The demand for pizza cheese is growing in Pakistan. Therefore, the present investigation was planned with the objectives to evaluate the effect of amalgamation of Mozzarella and Cheddar cheese at different levels on various quality attributes of pizza cheese. The total 7 process pizza cheeses were manufactured and designated as PC₀ (100% Mozzarella), (2 mo old Cheddar cheese) PC₁ (75:25), PC₂ (50:50), PC₃ (25:75), (4 mo old Cheddar cheese)PC₄ (75:25), PC₅ (50:50) and PC₆ (25:75) containing different levels of Mozzarella and Cheddar cheeses respectively. Pizza cheeses were analyzed for physicochemical, texture profile, meltability, stretchability, proteolysis, and microstructure. Sensory analysis was conducted to inspect the behavior of pizza cheeses during cooking (microwave and conventional oven cooking) on pizza topping. Considerably highest moisture and acidity was observed in PC₀ while their percentages decreased as the level of Cheddar cheese increased. Functional characteristics i.e., meltability and stretchability of pizza cheeses were significantly affected by the amalgamation of Mozzarella and Cheddar cheese. The results demonstrated that control sample exhibited lowest (10.17cm) meltability and highest (34.50cm) stretchability. When incorporation of Cheddar increased in the pizza cheeses the meltability increase and stretchability decreased. The pH 4.6 soluble and TCA soluble N increased significantly with the concentration and ripening months of Cheddar cheese. Electrophoresis and reverse phase HPLC results indicated that level of intact casein decreased with increasing the level and age of Cheddar cheese in amalgamated pizza cheese. Micrograph obtained from electron microscopy indicated that the size of serum channels reduced with the amalgamation of higher level of aged Cheddar cheese. Microwave oven cooking proved better for texture and flavor development. From PC₁ to PC₃ pizza cheese performed better regarding different textural attributes and stretchability, while PC₄ to PC₆ behaved well for imparting flavor, meltability, and appearance. Overall baking performance of PC₁ and PC₂ was preferred by the panelist. Based on different characteristics Pizza cheese manufacturer are recommended to use Mozzarella and 2-mo-aged Cheddar cheese in proportion of 75 and 25% respectively.