Well, six. I believe I may have been the first person ever to do a pizza with limburger, Ste-Maure, Desert Sunset Pavé, Blue, Feta and Ricotta.
(https://tiabr.com/wp-content/uploads/2020/03/DSCN1329-1-scaled.jpg)
It was delicious, although maybe I'll try a few less next time :)
(https://tiabr.com/wp-content/uploads/2020/03/DSCN1330-scaled.jpg)
-L
I believe you may be right about being the first (and maybe only) person to attempt this.
I personally would recommend a basil pesto sauce, with artichoke heart, onion, sundried tomato, sunflower seed, paper-thin zucchini, a few leaves of spinach, THEN blue cheese, ricotta, maybe a bit of grated mozz. Heaven!
(And just save the other cheeses for other recipes! :D)
Basil pesto, d'oh! I LOVE pesto, and grow something like 10 or 15 basil plants each year, so I have a supply of "will be pesto" (osterized basil & olive oil) in the freezer. But I've only ever used it on pasta, and for some reason never thought about using it on pizza. Excellent tip, thanks!