Combine a tender, chewy crust with a slick of bright tomato sauce and a big ole showering of cheese and the result is no less than a little slice of heaven.

The best homemade pizza recipes take just a few quality ingredients: dough, sauce, cheese, and perhaps some toppings. So there really isn’t much that stands between you and the homemade pizza of your dreams. But unfortunately, making homemade pizza usually means heading to the grocery store to pick up a bag of the pre-shredded pizza blend of cheeses.

You deserve better than pre-shredded blends! Here are four pizzas featuring four cheeses that aren’t pre-shredded, aren’t mozzarella, and that you absolutely must try the next time pizza night rolls around:

1. Reny Picot Brie, Caramelized Onion, Pear Pizza

Brie’s silky smooth, unmanageably gooey, buttery brilliance makes for pizzas that are un-brie-lievable. No matter how you slice it—Reny Picot Brie is always a good idea on pizza. Especially when paired with subtle sweetness of deeply caramelized onions and perfectly ripened, paper-thin pear slices.

2. Reny Picot Mantoro, Chorizo, Kale Pizza

Mantoro’s flavor profile is a delicate balance of sweet and salty, and is generally tangy with a light nuttiness. The lasting sweetness combined with a distinct acidity that tingles as it melts on your tongue creates not only an intense flavor profile, but also an invigorating experience when shredded over a chorizo and kale pizza.

3. Reny Picot Fontina, Mushroom, Spinach Pizza

Fontina is smooth and silky and has transformative qualities when it’s melted. All of its savory intensity is multiplied by a million as it hits heat. When Fontina goes gooey it adopts an earthy mushroom note reminiscent of truffles that lends itself incredibly well to a classic mushroom and spinach pizza.

4. Reny Picot Smoked Gouda, BBQ Chicken, Pineapple Pizza

Smoked Gouda is perfectly buttery and salty and laced with a smokiness that is pronounced, but not overwhelming. Reny Picot Gouda is hickory cold smoked, which ensures you will sink your teeth into a perfectly smoked cheese with a texture that literally melts in your mouth when sprinkled atop a BBQ chicken and pineapple pizza.

These four cheeses perform best during baking to give you that insanely satisfying cheese pull you dream about. And paired with the aforementioned toppings, they pull together cohesive flavor profiles that really take the cake. Er, pie.

One of pizza’s greatest qualities is that you can’t put it in a box (well…at least figuratively). What are your favorite ways to use Reny Picot cheese on pizza? Stop by our Facebook page and let us know your favorite pizza recipes. We’d love to hear from you!