Fontina Cheese Pizza

Bake until crisp on bottom and cheese is bubbling 5 to 8 minutes more.

Fontina cheese pizza. Fontina cheese is great to include in a range of recipes from fondue and pizza to toppings and amazing sauces. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches 8 to 10 minutes. Scatter sausage evenly over dough.

Mozzarella vodka sauce crispy bacon pepperoni sausage. Garnish with thyme sprigs and sprinkle with black pepper if desired. It s smooth texture and tangy flavor make a delicious topping for any gratin and this creamy cheese also melts nicely into soups chowders pasta or sauces.

Cover with half the fontina all the mushrooms and all the tomato mixture. In northern italy fontina is frequently eaten with a slab of fresh bread honey or on its own. I couldn t find fontina cheese so substituted a pizza cheese blend of mozzarella smoked provolone parm and romano substituted evoo for grape seed oil.

Sprinkle half of cheese over each pizza. Fontina is a versatile cheese served in a variety of ways such as fondue risotto cheese platters soups sauces and as a topping on pizza. This originally italian cheese is produced all over the world and you can find an assortment that is the perfect match for your taste.

Sprinkle with cheese jalapenos salt and pepper. Used a boboli pizza crust to save time. Cut each pizza into 8 wedges.

Fontina is a wonderful cheese to use in addition to mozzarella on a pizza. Evenly top with the grated fontina cheese torn mozzarella cheese and half the grated grana padano cheese. Brush another baking sheet with 2 tablespoons oil.