in pizzerias can be put together to create unique combinations. Try these combinations (in a 50-50 mix unless otherwise noted):
• Mozzarella and provolone
• Mozzarella and fontina
• Fresh mozzarella and Parmesan
• Mozzarella, fontina, Asiago, Parmesan (basic four-cheese blend, but Romano can be used in place of Parmesan)
• Smoked mozzarella and brick
• Smoked mozzarella and mozzarella
• Cheddar and Monterey Jack (excellent for Mexican or Southwest-style pizzas)
• Cheddar, mozzarella and provolone (also works well for Mexican pizza)
• Gorgonzola and brick (60 percent brick to 40 percent Gorgonzola)
• Muenster and Romano (70 percent Muenster to 30 percent Romano)
• Mozzarella and feta (70 percent mozzarella to 30 percent feta)
