1. Marinate the Tomatoes and Preheat Oven:

• Gather all your ingredients.
• In a medium bowl, stir together the ¼ cup olive oil, 1 tablespoon minced garlic, and ½ teaspoon sea salt.
• Add the sliced Roma tomatoes to the bowl and toss gently to ensure all the slices are coated with the garlic-oil mixture.
• Allow the tomatoes to stand and marinate at room temperature for at least 15 minutes to let the flavors meld.
• While the tomatoes marinate, preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven while it preheats.

2. Prepare Pizza Crusts and Layer Cheeses:

• Take your two pre-baked pizza crusts. Brush each crust lightly with some of the excess garlic-oil marinade from the tomato bowl. This adds extra flavor to the crust.
• Sprinkle the pizzas evenly with the shredded Mozzarella cheese, followed by the shredded Fontina cheese, dividing the amounts between the two crusts.

3. Add Tomatoes and Remaining Toppings:

• Arrange the marinated tomato slices evenly over the top of the cheese layers on both pizzas.
• Sprinkle the coarsely chopped fresh basil leaves over the tomatoes.
• Finish by sprinkling the freshly grated Parmesan cheese and the crumbled feta cheese evenly over both pizzas.

4. Bake:

• Carefully place the prepared pizzas directly onto the preheated pizza stone or onto a baking sheet.
• Bake in the preheated 400°F (200°C) oven for about 10 minutes.
• The pizzas are done when the cheeses are all melted, bubbly, and the edges are lightly golden brown.

5. Serve:

• Carefully remove the pizzas from the oven.
• Let them cool for a minute or two before slicing into wedges with a pizza cutter or sharp knife.
• Serve hot and enjoy your delicious Four Cheese Margherita Pizza!